Breakfast: the most important meal of the day. Unless you, like me, wake up at 4 am for work and can’t really eat anything before 6 am. That bakery life. But I do like a quick bite in the morning before I head out for the day, and a handful of granola makes a good snack later on in the day too!
This is similar to the granola we make at my workplace, but with a few twists to make it to my liking.
This recipe can be gluten-free if you use gluten-free oats. Sidenote: while oats themselves don’t contain gluten, the vast majority of oats are processed in a way that contaminates them with gluten. So don’t feed regular oats to your Celiac friends!
Prep time: ~40 minutes, largely unattended.
- 5 1/2 cups rolled oats.
- 2 cups walnuts, crushed up into bite-sized pieces.
- 2 cups slivered almonds.
- 1/2 cup sunflower seeds – the kind without the shell.
- 1 cup dried fruit (cranberries, dates, raisins – you decide!).
- 2 tsp ground cardamom.
- 2 tsp cinnamon.
- 1 1/2 tsp salt.
- 1/2 cup brown sugar.
- 1/4 cup maple syrup.
- 1/2 cup vegetable oil, to bind it all together.
- 2 tsp vanilla extract.
Preheat your oven to 325 F. Line a large baking sheet with parchment paper (depending on the size of your baking sheet/oven, you might need to do this in two batches).
Mix together all of the dry ingredients in a large bowl. Add in the sugar and spices, and mix well. Pour in the wet ingredients, mix it all together, then dump it out onto the baking sheet, spreading it out into a thin layer.
Bake for approx. 3o minutes, stirring every 10 minutes with a spatula, until the granola is nicely browned and mostly dry. Remove from the oven and allow to cool completely. Break up any larger chunks, and store in an airtight container. Voila!