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The Best Darn Granola

Christan Bury - I got it from Cathleen who got it from a blog. You can change up the nuts/seeds to make it your own, my favorite is just oats/sliced almonds/pumpkin seeds/flax seed.

Prep
Cook
Serves 20people
Ingredients
31
/2 cups rolled oats (if you want bars use steel cut oats so it will stick together better)
1
cup raw sliced almonds
1
cup raw cashew pieces (or walnuts or pecans)
1
cup unsweetened shredded coconut (I could only find unsweetened at Earth Fare, which is similar to Whole Foods) 1/2 cup raw sunflower seeds 1/2 cup raw pumpkin seeds
2
tsp ground cinnamon
11
/2 teaspoons ground ginger
1/2
tsp grated or ground nutmeg
6
tbsp unsalted butter
1/2
cup honey
2
tsp vanilla extract
1/2
tsp salt
also need – parchment paper
Directions
1.
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
2.
Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
3.
Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
4.
Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
5.
Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
6.
The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
7.
I make a batch every month and it lasts me that long. Best kept in an air tight container.

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