Jessie’s Very Favorite Granola

If you’re anything like me, you’ve tried at least 10 different recipes for granola- each of them ok, but not something that you want to make… and then make again. With this recipe I’ve tweaked it a few times until I found the balance that makes me happy. It’s slightly crunchy, a little salty, it has the chew factor, it has texture, the little bit of sweet offered up by the dried fruits, and a teeny bit of heat, ’cause, well, why not? So without further adiue….

Ingredients

  • 3 Cups rolled oats
  • 1/2 Cup whole raw cashews
  • 1/2 Cup chopped raw cashews
  • 3/4 Cups unsweetened, shredded coconut
  • 1/4 Cup grade B pure maple syrup
  • 1/4 Cup canola oil
  • 3/4 Teaspoon kosher salt
  • 1/4 Teaspoon cinnamon
  • 1/2 Teaspoon cayenne
  • 1/3 Cup dried cranberries
  • 2/3 Cup raisins (I like variety so I use 1/3 Thompson, 1/3 golden, and 1/3 red flame)

Directions

  • Preheat your oven to 250 degrees F
  • In a 1 Cup liquid measuring cup combine the maple syrup, canola oil, kosher salt, cinnamon and cayenne- give it a real good swirl around in there
  • In a bowl, combine the oats, all of the cashews, and the coconut
  • Add the liquid to the solid and combine the mixtures as evenly as is possible so that you can’t see any bog, dry clumps at all
  • Spread the mixture out on a jelly roll pan, evenly, and cook for an hour and 15 minutes, stirring every 15 minutes to achieve an even brownesss
  • Remove from the oven and allow to cool for at least 15 minutes, then add the cranberries & raisins
  • Store in an airtight container in a cupboard for up to 1 week.  Enjoy dry or with your favorite milk (cow, goat, soy, almond, hemp)
granola