I’ve been very busy in the kitchen recently. Maybe it’s because of the recent onset of ridiculously cold weather, but it’s more likely been inspired by too much time spent on Pinterest.
This particular recipe, however, was inspired by a gift I received a number of months ago. As a thank you, someone brought me a jar of homemade granola. It was so delicious that I went through it in a few weeks, and spent another few searching the web for a recipe that sounded equally as appealing. When I couldn’t find one that worked for me, I decided to create my own.
You can use it as is below, or tweak it to suit your taste buds. I love pecans, but I work in a nut-free environment, so I’ve made it both ways and have included nutritional information for the recipe with and without pecans.
This past summer, I bought a case of mason jars when I made jam (after receiving some amazing rhubarb from my local CSA), and had a few left over that I decided to use to package the extra granola for friends and family.
Enjoy and let me know if you have any granola recipes of your own!
All Natural Granola
1 ½ cups spelt flakes
1 ½ cups rolled oats
½ cup flax seed
¾ cup toasted coconut
½ cup sunflower seeds
½ cup pumpkin seeds
¾ cup pecans (optional)
½ to ¾ tsp salt
¼ cup brown sugar
3 tbsp grapeseed oil
2 tbsp maple syrup
Preheat oven to 325. Mix all dry ingredients together, then add sugar and mix evenly to remove all chunks, then add oil and maple syrup, stir to coat. Transfer to cookie sheet lined with parchment and sprayed with PAM, cover pan evenly with mixture and bake for 15 minutes. Remove from oven, stir lightly, cover pan evenly again and return to oven for an additional 10-12 minutes. Be sure to watch to make sure that it doesn’t burn.
Remove from oven, let cool completely, and then break up with spatula to create desired chunkiness. Let cool completely before packing in an airtight container.
With Pecans: Without Pecans: