This crunchy delight comes to us from Ben’s sister, Mary. She provided us a DISCLAIMER: ‘Nothing about this recipe is exact, and it’s a little different each time I make this. It’s often an effort to clean out items in my pantry. The two things that I’ve found that I always try to include in my dry mix/base are pumpkin seeds and coconut flakes. The rest can fluctuate.’
Don’t we just LOVE those chefs that say ‘Nothing about this is exact!’ Sounds like there’s some room to play with this one on top of being a delicious way to clean out the pantry! YUM!
Ingredients
- Walnuts
- Pecans
- Flaxseed meal
- Pumpkin seeds
- Shredded coconut
- Rolled oats
- 1/2 c Coconut oil
- 1/2 c. of Firefly Fields Raw honey
- 1 tsp Vanilla extract
- 1 Tbsp Cinnamon
- a dash of salt
Instructions
- In a large mixing bowl, add dry items to total 5 cups of dry mix. This batch is a mixture of walnuts, pecans, flaxseed meal, pumpkin seeds, and oats (Mary notes: ‘sadness: I couldn’t find any shredded coconut, which turned into a pantry overhaul while the granola baked…good times’). LOL! Don’t we know how that can be!
- Next, create your “binder”, which is a combination of liquid ingredients and desired spices for flavoring. This mix is about 1/2 cup of melted coconut oil, 1/2 cup of Firefly Farms raw honey, 1 tsp. vanilla extract, 1 T. cinnamon, and a little bit of salt. Stir up your binder, and pour it into your bowl of dry mix. Stir to spread evenly, making sure the liquid binder mix coats all of your dry mix.
- Spread evenly onto a baking sheet lined with parchment paper. Bake at 325 for 20 minutes. Take out of the oven, stir so the edges don’t burn, then bake for 20 more minutes at 300. At this point, you should notice the granola starting to dry and brown up a bit. This is good…keep an eye on it that it doesn’t burn.
- Once it’s cooled, scoop out and store in an airtight container. Serve with milk or yogurt, or as a snack on its own.
(PS – Once I turned my oven off, I found.the.coconut! I added it in the mix as it was cooling in the oven. Typically, I would’ve added that into my initial dry mix, and it would appear more toasted.)
HAPPINESS! The coconut flakes were discovered, making this granola a visual and savory, sweet masterpiece. We LOVE the notes from our home chefs – they’re so real and relatable. Mary mentioned that it might take a little trial and error on noticing how your oven bakes the granola. ‘This could take a bit of observation as you figure out the cooking times with your own oven. Once you notice it’s browning, turn the oven off, and let granola remain in the oven, with oven door fully closed, until it cools to room temp. This is what will give your granola crunch without scalding it. In the meantime, your house will smell amazing!’ Awesome notes and THANK YOU for the great recipe Mary!
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