4 Hour Granola
Happy belated Canada Day and early Independence Day! It’s a long weekend for 2/3 of North America, so what is everyone up to? Any barbeques planned? This past week has been a little chilly in SF, but most clear and sunny, so no complaints!
Now, maybe you read the byline of this recipe, and you’re wondering how exactly the process of making granola can be drawn out for 4 hours, and why anyone would embark on such a mission. Well, the granola itself takes 10 minutes to prepare, and then your house smells amazing as it bakes for 4 hours. Consider it the perfect weekend (non)activity…
This recipe is an adaptation of Maple Coconut Granola from Dishing up the Dirt. Andrea is so right–baking at a super low temperature makes the granola extra crunchy and phenomenally flavourful. I’ve omitted the raisins so it keeps its texture longer, and made a few nut and seed substitutions.
Get ready for the best granola you’ve ever had.
- 2¼ cups rolled oats
- ½ cup raw almonds, roughly chopped
- ¼ cup flax meal
- ⅓ cup pumpkin seeds
- ½ cup shredded coconut
- ½ tsp cinnamon
- ⅛ tsp salt
- 3 Tbsp maple syrup
- ¼ cup olive oil
- Preheat oven to 225F.
- In a large bowl, mix oats, almonds, flax meal, pumpkin seeds, coconut, cinnamon, and salt.
- Drizzle in olive oil and maple syrup, and work the mixture with your hands until evenly coated. Spread in a single layer on a rimmed baking sheet and bake for 4 hours, stirring once halfway through. Let sit until completely cool before storing.
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