by Happyolks
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my 10 recipes »
4-5 cups Bobs Red Mill GF Oats Ask a question about this ingredient
2 cups plain Kamut puffs Ask a question about this ingredient
1 cup crushed raw almonds Ask a question about this ingredient
1 cup crushed raw walnuts Ask a question about this ingredient
1/2 cup crushed raw pecans Ask a question about this ingredient
1 cup raw pumpkin seeds Ask a question about this ingredient
3/4 cups unsweetened raisins Ask a question about this ingredient
1/2 cup ground flax seeds or chia seeds Ask a question about this ingredient
1/4 cup chia seeds Ask a question about this ingredient
1/4 cup raw coconut flakes Ask a question about this ingredient
2 tablespoons cinnamon Ask a question about this ingredient
1 tablespoon nutmeg Ask a question about this ingredient
1 teaspoon ground ginger Ask a question about this ingredient
1/2 cup Maple or Brown Rice Syrup Ask a question about this ingredient
Mix all the dry ingredients in a jumbo-sized bowl.
Ask a question about this stepSlowly stir in syrup and used a rubber spatula to coat the mixture lightly. If you feel like there isn't enough to go around, add just a tad of walnut or safflower oil. This isn't meant to be a super sweet granola though.
Ask a question about this stepLay out the sticky mixture on 2 or 3 cookie pans with ledges so things don't get too exciting in the oven.
Ask a question about this stepBake for close to an hour on the lowest setting of your oven, probably 200' F.
Ask a question about this stepAllow to cool and harden for about 15 minutes on the sheets before storing in airtight tupperware or a glass jar. Enjoy with greek yogurt and summer berries and stone fruits.
Ask a question about this stepSo happy to find you here!
Nothing starts the day like a great bowl or granola and fresh fruit! I love your name.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
I happily embrace most of Happyyolks' left-leaning qualifications. The son and the daughter were both born at Alta Bates Hospital in Berkeley, I'm largely vegetarian with the exception of locally raised chickens and bison. But I am seriously allergic to nuts, and would love, love, love to see a granola free of them. I don't especially care about the protein compromise as I make my own Greek yogurt, but nut-free would truly be heavenly.