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Perfect Almond Granola

I’ve finally found the perfect granola recipe! Of course I changed it up a bit from another really good recipe. Half maple syrup, half honey, coconut oil instead of vegetable oil, added some pumpkin seed, currants, pecans, walnuts and chia seed! Delicious with fresh almond milk and fresh blueberries. I think I’ll make a batch with half honey, half peanut butter.

Perfect Almond Granola

  • 3 cups rolled oats
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup wheat germ or soy grits
  • 1 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1/2 cup cold water
  • 1 cup slivered blanched almonds
  • 1/2 cup raisins (optional)
  • Add some pumpkin seed, currants, pecans, walnuts and chia seed (as optional ingredients).

Preheat oven to 225 degrees F. Lightly oil a cookie sheet or other large shallow baking pan.

In a large bowl, mix oats, coconut, wheat germ/soy grits, sunflower seeds, sesame seeds, and any of the other “optional” ingredients, except raisins or currants, thoroughly.

In a separate bowl, thoroughly mix honey and oil. Pour this mixture over the dry ingredients and combine well. Add water a little bit at a time while stiring until the mixture becomes crumbly.

Pour the mixture into the baking dish and spread evenly. Bake for 1 1/2 hours stirring every 15 minutes. Add almonds. Bake 30 minutes or more till the mixture is completely crisply, dry and lightly browned.

Turn the oven off and let the cereal cool in place till nearly cooled, then add raisins (and currants if you’re using them). When the baked mixture has cooled completely, remove it and crumble it into an airtight container. Store in a cool, dry, and preferably dark place.

Enjoy this with almond milk and blueberries (or other fresh fruit.)

You might even want to consider making it using honey and peanut butter instead of honey and maple syrup.

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