Packed with nutritious ingredients like almonds, pumpkin seeds, flax seed meal, and coconut oil, this reloaded granola application should be a pantry staple. Stored in an airtight container, it can keep for over a month, but it won't last that long...The best way to get in your granola is, of course, on ice cream...and yes, I sometimes have ice cream for breakfast....don’t you judge me.This recipe first appeared on Season 2 of Good Eats: Reloaded.
ACTIVE TIME: 20 minutes
TOTAL TIME: 3 hours 5 minutes
Yield: 12 servings
- 2 3/4 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 3/4 cup pecan halves, roughly chopped
- 6 tablespoons light brown sugar
- 6 tablespoons pumpkin seeds
- 9 tablespoons unsweetened shredded coconut
- 2 tablespoons flaxseed meal
- 1/4 cup dark maple syrup
- 2 tablespoons coconut oil, melted
- 2 tablespoons grapeseed oil
- 1/2 teaspoon kosher salt
- 6 tablespoons dried cranberries, or other dried fruit (optional)
- 5 tablespoons dried blueberries, or other dried fruit (optional)
Crank the oven to 250°F and place a rack in the middle position.
Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil, and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.
Transfer to a half-sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.
Before storing in airtight containment, add the cranberries and blueberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.
Serve on ice cream for breakfast...it’s the only way.