We make this granola weekly. We eat it by itself. We eat it with fresh, frozen or dried fruit. We eat it with yogurt. We eat it with milk. We it because it's delicious!
2 1⁄2 cups old-fashioned rolled oats (not quick or instant)
1⁄2 cup sweetened shredded coconut
1⁄4 cup flax seeds
1⁄4 sunflower seeds
2 Tablespoons sesame seeds
1⁄2 cup chopped walnuts
1⁄2 cup sliced almonds
2 teaspoons ground cinnamon
3⁄4 teaspoon salt
1⁄4 cup canola oil
2 teaspoons vanilla extract
fresh, dried or frozen fruit
Position a rack in the center of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the oats, coconut, flax seeds, sunflower seeds, sesame seeds, walnuts, almonds, cinnamon and salt. Mix well. In a small bowl, whisk together the oil, honey and vanilla. Pour the wet ingredients into the dry ingredients and mix thoroughly until the dry ingredients are evenly coated.
Pour the mixture onto the prepared baking sheet and spread in an even layer. Bake for 7 minutes, stir with a spatula or wooden spoon to ensure even browning and bake for another 7 minutes. Stir again and cook for a final 2-3 minutes. (You may wish to cook the granola for shorter or longer depending on your oven temperature and how brown you like your granola).
Let the granola cool completely before serving with your favorite fresh, dried or frozen fruit (ours is shown with frozen, wild blueberries).
The granola can be stored in an airtight container at room temperature for up to 1 week.
Makes about 10 cups.
Recipe adapted from Joanne Chang's flour