Whole Grain Granola
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Dry Ingredients:
9 Cups Gluten Free Oats
1 Cup Squash Seeds
1 Cup Flax Seed
1/2 Cup Whole Grain Sesame Seeds
2 Cups Shredded Coconut, unsweetened
1 Cup Almonds, slivered or crushed
Wet Ingredients:
3/4 Cup Orange or Apple Juice
1/4 Cup Oil. olive or coconut
1/4 Cup Maple Syrup
2 teaspoons Ground Cinnamon
1/4 teaspoon Ground Clove
1 pinch Salt
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Heat Oven To 325 Degrees
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Place oats into a large bowl.
Measure remaining dry ingredients.
Place all dry ingredients into mixing bowl.
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Toss dry ingredients together by hand.
Mix well.
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Place all wet ingredients into a small bowl.
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Mix wet ingredients together.
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Pour wet ingredients over dry ingredients.
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Mix all ingredients together by hand.
Mix well.
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Divide ingredients equally onto 2 half-size sheet pans.
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Place sheet pans into the oven.
Put one pan on a rack in the bottom 1/3 of the oven and the other pan on rack in the top 1/3 of the oven.
Bake for 30 minutes.
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After 30 minutes, remove both pans from the oven.
Working quickly, mix the granola on each pan.
The outside ingredients, which are begining to brown are mixed into the middle.
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Smooth ingredients evenly and place pans back into the oven.
Cook for 15 more minutes and remove the pans.
Repeat the process:
Mix granola, smooth in the pan and place back into the oven.
Cook another 15 minutes and granola should be finished.
You will have cooked the granola for a total of 60 minutes and have mixed two times.
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Note: Some ovens do not cook evenly and you may want to change the granola on the top rack to the bottom rack after each time you mix.
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Let granola cool-off on the trays.
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When cool, place granola into storage containers and keep in a dry spot.
I just keep them in my pantry until needed.
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Yields 25 1/2 Cup Servings
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