If you are a lover of the chunky nut and seed filled granola like I am well then my dears you are gonna love this recipe!
I started off in the kitchen to create a whole other granola recipe but found that I didn't quite have the ingredients required so this was a culmination of grabbing what was available at the time and boy did it work out!
Lucky for me I always have a pretty good stock of raw nuts, seeds, and superfoods on hand!
Although I typically like to stay away from the grains myself, my family prefers the oat version of granola so this batch was for them but I had to sneak in a bit for myself too since it was soooo yummy!!!!
I like to generously cover my small bowl of granola with fresh homemade almond milk and some fresh fruit for a mid-day snack or even a meal sometimes. I also like to keep a bag of dry granola in my purse or car for a snack on the go. My favorite way to use this granola is to top off a homemade acai bowl for breakfast!
I hope you all love this recipe as much as I do and would love to hear any variations you make on it. I thought making a chocolate version with raw cacao would be kinda yummy too.
The best chunky gluten free granola ever!
- 8 cups gluten free organic rolled oats
- 1 cup raw unsalted sunflower seeds
- 1/2 cup raw hemp seeds
- 1 cup whole flax seeds
- 1 1/2 cups chopped raw almonds
- 1 1/2 cups chopped raw pecans
- 1 cup shredded coconut
- 1/2 cup raw sesame seeds
- 1 cup dried fruit of choice (optional)
- 1/2 cup ghee or grass fed butter
- 1/2 cup raw virgin coconut oil
- 3/4 cup maple syrup
- 1/4 cup raw honey
- 1/4 cup raw coconut nectar
- 1 Tbsp cinnamon
- 1 Tbsp vanilla
- pinch of sea salt
Preheat oven to 300 degrees F. line 2 large baking sheets with parchment paper.
Mix all dry ingredients except dried fruit together in a large bowl and set aside.
In a small pan heat wet ingredients until just boiling and then remove from heat.
Slowly incorporate the wet ingredients into the bowl with dry ingredients making sure to mix well so wet ingredients thoroughly coat the dry.
Split the amount on each baking sheet and firmly press mixture down on baking sheets with the bottom of a glass or back of spatula.
Place baking sheets in middle racks of oven and bake until golden brown. Mine usually take around an hour. Once the whole sheet is a light golden brown but not burnt, remove from oven sprinkle dried fruit over the top and set on counter to cool.
Once cooled you can begin to break pieces off in large chunks and put into large containers.
Store granola sealed in a glass jar or container in dark cabinet or in the refrigerator. Recipe makes almost 2 gallon jars worth. I like to keep 1 jar in fridge for use and the other in freezer for later.
As always....In good health and happiness,
Brandy Augustine PhD