It wasn’t long ago that I claimed I wasn’t a foodie hippie but still enjoyed granola. I never thought to make my own granola, though. I had been gawking/saving/hoarding granola recipes for a while, and I finally took the plunge as I ogled through Out to Brunch, the cookbook brought to us by Mildred’s Temple Kitchen (which also had the wonderful recipe for the blueberry buttermilk pancakes). Let me tell you, it is so much better than any granola I have ever had. It is ridiculously easy to make (stir and bake!) and more healthy than the stuff in the stores. A quick trip to a bulk store made it so simple. Mix and match with your favourite ingredients. My adapted recipe follows.
Crunchy Coconut Macadamia Granola with Honey
1/2 cup unsalted sunflower seeds
1/2 cup pumpkin seeds
3/4 cup slivered almonds
1/2 cup unsweetened shredded coconut
1/4 cup oat bran
2 cups old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsalted butter (or less)
1/2 cup honey (I think 1/3 cup would be better next time)
1/2 tsp vanilla
1 cup macadamia nuts, roughly chopped
1/2 cup dried currants
1/2 cup dried apple slices, chopped
1. Preheat the oven to 350 degrees F.
2. Combine the sunflower seeds, pumpkin seeds and almonds and spread in an even layer on a baking sheet lined with aluminum foil or parchment paper. Toast in the oven for 5 minutes.
3. Add the shredded coconut and toast for an additional 5 minutes. Keep an eye on the coconut because it can burn quickly.
4. Remove the nuts and coconut and set aside to cool down completely.
5. Lower the oven temperature to 300 degrees F.
6. Combine the oat bran, rolled oats, cinnamon and ginger.
7. In a pan, melt the butter. Add the honey and vanilla and mix well.
8. Pour the butter/honey mixture over the oat mixture and mix well.
9. Spread the oat mixture on a baking sheet lined with parchment paper.
10. Bake for 20 minutes and then turn the oat mixture. Bake for an additional 10 minutes, or until golden.
11. Remove from the oven and allow to cool completely. Once cool, break the granola apart into small pieces and place in a bowl. Add the cooled nuts and coconut, the macadamia nuts, currants and apples.
12. Store the granola in an airtight container in the refrigerator.