Although granola is readily available in many varieties, nothing, absolutely nothing, beats homemade.
Yield: about 7 cups
- 2/3 cup Zenobia Supreme Almonds
- 1/2 cup Zenobia Mammoth Pecans
- 2 cups old fashioned or quick cooking rolled oats
- 1/2 cup wheat germ
- 1/2 cup ground flax seed
- 1/2 cup unsweetened coconut flakes or sweetened shredded coconut
- 1/2 cup Zenobia Sunflower Seeds
- 1/2 cup Zenobia Pumpkin Seeds
- 1/4 cup sesame seeds
- 1/2 cup (8 tablespoons) unsalted butter, melted or 1/2 cup canola oil
- 1/3 cup honey, maple syrup or brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup dark raisins
- 1/2 cup craisins
- 1/2 cup diced dried apricots
Preheat the oven to 300 degrees. Lightly butter a 12 x 18 inch baking sheet (if the size is slightly off it doesn't matter).
Place the almonds and pecans on a cutting board and coarsely chop. Transfer to a large bowl and add the oats, wheat germ, flax seed, coconut, sunflower seeds, pumpkin seeds and sesame seeds in a large bowl and mix well.
Place the butter, honey or maple syrup and vanilla in a bowl and mix well. Add the butter mixture to the oat mixture and stir until the butter is completely worked through the mix. Press evenly and firmly around pan and place in the oven until crisp and golden, about 15 minutes. It should form into pieces, which you should break up and turn over. If it doesn't, just mix it. Return to the oven for about 5 or 10 minutes.
When you remove it from the oven, press the granola evenly into the pan again. Let cool in the pan. When it has cooled completely, transfer the mixture to a bowl and add the raisins, craisins and apricots. Pack into plastic container and store at room temperature for up to one week.