If you’re after a delicious granola that’s not too sweet, this one’s perfect! It makes a thoughtful, healthy gift and is great for on-the-go snacking. The secret? It’s all in the sauce—no joke! Heating the liquid ingredients before mixing them into the dry ingredients makes all the difference. Be bold and try adding your favorite ingredients for extra flavor!
Sauce Ingredients
1/2 cup water
1/2 cup vegetable oil (optional)
1/2 cup honey or maple syrup
1 cup peanut or almond butter
2 tsp vanilla extract
Dry Ingredients
8 cups old-fashioned rolled oats
1 to 2 cups brown, date or coconut sugar
1 cup wheat germ
6 cups wide-stripped unsweetened coconut
2 cups shaved almonds
2 cups raw cashews (bits are OK)
1 cup raw sunflower seeds or other seeds such as pumpkin
1/2 cup flax seed meal, sesame seeds, etc.
Instructions
Mix sauce ingredients in a pan and place on low heat. Stir often.
In a large bowl mix dry ingredients.
When the sauce is smooth and begins to bubble, pour it over the dry ingredients and toss with a spoon or rubber spatula until well mixed.
Shake onto 2 or 3 cookie sheets or jelly roll pans and bake at 275°F until light brown. This will take an hour or more.
Don’t be tempted to crank up the heat because it’s a drying as well as a baking process. To save energy, turn the oven off occasionally.
Let granola cool before storing it in an airtight container.
NOTES FOR THE COOK
Oil vs no oil: If you opt-out of using oil, replace the amount with more water and nut butter.
Gluten free: To make this granola gluten free, omit the wheat germ and make sure the oats are processed in a gluten free facility.
Mix and match: This recipe is meant to be played with to suit your tastes. Just remember to add dried fruit such as dried raisins or cherries after cooking the granola. Otherwise you end up with sweet rocks!
