The Granola Recipe

Emily’s Baked Granola
Modified from The Kripalu Cookbook

6 cups rolled oats
1 ½ cups pumpkin seeds
1 cup flax seeds
1 ½ sunflower seeds
1 cup sesame seeds
1 cup pecans, chopped
1 cup walnuts, chopped
2 cups blanched almonds, chopped or in slivers
2 cups shredded coconut

½ cup barley malt
¼ cup honey
1/3 cup canola oil
1 ¼ cup maple syrup
2 tablespoon pure vanilla extract
A little cinnamon
A little salt

Chopped dates
Raisins or currents

Preheat oven to 375 degrees F. In a large bowl, combine all the dry ingredients. In a separate bowl combine all the wet ingredients. Add the wet mixture to the dry and combine well.

Spread the mixture into a large baking sheet with tall sides and bake for up to 50 mins. Check the mixture every 20 mins and rotate the mixture in the pan so the bottom doesn’t over brown. When mixture is lightly browned, remove from oven. Let cool for 30 mins. Granola will harden and darken as it cools.

Mix in the raisins and dates and serve immediately or store in airtight, sealable container after it’s cooled completely.