Ingredients
- 4 cups rolled oats
- 1 teaspoon salt
- 1 teaspoon cinnamon or a mix of cinnamon, nutmeg, cardamom
- ⅔ to 1 cup curly dock seeds
- 2 tablespoon sesame seeds (optional)
- ½ cup shredded raw coconut (optional)
- ½ cup sunflower oil or melted butter
- ¼ cup honey
- ¼ cup maple syrup
- Scant 1 tablespoon vanilla or 1-2 tsp almond extract
- Dried fruit in desired quantity (optional)
Preparation
Preheat oven to 350°F.
Combine all dry ingredients in a bowl. Combine all wet ingredients in a saucepan and heat on low to melt honey. Add wet ingredients to the bowl of dry ingredients and mix until the dry mixture is fully coated in wet mixture. This may take more mixing than you think, so be sure to be thorough.
Lightly oil a cookie sheet or jelly roll pan and spread the mixture out in a thin layer on the pan. Bake for 20-25 minutes, rotating the pan halfway through the cooking time and stirring the granola several times throughout so the edges of the mixture don’t burn. Watch carefully as the granola on the outsides of the pan can become burnt quickly.
Leave the granola out on the counter to cool. It will become crispy as it dries. Make sure to stir it a few times as it cools so it doesn’t stick to the tray.
This recipe makes a fairly loose, cereal-like granola, but if you prefer a granola with larger clusters you can press it together when wet and try to not break it up all the way while it is cooling.
Store your cool granola in an airtight container at room temperature. Granola stored correctly will last several months.
About this recipe
Note: We make a double batch of this recipe since we go through a lot of granola in our house. If making a double batch be sure to rotate the trays on different oven shelves halfway through cooking. All add-ins and spices in this recipe can be adjusted based on your preference, but the basic wet-to-dry ratios should remain the same.
