Big Wally's Granola - 21st Century Version
Sunnyside Cook
Roasted oats, almonds, seeds, coconut and raisins start the day the best way.
Ingredients
- 5 cups rolled oats (I used gluten-free)
- 1 cup sliced almonds
- 1 cup unsalted raw shelled sunflower seeds
- 1 cup sesame seeds
- 1 cup whole-grain crisped rice cereal
- 1 cup powdered milk
- 3/4 teaspoon sea salt
- 1 cup shredded or flaked coconut (I used unsweetened)
- 1 cup raisins (I used golden)
- 1 cup honey
- 1/3 cup coconut oil
- 1/3 cup grapeseed oil
Instructions
- Prepare two large jelly roll pans by lining with parchment paper. Preheat the oven to 300 degrees.
- Using a large bowl, mix together the oats, almonds, sesame seeds, sunflower seeds, rice cereal, and powdered milk.
- Combine the honey and two oils in a small pan and place over low heat on the stove. Stir until the coconut oil is liquefied.
- Pour the honey and oil combination over the oat mixture. Use a large spoon to turn the ingredients over and over, distributing the wet ingredients throughout the dry ingredients as thoroughly as possible.
- Transfer granola mixture to cookie sheets and spread to thickness of 1/2 inch.
- Bake for 15 minutes. Remove from oven, stir well—moving pieces that have been on outer rim to inside of pan—and then return to oven.
- Bake for 15 more minutes. Remove from oven and add coconut. Stir well—again moving pieces that have been on outer rim to inside of pan—and then return to oven.
- Bake for 10 minutes. Remove from oven and stir well.
- Bake for 5-10 more minutes. Remove from oven, stir, and allow to cool. Add raisins.
Notes
Yields 12 cups.
Will keep for 3 weeks in an airtight container.
Other dried fruit may be substituted for the raisins. Other seeds or nuts may be substituted according to taste. Adapted from Big Wally
Will keep for 3 weeks in an airtight container.
Other dried fruit may be substituted for the raisins. Other seeds or nuts may be substituted according to taste. Adapted from Big Wally