Reloaded Granola

  • Level: Easy
  • Total: 2 hr 55 min
  • Active: 25 min
  • Yield: 12 servings
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10 ounces (2 3/4 cups) old-fashioned rolled oats

4 ounces (1 cup) slivered almonds 

3 ounces (3/4 cup) pecan halves, roughly chopped 

3 ounces (6 tablespoons) light brown sugar 

2 ounces (6 tablespoons) pumpkin seeds 

1 1/2 ounces (9 tablespoons) unsweetened shredded coconut 

2 tablespoons (15 grams) flaxseed meal 

3 ounces (1/4 cup) dark maple syrup 

1 ounce (2 tablespoons) coconut oil, melted 

1 ounce (2 tablespoons) grapeseed oil 

1/2 teaspoon kosher salt 

2 ounces (6 tablespoons) dried cranberries, or other dried fruit, optional 

2 ounces (5 tablespoons) dried blueberries, or other dried fruit, optional 


Special equipment:
Digital kitchen scale, measuring cups, measuring spoons, large mixing bowl, medium mixing bowl, half sheet pan, airtight storage container
  1. Crank the oven to 250 degrees F and place a rack in the middle position.
  2. Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.
  3. Transfer to a half sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.
  4. Before storing in airtight containment, add the blueberries and cranberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.
  5. Makes about 6 1/4 cups.
  6. Serve on ice cream for breakfast … It's the only way.

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