Homemade Golden Granola
- Yield 6
- Prep 15 minutes
- Cook 45 minutes
Homemade Golden Granola is a breakfast recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2/3 cup maple syrup
- 1/3 cup coconut oil
- 1 1/2 tablespoons ground turmeric
- 1 tablespoon ground ginger
- 1 teaspoon each: fine sea salt, ground cinnamon, vanilla extract
- 1/2 teaspoon freshly-ground black pepper
- 3 cups old-fashioned (rolled) oats
- 1 cup sliced or slivered almonds
- 2/3 cup unsweetened coconut flakes
- 1/2 cup chopped pecans
- 1/2 cup sunflower seeds
- 1/2 cup chopped dried apricots or golden raisins (or a mix of the two)
Method
Prep the oven and baking sheet. Warm oven to 300°F (150°C). Line a half sheet pan (18 x 13 inches) with parchment paper and keep nearby.
Warm the wet ingredients. Mix the maple syrup, coconut oil, sea salt, turmeric, ginger, cinnamon, vanilla extract and black pepper in a small saucepan. Warm the mixture for 4-5 minutes over a medium burner until the coconut oil has melted and the mixture is warm (but not quite simmering), whisking until evenly combined. Lift from heat.
Tip in the dry ingredients. In a large mixing bowl, add the oats, almonds, coconut flakes, pecans and sunflower seeds. Spoon the maple syrup mixture over the dry ingredients. Gently toss until evenly combined.
Roast Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Roast for 25 minutes, then without stirring, remove the pan and rotate it 180° (so that it will cook evenly from front to back). Roast for 15-20 more minutes until the granola is lightly golden on top. Move the pan to a wire baking rack and let it cool completely.
Plate Take your hands to break the granola up into your desired size of chunks. Tip in the dried fruit and toss to combine. Plate and enjoy! Leftover granola can be stored in an airtight container for up to 2 weeks.
