Everybody needs a good granola recipe. It’s great for snacks, for breakfast or for lunch boxes. Quite often I find myself standing in the pantry eating it by the handful. There is such a thing as too much of a good thing, right?! I have been consistently making the 100 Days of Real Food granola recipe for the past year (which we love) and was hesitant to try this one from the Oh She Glows cookbook but it came highly recommended by a friend I continually share recipes with. I steered clear of this recipe for a while because it involved dragging the food processor out. While I love to cook, I am a lazy one and if it has too many ingredients or too many steps, I can’t be bothered. Taking the food processor out was more work than I was up for. I can count on one hand the number of times I have used mine since I received it as a wedding gift ten years ago. BUT, I did have an easily accessible mini-food processor which is much easier to access and clean. Please don’t let this step deter you, I am glad I overcame my food processor aversion and made this. The recipe calls for almonds and walnuts but you could just as easily swap in cashews or any other nut you prefer. It is now a weekly staple in our house and equally loved by all.
ULTIMATE NUTTY GRANOLA CLUSTERS
Makes 6 cups
1 cup raw whole almonds
1/2 cup raw walnut halves or pieces
1 1/4 cup gluten-free rolled oats
2/3 cup mixed dried fruit (such as cranberries, apricots, cherries, etc.) * I actually leave this out entirely because dried fruit and I are not friends
1/2 cup raw pepita seeds
1/4 cup raw sunflower seeds
1/3 cup shredded unsweetened coconut
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
1/4 cup plus 2 teaspoons pure maple syrup
1/4 cup coconut oil, melted
2 teaspoons pure vanilla extract
- Preheat oven to 275F. Line a large rimmed baking sheet with parchment paper.
- Place 1/2 cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms. Transfer the almond meal to a large bowl.
- In the food processor, combine the remaining 1/2 cup almonds and all of the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.
- Add the oats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.
- Add the maple syrup, melted oil and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.
- With the spatula, spread the granola into a 1/2-inch layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 25 minutes more, or until the granola is lightly gold on the bottom and firm to the touch.
- Cool the granola on the pan for at least 1 hour before breaking it apart into clusters. When it comes out of the oven it will not be crunchy but once the sugar cools and hardens, it will take on the granola consistency.
- Store the granola in an air-tight container for up to 2 weeks.
* This can be made grain-free by replacing the oats with an additional 1 cup finely chopped nuts.
My favorite way to serve this is mixed into plain, full-fat greek yogurt with some honey. Don’t underestimate the fun your kids will have stirring honey or maple syrup into plain yogurt to sweeten it up. It tastes better than the already sweetened variety and it’s a great way to control the sugar content.