My dear friend Sarah is one of my biggest supporters in keeping up my wee blog : ) We both have a love of baking and cooking and we often share recipes and drop off bits of this and that for each other to try. For my Birthday Sarah dropped off a delicious batch of her favourite homemade granola, and I asked her if I could share the recipe. She adapted it especially for me knowing there are a few nuts I can’t eat. This is a fantastic recipe and I am so happy to share one of Sarah’s favourites! Thanks Sarah xo
- 4 cups large flake (old-fashioned) rolled oats
- 1 heaping cup of chopped almonds, sunflower seeds and pumpkin seeds (add desired amounts of each to equal 1 cup)
- 1 cup shredded coconut (unsweetened)
- 2 tbsp flax seeds
- 1 tbsp chia seeds
- 3 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup coconut oil, melted
- 1/3 cup good honey
- 1/3 cup apple juice
- 1 cup of dried cranberries and chopped dried apricots (or other favourite dried chopped fruit)
- Heat oven to 350º and line a large cookie sheet with parchment paper.
- In a large mixing bowl, stir together the oats, nuts, seeds, coconut, brown sugar, cinnamon, nutmeg and salt. Whisk the oil, honey, and apple juice in a large measuring cup.
- Pour the liquid mixture over the oat mixture and stir with a spatula until all of the oats, nuts and seeds are coated. Spread onto the pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, around 30-40 minutes, depending on the oven.
- Remove the granola from the oven and allow to cool completely on the sheet stirring occasionally.
- Transfer to a large bowl with lid and stir in the dried fruit.
- Store cooled granola in an airtight container or package for gifts in individual containers. Sarah delivered the granola in a mason jar which is adorable!
Sarah’s recipe was inspired by: