Superfruitynutty Granola

21 ingredients
5 steps

Ingredients

  • First baking batch
  • 2 cups slow cook rolled oats (I use Bob's Red Mill Organic Exta Thick)
  • 1/2 cup chopped raw walnuts
  • 1/3 cup chopped raw pecans
  • dash of salt
  • cinnamon to taste
  • nutmeg to taste
  • 1 tablespoon coconut oil
  • 1 tablespoon walnut oil
  • 1/4 cup grade B maple syrup
  • 1/2 teaspoon vanilla
  • Second baking batch
  • 1/2 cup sliced raw almonds
  • 2 tablespoons raw hemp seeds
  • 1/4 cup raw or sprouted pumpkin seeds
  • 1/4 cup dried tart cherries
  • 1/4 cup golden raisins
  • 1/4 cup chopped dried apricots
  • 2 handfuls unsweetened coconut flakes or shavings
  • 1 handful dried organic goji berries
  • 1 handful dried mulberries

Directions

  1. 1
    Melt the coconut oil over low heat, then add the walnut oil, maple syrup, and vanilla; stir and set aside.
  2. 2
    Combine the first bake batch dry ingredients in a large bowl, and drizzle all but about 1 tablespoon of the maple mixture over them. Stir well to combine
  3. 3
    Spread mixture evenly and as thinly as possible over a parchment-lined large cookie sheet, and bake at 250 degrees F for 4o minutes, stirring twice.
  4. 4
    While batch one is baking, combine the second bake batch ingredients (EXCEPT the goji and mulberries) with the remaining maple mixture. After the 40 minute timer rings, pull that batch out of the oven and combine with the fruit and nut mixture, and stir well. (I use the parchment to funnel the cooked oat mixture back into the bowl.)
  5. 5
    Reduce oven temp to 225, and pour entire mix of ingredients back onto baking pan, spreading evenly. Return to the oven for another 15-20 minutes, monitoring carefully and stirring so the fruit doesn't scorch. Cool completely, mix in the goji berries and mulberries, and store in an airtight container in the fridge.

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