I really have a thing against food bloggers who don’t have “jump to recipe button” so I’m gonna go ahead and get right into it.
This is my base mix recipe. You can add all sorts of things to the granola, but take into account when in the process they should be added. For example, if I add chocolate chips for a special treat I add them after the granola has complete cooled. We like Enjoy Life chocolate chips. We also like raisins, which also should be added raw after the granola has cooled.
This recipe is easily adjusted for allergen needs!
8 cups of gluten free sprouted oats
2 cups of shredded unsweetened coconut
2 cups of roughly chopped nuts *
1 tbs of cinnamon
1 Tbs of fresh grated ginger
1 tsp of nutmeg
2 cups of coconut oil
1 cup of maple syrup or honey
- Preheat oven to 350 and line two cookie sheets with parchment paper
- Mix all dry ingredients except shredded coconut in a large bowl
- Combine oil and maple syrup in a large sauce pan over medium heat until melted
- Pour wet ingredients over the dry and combine throughly
- Spread the mixture over the cookie sheets
- Cook until oats are lighted toasted, stirring carefully occasionally
- Remove granola from the oven and return to bowl
- Place shredded coconut on one of the cookie sheets (keep the parchment paper on) to lightly toast it in oven- watch carefully it will toast quickly!
- Once toasted, combine coconut with granola mixture scraping sides of the bowl well.
- Let cool completely before sealing in an airtight container. It will keep for several weeks.
*Ideally, use whole nuts that have soaked overnight, rinsed, and dried in the oven at a low temp. I usually soak and cook all my nuts the day before to have them ready to add to granola. This step isn’t mandatory but is a good idea. Any nuts will work. I use pecans and walnuts usually.