INGREDIENTS
INSTRUCTIONS Preheat oven to 300ºF. In a large bowl, stir to combine rolled oats, all seeds and nuts. In a separate bowl, stir to combine maple syrup, oil, and salt(and any additional flavorings - vanilla extract, cinnamon, nutmeg, etc). Pour wet ingredients over the oats, and mix well. Grab a rimmed sheet pan and line with wax paper or a silpat baking mat. Pour granola and spread it out evenly with a spatula. Bake for 45 minutes, stirring at least twice about the 15 and 30 minute mark through the baking process. I will either add coconut flakes and dried fruit halfway through the process or after the granola is cooled depending on if I want it raw or toasted. Let the granola cool completely, then store in an airtight container at room temperature for up to 2 weeks.
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AuthorCaitlin Johnson is a dietitian, wife, lover of ice cream, chef wannabe, California-girl, Christian, liver eating, "food-avore." Archives
February 2020
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110 N McClelland Street
Santa Maria, California 93454 |
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