So good. And lasts up to ten days in an airtight container! Makes about 7 cups.
- 3 1/2 cups old-fashioned rolled oats (not instant or quick oats!)
- 1/2 cup walnut pieces
- 1/2 cup pecans, chopped
- 1/2 cup sliced almonds
- 1/4 cup unsalted pumpkin seeds
- 1/4 cup unsalted sunflower seeds
- 1 cup unsweetened coconut flakes (love the ones from Trader Joe’s)
- 1/2 cup + 1 tablespoon melted coconut oil
- 1/4 cup pure maple syrup
- 1 1/2 teaspoon Rubarama Jack’s Blend
- 1/2 cup packed dark brown sugar
- 1 1/2 teaspoon sea salt
- 1 cup dried blueberries
- 1 cup dried cherries, chopped
Preheat oven to 325 degrees.
Line two large baking sheets with parchment paper and set aside. In a large bowl, toss the oats, all nuts, all seeds, and the coconut flakes. In a small bowl, thoroughly combine all other ingredients except the dried fruit, and then add to the large bowl, stirring well to combine.
Spread half of the mixture onto one baking sheet and the other half on the other baking sheet. Bake 20-25 minutes, stirring every 5 minutes to avoid burning the nuts and coconut. If that starts to happen, remove immediately. Remove pans from oven and carefully slide the parchment off of the pans. Otherwise they will keep cooking and get a wee bit too done. Take my word for it on this step! It is amazing how much more it cooks up just being on the hot pan so it is crucial to get it off the heat. Let cool completely.
Eat so often that people start calling you an earthy crunchy granola person and you wave your hands in the air like you just don’t care because you are too busy eating this deliciousness.
What we used: Jack's Blend, 365 Organic Oats, TJ's Flake Coconut, Unbleached Parchment Paper.