Move over store-bought.
by Lindsay Evans
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½ cup (125 mL) shredded coconut (optional)
4 cups (1 L) organic old-fashioned rolled oats
¼ cup (50 mL) flaxseeds
¼ cup (50 mL) sunflower seeds
1 cup (250 mL) coarsely chopped almonds, pecans or walnuts
1/2 cup (125 mL) cashews
3 tablespoons (45 mL) sesame seeds
1 tsp (5 mL) ground cinnamon
Large pinch of sea salt
½ tsp (2 mL) freshly ground nutmeg
¼ cup (50 mL) honey
¼ cup (50 mL) maple syrup
4 tbsp unsalted butter, melted
2 cups (500 mL) dried fruit including cranberries, blueberries, cherries, goji berries
Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper. Spread shredded coconut over entire surface in an even layer. Bake until lightly golden, about 5 to 7 minutes. Transfer to a wire rack to cool.
Decrease oven temperature to 300 F. Line two large rimmed baking sheets with parchment. Set aside. In a large bowl, toss together oats, flax seeds, sunflower seeds, almonds, sesame seeds, cinnamon, salt and nutmeg. Set aside.
In a small bowl, stir together honey, maple syrup and melted butter. Pour over oat mixture and using a large wooden spoon, stir well. Spread mixture onto prepared baking sheets, in an even layer. Bake, tossing occasionally, until golden, about 30 to 40 minutes. Transfer to a wire rack to cool. Break up granola; sprinkle with dried fruit and toasted coconut. Store in airtight container.