See note at bottom first. Preheat oven to 300 degrees F. Line a large rimmed cookie sheet with parchment.
2
Gather and prepare all ingredients and combine them in a large bowl, mixing until evenly coated with syrup and oil. Add any extra salt or vanilla to taste.
3
Spread the granola across the parchment lined pan evenly. Bake for 1 hour, tossing the granola every 15 minutes to prevent burning. If the granola doesn't look golden, bake for an additional 15 minutes until it does, but be careful it doesn't burn.
4
Remove from oven and cool completely. Store in glass jars or quart containers at room temperature. It's delicious on yogurt, ice cream, pudding, oatmeal or with fresh or cooked fruit. This makes about 2 quarts.
5
Quinn's recipe called for olive oil or coconut oil, but I like coconut so I used that. Be sure to taste your sunflowers for freshness. I used dry roasted unsalted hazelnuts. I used the whole amount of oil and syrup but you could probably use less and it would probably be as good. I used dates, but might try dried cherries or cranberries, or both next time.
Ingredients
2cupsQuaker old fashioned oats (or any kind)
½cuppepitas (hulled pumpkin seeds)
¾cuphazelnuts
½cup(hulled) sunflower seeds
¾cupwalnuts (slightly chopped)
¾cuppecans (slightly chopped
1 ½cupsunsweetened coconut flakes
1tspsalt (or more to taste)
½cupmelted coconut oil
⅔cuppure maple syrup
½cupchopped dates, dried cherries or cranberries
1tspground cinnamon
1tspvanilla extract (or more to taste)
Directions
1
See note at bottom first. Preheat oven to 300 degrees F. Line a large rimmed cookie sheet with parchment.
2
Gather and prepare all ingredients and combine them in a large bowl, mixing until evenly coated with syrup and oil. Add any extra salt or vanilla to taste.
3
Spread the granola across the parchment lined pan evenly. Bake for 1 hour, tossing the granola every 15 minutes to prevent burning. If the granola doesn't look golden, bake for an additional 15 minutes until it does, but be careful it doesn't burn.
4
Remove from oven and cool completely. Store in glass jars or quart containers at room temperature. It's delicious on yogurt, ice cream, pudding, oatmeal or with fresh or cooked fruit. This makes about 2 quarts.
5
Quinn's recipe called for olive oil or coconut oil, but I like coconut so I used that. Be sure to taste your sunflowers for freshness. I used dry roasted unsalted hazelnuts. I used the whole amount of oil and syrup but you could probably use less and it would probably be as good. I used dates, but might try dried cherries or cranberries, or both next time.
