Adapted from AllRecipes
- 3 cups rolled oats
- 1 cup blanched slivered almonds
- ¼ cup wheat germ (I subbed with ground flax seed)
- 1 (14 ounce) package flaked coconut (optional)
- ⅓ cup unsalted sunflower seeds
- 6 tablespoons pure maple syrup
- 6 tablespoons packed dark brown sugar
- ¼ cup vegetable oil
- ½ teaspoon salt
- 1 cup raisins (I prefer cranberries)
- Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
- In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, 2 tablespoons warm water, and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
- Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
I first got the idea to make my own back in grad school — partly to be healthier, and partly for hiking! Now Jesse likes a little bit of granola in yogurt (my thing for breakfast), so why not recreate this? I used to make it for friends as a homemade care package. Good stuff — although I don’t have a cookie sheet so a lot of stirring is going to take place in the baking pan. Next time I’ll add dried cranberries and different nuts/seeds! EDIT: cooked for another 30 minutes, stir, 30 minutes, stir, to ensure baked through and nice and loose.