This a great hearty meal in the morning – giving you the energy you need during the AM hours. I've been eating this granola nearly every morning for 10+ years!
12 cups of whole oats. Try not to get processed quick oats.
3 cups of nuts & seeds, mix of your choice (ex. pumpkin seeds, hazelnuts, sesame seeds, walnuts, pecans, almonds, cashews, sunflower seeds, brazil nuts)
2 tbsp of vanilla
2 tbsp of cinnamon
¾ cup of coconut oil
1 cup of honey
Please use organic when possible.
In a very large pot, melt the coconut oil and honey at a low temperature - just until it becomes viscous/runny. Remove from heat (don’t let it boil/simmer) and add in the vanilla and cinnamon, stir. Add in all remaining ingredients and mix very well – trying to coat the dry mixture with the wet mixture.
For Raw Granola
Put onto dehydrator trays for 12 hours at 104oF or until moisture appears to have been removed. If your oven can be set to low temperatures, you may also follow the directions below but set the oven at 104oF and cook for an extended period of time.
For Baked Granola
Spread the mixture into baking pans with it lying no more than 1.5 inches thick.
Heat for 30 mins at 275o. Remove from oven and stir. Place back in the oven for another 30 mins. Repeat cycle until desired level of crunchiness has been achieved. Let cool and top with your favorite dried berries like gojis. Store in air tight jars. The granola does not need to be refrigerated but can be for a longer shelf life. Mine gets eaten long before it goes bad!
Honey is a living food and helps to balance the body’s chemistry, provide nutrients, energy, is “brain food” and calms the digestive system.
Baking with honey keeps food fresher for longer as it helps to retain moisture. Honey can be substituted for sugar in most recipes and has many health benefits. Use 3/4 cup of honey for every 1 cup of sugar stated in a recipe. You may also want to lower your over temperature by about 25o to prevent over browning.