Send your kids off to school with this crunchy, hearty granola. Makes a great after-school snack, too.
(Makes about 8 cups)
5 cups old-fashioned rolled oats OR blend of rolled oats, rye, barley, etc.
1½ cups raw slivered or flaked almonds, pecans, walnuts, hazelnuts, etc.
1 cup raw sunflower and/or pumpkin seeds
½ cup raw sesame seeds
½ cup whole flax seeds
1 cup large-flake coconut, unsweetened
½ cup honey or pure maple syrup
½ cup extra-virgin olive oil
1 tablespoon cinnamon
½ teaspoon salt
Heat oven to 225 degrees.
- In a large bowl, mix together all the dry ingredients. In a small bowl, whisk the honey and/or syrup, oil, salt and cinnamon until well blended. (Mix carefully at first – the oil may splash.) Pour over the dry ingredients and mix until all is pleasantly sticky.
- Spread in your two largest baking pans. Bake undisturbed for 2 to 4 hours until lightly toasted. (If your oven runs hot, check after 2 hours.)
- Turn off the oven, but leave the granola there for about 4 hours or overnight. When granola is completely cool, store in an airtight container in a cool place.
- The low, slow cooking is better for the valuable oils in the nuts and grains.
- If you like raisins or chopped dried fruit, add in the last hour of baking (or even afterwards) so they don’t overcook and get bitter or too hard.
From Good Food, Great Medicine: A Mediterranean Diet and Lifestyle Guide. Third edition, 2014, by Miles Hassell, MD, and Mea Hassell