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Fall Granola Recipe

It’s hard not to feel lucky when you sit down to a bowl of fresh, homemade granola for breakfast. Especially when it’s served with almond milk or organic yoghurt and topped with seasonal fruit. Our friends at Nest shared with us this amazing vegan recipe via eatingfromthegroundup.com.  We hope you like it as much as we do.

Granola
makes 3½ pounds (about 16 cups)

10 cups (2 pounds) old-fashioned rolled oats

¾ cup (3.75 ounces) sesame seeds

½ cup (2.5 ounces) sunflower seeds

2 cups (6 ounces) raw sliced almonds

1 cup (2.5 ounces) shredded unsweetened coconut

1/2 teaspoon kosher salt

1½ tablespoons ground cinnamon

¾ cup canola or other neutral oil (olive also works well)

1 cup maple syrup

1½ tablespoons vanilla extract

1½ teaspoons almond extract

Optional: ¼ cup Lyle’s Golden Syrup, dried fruit

1. Preheat the oven to 250°F. Position both racks in the upper two-thirds of the oven.

2. Combine the oats, sesame seeds, sunflower seeds, almonds, coconut, salt, and cinnamon in your largest bowl. Stir until the contents are uniformly mixed. In a 4-cup liquid measuring cup, whisk together the oil, maple syrup, vanilla, almond extract, and golden syrup, if using, to make a uniform syrup. Pour this mixture into the bowl. Stir until everything is coated and there are no hidden pockets of syrup or dry ingredients in your bowl.

3. Line two 18 × 13-inch jelly-roll pans with parchment paper. Spread the granola in an even layer on each pan. Put them in the oven and set your timer for 30 minutes. Clean up the kitchen. Then shuffle the granola and switch the trays and rotate them. Go do something else for another 30 minutes. Then shuffle, switch, and rotate again. Set the timer for the last 30 minutes. Now do something really lovely for yourself. After all, you’ve just made your own granola!

4. At the end of the full 90 minutes of baking, turn off the oven, but you can leave the granola there for up to 6 hours. It will harden and crisp up as the oven cools. If you like raisins or other dried fruit in your granola, sprinkle them over the top granola just before eating.

Storage:
room temperature •
covered container, 3 weeks
freezer • freezer-safe container or bag, 6 months (thaw at room temperature)

*We think homemade granola happens to look great stored in a mason jar. Once the holidays arrive we might just bake a big batch give it away as delicious, homemade gifts!

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