Granola based on Alton Brown Reloaded Recipe

 Original recipe here.

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.