283 grams (2 ¾ cups) old-fashioned rolled oats
113 grams ( 1 cup) slivered almonds
85 grams (3/4 cup) pecan halves, roughly chopped
84 grams light brown sugar
57 grams pumpkin seeds
43 grams (generous half cup) unsweetened shredded coconut
15 grams ( 2 TBLS) flaxseed meal
85 grams (1/4 cup) dark maple syrup
28 grams coconut oil, melted
28 grams grapeseed oil
¼ cup avocado oil
1/2 teaspoon kosher salt
57 grams dried cranberries, or other dried fruit
(optional)
57 grams dried blueberries,
½ - ¾ cup dried cherries
Procedure
1.
Crank the oven to 250°F and place a rack in the
middle position.
2.
Stir together the oats, almonds, pecans, brown
sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then
in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil,
and salt together. Dump the liquid mixture into the dry goods and stir together
with your own two (clean) hands.
3.
Transfer to a half-sheet pan or a large cookie
sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness
sake. When golden brown, transfer back into the big bowl and toss to cool.
4.
Before storing in airtight containment, add the
cranberries and blueberries, if desired. Kept in a cool spot away from direct
light the granola should keep for 1 month.
5.
Serve on ice cream for breakfast...it’s the only
way.
