I love granola. I eat it on top of plain greek yogurt drizzled with agave. Seriously the best breakfast ever…. {or lunch or dinner}. I eat it anytime. You know why? Because it is healthy {in moderation}, it is a wonderful way to give you some energy, and of course because it tastes soooo good! In this version I used Dried Cherries, Toasted Coconut and a variety of nuts. I am not Vegan so in my other recipe {here}, I had used eggs for extra crunchiness… however in this recipe I did not use eggs and it was just as crunchy because I baked it a few minutes longer. Making homemade granola seems like a daunting task, however it is really quite easy, and it lasts forever! I store it in glass jars with twist top lids. Enjoy!
What you will need:
6 Cups old fashioned rolled oats
1 C. Raw Slivered Almonds
1/2 C. Raw Pepitas {insides of pumpkin seeds}
1/2 C. Raw Sunflower Seeds
2 T. Cinnamon
1 t. Sea Salt
3/4 C. Agave Nectar
1/3 C. Olive Oil
1/3 C. Coconut Oil {almost liquid form}
1 C. Dried Unsweetened Cherries
1 1/2 C. Toasted Unsweetened Coconut (bake unsweeted coconut at 350 for 5 minutes stirring halfway through to toast it)
Get to it.
Preheat oven to 350. Stir all dry ingredients except coconut and cherries in very large bowl. Once combined, add oils. Mix well. Spread onto baking sheets using a spatula {I used three small baking sheets}. Bake for 20 minutes, stirring halfway. Bake for another 5-10 minutes until golden brown. Remove from oven and let cool completely. Then put back into large bowl and stir in toasted coconut and cherries. Store in air tight containers for lasted freshness. Let me know if you try it! Enjoy!!!
