Nutty, Seedy, Oat-free Granola
| Submitted by: Ann Miller, Acute Care Nursing AC, 1993 |
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This recipe was given to me by my friend who acquired it from her niece. It was love at first bite. I immediately started making it in exchange for donations for humanitarian relief for Ukraine. I now make it as highly anticipated and much appreciated gifts for family and friends.
| Servings: 7 | Cultural Connection: Canada |
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Ingredients
| 2 cups sliced almonds | 1 cup chopped pecans | 1 cup sunflower seeds (unsalted) |
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| 1 cup pumpkin seeds (unsalted) | 1 cup shredded coconut (unsweetened) | 4 tbsp honey |
| 4 tbsp maple syrup | 4 tbsp coconut oil (melted) | 2 tbsp cinnamon |
| 1 tsp salt | 1 cup dried cranberries |
Instructions
- Preheat oven to 300°
- Combine nuts, seeds, and coconut in large mixing bowl.
- Melt coconut oil in microwave safe dish, add honey, maple syrup, cinnamon, and salt. Mix well. Combine with nut mixture and toss to coat evenly.
- Spread on parchment covered baking sheets. Bake for approximately 20 minutes or until coconut browns. Stir occasionally to prevent burning.
- Mix in dried fruit. Stir periodically until completely cooled.
- Store in airtight containers. Freezes well.
