4 cups old fashioned rolled oats
2 cups flaked unsweetened natural coconut (not the stuff with propylene glycol - just coconut!)
2 cups raw sliced almonds
1 cup flax seeds (or raw sunflower seeds)
3/4 c. - 1 c. vegetable oil
1/2 c. - 1 c. honey and/or maple syrup ( these amounts depend on how sweet you like it!)
Variations to add:
1 c. roasted, salted cashews
1 c. small diced dried apricots
1 c. small diced dried figs
1 c. dried cherries and/or cranberries
Preheat oven to 350 C
Mix the first four ingredient in large bowl
Mix in small bowl oil and sweetener and pour slowly into oat mixture, stirring to coat.
(Note: you may find you need to make a bit more oil/sweetener)
Spread onto one or two rimmed cookie sheets, even thickness.
Bake for 40 - 50 minutes, stirring occasionally. Allow to cool once done, and scoop into a large bowl.
The granola will still be quite soft, and you will know it is ready to go when the edges start to brown nicely. Remember you want to be able to scoop this out - not too crisp..unless you like that!
Add variations to mix.
*Really, you can add anything you like to this, but ensure that the ingredients will last at room temperature for a week and are not too "wet".
*Store in air tight container at room temperature for a week or freeze for 1 month.
Pairs Well With
This is a wonderful recipe I have made and shared! It reminds me of the granola which is sold at "Small World Coffee" in Princeton, where I used to dwell. They had a wonderful breakfast parfait, of this granola, Seven Stars yogurt and fruit, and since I missed it so much, I had to make it myself! Here is my version of it: