I'm pretty new to granola-making. Mostly because I haven't ever taken the time to make a sprouted-grain granola, which I know would be best, and traditional granola is difficult for me to digest (and therefore has unpleasant side effects--just ask my family!)
However, in this world of cooking from scratch, I have come to terms with the compromises I'm willing to make for the sake of my sanity. For instance, I figure that homemade granola in which I control all the ingredients is a better snack than store-bought cookies, for example. (Not to say that those never enter our house, either. Just on the odd occasion.) And it is far better than extruded cold cereal, with it's foreign ingredients and high-tech preparation methods (which hasn't entered our house in eleven years.)
After I mentioned that I was making granola a few weeks ago, one of my regular readers requested the recipe. (Hi, Marcia!) Well... I didn't create this recipe. I got it from my mom. Who got it from her friend, Gina. When I contacted Gina to ask permission to publish it, she said she got it from a friend, who got it from a friend, who got it from a... you get the picture.
And of course, every one of us has tweaked it to our own version.
So this is my version.
Large Batch quantities listed first, Extra-Large Batch quantities second
7 (10 1/2) cups old fashioned rolled oats
1 (1 1/2) cups raw sunflower seeds, shelled
1 (1 1/2) cups hemp hearts
1 (1 1/2) cup shredded unsweetened coconut
1 (1 1/2) cup chopped raw, organic pecans, walnuts, or other nut
1/2 (3/4) cup coconut oil or butter, gently melted
1/2 (3/4) cup water
1 (1 1/2) cups whole sugar (can substitute 2/3 (1) cup maple syrup* or equal amount of brown sugar)
1 (1 1/2) tsp. vanilla (my mom likes maple flavouring as an alternative)
1/2 (3/4) tsp. sea salt
- In a very large bowl, mix oats, sunflower seeds, hemp hearts, coconut, and nuts.
- In a small bowl, whisk together oil/butter, water, sugar, vanilla, and sea salt. Pour over dry mixture.
- Mix with a wooden spoon or your hands until mixture is evenly moist.
- Bake at 225 degrees F, stirring every 25 minutes, until granola is turning golden and feels nearly dry to the touch.
- Serve with berries, yogurt, milk, raisins... you pick!
*If substituting maple syrup for sugar, reduce water in half.
Psst... did you know I now publish a cooking newsletter called "Talena's Kitchen"? Yuh-huh, I do. You can sign up for it by choosing "Health and Food" on my sign-up page.