This morning I made a big batch of granola for my client's son, who just graduated from high school. Over the years, he's become a big fan of this specialty of mine, which I make as a gift from time to time. It's become so popular that some clients request it every Christmas!
The trick is to use just enough oil and honey to make the dry ingredients glisten – too little and it tastes too dry; too much and it becomes too heavy. Keep an eye on the granola as it bakes in the oven, turning it from time to time, until it's a toasty brown. Add the cranberries and raisins as it's cooling, not before.
I usually make two large baking pans, fill up our canister at home and put the rest in plastic containers to give away or freeze. Here's the recipe for your enjoyment:
3 cups rolled oats
1 cup pumpkin seeds
1 cup slivered unblanched almonds
1 c. coconut flakes
6 T. sunflower seeds
6 T. flax seeds
6 T. sesame seeds
3 T. raw wheat germ
¼ t. cinnamon (optional)
3 T. sunflower or safflower seed oil
3 T. honey
1 c. dried cranberries or raisins
Preheat the oven to 300 degrees. Toss all the ingredients, except the cranberries or raisins, in a large bowl.
Spread granola thinly on 1 or 2 baking sheets and bake for about 45 minutes, stirring once or twice so that the ingredients brown evenly. Watch carefully. If you forget it, it will burn easily.
When the granola is golden and the texture starts to become crunchy, remove and let cool. Toss in the dried cranberries/raisins as it’s cooling. Refrigerate or freeze leftover to keep fresh.