This recipe comes to us from Kathy of Happy. Healthy. Life.
- a little oil or cooking spray, for preparing the baking sheet
- 2/3 cup steel cut oats
- 1/3 cup unsweetened shredded coconut
1/2 cup nuts of choice, chopped
- 2 1/2 tablespoons flax seed meal* or wheat germ*
- 1 tablespoon canola, grape seed, macadamia nut or olive oil
1/4 cup maple syrup
- 1/4 cup agave nectar**
1 teaspoon vanilla extract
- 1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup dried fruit of choice
*optional. Found in health food stores or the health section of grocery stores.
** Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.
Preheat the oven to 400 degrees.
Prepare a baking sheet or casserole dish with a layer of parchment paper and a light coating of cooking spray or canola oil.
In a large mixing bowl, place the oats, coconut and nuts. Toss well and transfer this dry mix to the prepared casserole dish. Spray a bit of oil on top of dry mix to speed up the toasting process.
Place the dish in oven and toast for 10 minutes.
If using flax seed meal or wheat germ, dry toast them in a pan on the stove for about 1 minute over low heat. Transfer toasted meal to large mixing bowl and set aside.
Place a soup pan on the stove over high heat. Add the spread or oil if using, maple syrup or agave nectar, vanilla extract, salt and cinnamon. Heat until it has melted together and becomes bubbly. Turn heat down to low.
Measure dried fruit and flax seed meal or wheat germ and place in large mixing bowl. Toss well.
Pull the casserole dish out of the oven after oat nut mixture has toasted for 10 minutes. Carefully transfer the toasted mix into the large mixing bowl with the fruits and seeds. Turn oven up to 400 degrees.
Pour the butter sugar mixture into the mixing bowl. Stir well until the mixture is thick, firm and well combined.
Pour the granola mixture back onto the baking sheet or casserole dish in one even layer. Bake for 15-20 minutes, stirring the granola ever 5 minutes, until the granola is toasted and golden brown.