Delicious with yogurt and fruit, this is a simple granola recipe I have used for years. It makes a lot and stores well in mason jars or a large airtight cereal container.
Prep Time: 4 hours
Makes: 13+ cups
8 cups organic rolled oats
1 cup unsweetened coconut flakes or shreds
1 cup sliced almonds
1 cup pumpkin seeds (raw or roasted)
1 cup sunflower seeds (raw or roasted)
1 cup pecans, broken or chopped into small pieces
2 teaspoons cinnamon
1 teaspoon salt
1 cup raw honey
1/2 cup extra-virgin coconut oil
1/2 cup orange juice or 1 tablespoon orange juice concentrate + 1/2 cup water
1 teaspoon vanilla
Place oats, nuts, and seeds in a large bowl. Stir in salt and cinnamon. In a small pot, warm honey, coconut oil, orange juice and vanilla, stirring with a whisk to combine. Pour warm liquid over oat mixture and spread evenly onto 2 baking sheets. Place in oven on lowest temperature setting and slowly bake/dehydrate, turning granola with a spatula every 30 minutes. Bake 2-3 hours or until granola is golden-brown and beginning to crisp. Turn oven off and allow granola to cool in oven. When granola is completely cool, it should be dry and crispy. In an airtight container, it will store well for about a month (assuming it hasn’t been devoured by then). Helpful tip: If you don’t have hours to bake, you can turn up the heat to 300° and stir every 15 minutes and it should be done in about an hour.