As much as I grew up starting the day with a bowl of Chocolate Chaud and Tartines of French bread (not toasted) with butter and lavender honey or homemade jams, I love my American breakfast: granola.I particularly enjoy making it because I only include the ingredients I want, and none of the ones I do not want, such as considerable amounts of sugar and oil which are present in most store bought, packaged or bulk, granola. I typically make it with gluten free oats, gluten free old fashioned rolled oats from Bob’s Red Mill, but you can use regular rolled oats if gluten is not an issue for you. Just be sure they are not instant or quick cooking oats. Finally, I serve mine with almond milk. Be sure to select the unflavored, original kind that is unsweetened. Whenever ingredients include ‘natural flavor’ or ‘natural flavoring’, often to impart a vanilla flavor, that is synonymous of ‘castoreum’ (animal product), which is not one I want to be putting in my body.
- 6 cups gluten free rolled oats
- 1 cup almonds
- 1 cup walnuts or pecans
- 1/3 cup chia seeds
- 1/2 cup ground flax seeds
- 1/2 cup sesame seeds
- 1 cup dried coconut
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup dried cranberries
- 6 dates
- 12 dried figs
- 8 prunes
- 1/2 cup raisins
- 1 Tbsp blackstrap molasses
- 3 Tbsp raw honey
- 2 tsp cinnamon
- 1 Tbsp vanilla
Preheat oven to 350F.
The blackstrap molasses, honey, cinnamon and vanilla quantities are given as a guide. Please adjust to your preference.
Add the honey, blackstrap molasses, vanilla and cinnamon to the oat, nut and seed mixture.
Mix thoroughly until well combined and not lumps remain.
Spread on two cookie sheets so that the layer is not too thick, and bake in the oven for 10 minutes.
Spread the sesame seeds and dried coconut on separate cookie sheets and bake the sesame seeds in the 350F oven for 3 to 4 minutes.
After the granola has been in the oven for 10 minutes, lower the oven to 225F, toss the granola on the cookie sheets and place back in the oven for another 10 minutes. Repeat tossing the granola every 10 minutes 4 or 5 times until the granola has reach your desired golden brown color.
Meanwhile, place the coconut in the 225F oven for 5 minutes, and toss every 5 minutes for a total of 15 minutes.
Personally I like the sesame seeds and coconut lightly golden. You can keep baking them darker to exude a more intense flavor.
You can use a bit more, or less ground flax seeds and chia seeds depending on your preference.
Slice the dried figs, dates and prunes into small pieces.
When the granola has baked to your desired golden color, set the cookie sheets on a cooling rack or trivet.
Spread the dried fruits over the granola.
Add the chia and ground flax seeds and mix to combine thoroughly.
Place in a glass jar with a top and keep in a dark dry place (kitchen cupboard or pantry).