Ingredients:
- 8 cups rolled oats
- 1/2 cup sunflower seeds
- 1/2 cup sesame seeds
- 1 cup sweetened or unsweetened coconut
- 1 1/2 cups chopped almonds (you can chop by hand, buy sliced or I just stick whole almonds in my vitamix)
- 2/3 cup vegetable oil
- 2/3 cup honey
- 1/2 cup maple syrup
- 1/4 water or 4 egg whites*
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
Directions:
Preheat oven to 275. Mix oats, sunflower and sesame seeds, chopped nut and coconut in a large bowl. Stir remaining ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix well. Grease two large cookie sheets. Spread half of the granola on each sheet. Bake for 1 hour 20 minutes, stirring every 20 minutes. With 10 minutes remaining, switch pans from top to bottom so that the bottom pan gets a chance to brown. Let cool on the pan, then store in jars. (Or an empty oat canister).
You may need to watch it closely during the last few minutes so it doesn’t get too brown.
*egg whites will give you granola with more chunky clusters
Notes:
Jordan LOVES granola, as do I. The boys are mixed. I love to have it over plain yogurt topped with some fresh fruit or even just raisins/craisins. I love a filling breakfast because I hate to be hungry by 9! Jordan loves it with milk. We have a tall air tight container we keep it in. Don't let the time it takes to slow-roast it scare you off - totally worth it! Just choose a time you'll be home for an hour and a half. We have a Whole Foods right near where we live. I typically can't afford to shop there, but they have some great bulk bins with all sorts of grains and seeds and dried fruit available. This allows you to get exactly how much you want (ie I spent 60 cents on sesame seeds and 90 cents on sunflower seeds instead of buying a huge container). Many other grocery stores have these bulk bin containers as well now - check it out!
Recipe and Pic accessed from my friend's blog: http://motherrunner.com/2010/06/slow-roasted-granola/
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