Makes 5-6 cupsThis granola is tried and true. I’ve been making it for years, and it’s delicious whether eaten dry by the handful or served in a bowl with yogurt and fresh fruit. It’s easy to make and one batch lasts for weeks or longer in the refrigerator. You can also double the recipe to feed a crowd, or to make a supply that will last you for months.
¼ cup virgin organic coconut oil
4 cups rolled oats (not quick oats)
1/2 cup pecans, coarsely chopped
1/2 cup almonds, coarsely chopped
1/2 cup unsweetened, shredded coconut (medium shred works well)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
zest from ½ organic orange
3 tablespoons maple syrup
2 tablespoons brown rice syrup
1/4 cup fresh orange juice
3/4 cups chopped, pitted dates
1. Preheat oven to 350 degrees.
2. Place the solid coconut oil in a small pan on the stove top. Warm it on the lowest heat and when it’s melted, remove it from the heat and set aside. (If you melt more than you need, you can add the extra back into the jar—one of coconut oil’s loveliest qualities.)
3. In a large bowl, combine the oats, pecans, almonds, coconut, cinnamon, nutmeg, sea salt and orange zest.
4. In a liquid measuring cup or small bowl, combine the maple syrup, orange juice and reserved melted coconut oil.
5. Add the liquid ingredients to the dry ingredients and mix well, completely coating the oat mixture with the oil mixture.
6. Line a rimmed baking sheet with parchment paper and spread the granola mixture across over the parchment. Bake for 30 minutes, stirring well 2 or 3 times to be sure it cooks evenly.
7. When the granola is finished cooking, mix in the chopped dates. Let the granola cool, and store it covered in the refrigerator.
Copyright 2010, Ellen Arian, Ellen’s Food & Soul