Too often we found ourselves lingering in the granola aisle of our local grocery store, overwhelmed by the shelves of choices and investigating all the ingredients closely. You see, Matt is allergic to almonds. It's an allergy that developed in his early 20s. According to many physicians, adult developed allergies can be very dangerous, the severity of the reaction increasing with each exposure. With almonds and the ludicrous price of granola up against us, we inherited a recipe from Matt's mom. It's so simple, only requires a handful of ingredients and you can alter it to your liking!
We substituted almonds for chopped walnuts, pumpkin seeds & cashews. You can also add sunflower seeds, sesame seeds, pecans and flax seeds. We tried the recipe using honey and dried cranberry, sans unsweetened coconut.
1. Put the oats in a large bowl. Add nuts & seeds to the oats.
2. Pour the sweetener over the oat mixture and stir with a wooden spoon
3. Add cinnamon and salt.
4. Pour mixture on a baking sheet in a thin layer. Bake at 350 F for 20-30 minutes. Check every 5-10 minutes to prevent burning.
5. Put the mixture back in the bowl (there may be clusters now, held together by the sweetener). Add the fruit and stir.
6. Let the granola cool then pack in an airtight container. Serve on it's own or on top of yogurt!
6 cups rolled oats (not instant)
2 cups mixed nuts and seeds (sunflower seeds, almonds, pumpkins seeds, cashews, walnuts, pecans, pistachios, flax seeds, sesame seeds)
1 cup unsweetened coconut
2 tsp cinnamon (to taste)
Pinch of salt
1 cup liquid sweetener (honey, agave or maple syrup)
1 cup dried fruit (cranberries, cherries, apricot, raisins, goji berries)