Friday, January 18, 2013


warning: this granola is addictive. it should be consumed with great discipline, or you will need to make this large batch twice a week (which would not be good for your waistline). ;)

after many renditions, i have finally created the granola of my dreams. we, quite literally, eat this for dessert on occasion. i limit myself to having it a couple days a week, or i could end up polishing off all that oatty/coconutty/nutty goodness by myself.

a couple notes, for any of you who may have my past granola recipes:
1. don't use applesauce for the oil. the results are chewy, and i never really liked the way my original granola tasted.
2. do NOT use normal grocery store oil. go to the natural health food section and get a cold-pressed canola oil. or, better yet, find a trader joe's and buy their (very reasonably priced) cold-pressed canola oil. the taste is far superior...not to mention the health benefits.
3. unsweetened, shredded coconut is not hard to find these days. it should be in any bulk food area. this should be a staple in your kitchen.
4. the addition of a LOT more nuts is what makes this granola so good. leave them out at your own (taste) risk.

erin's granola

about 12 C regular rolled oats (whole oats, not quick or irish or steel cut), this is almost a full "quaker" sized container
3-4 C unsweetened, shredded coconut
2-3 C walnut pieces (i like the baking pieces because they are small)
8 oz raw sliced almonds, about 2 C
1 1/2 C pecan pieces 
2 C flaxseed meal
1/4 C cinnamon

mix all dry ingredients well in a large bowl. my huge thatsa bowl from tupperware works well.

1 1/2 cold-pressed canola oil
1 C honey
1/2 C maple syrup
1/4 C water (if i have an empty honey bottle or syrup bottle, i put this water in the bottle, shake, and add to wet ingredients)
2 T vanilla

whisk wet ingredients well. keep going until they emulsify...the texture changes a bit and nothing separates. add wet to dry and stir/smash until everything is mixed -- you don't want any dry spots.

divide granola on two large cookie sheets and bake at 300 for 15 minutes. stir, switch oven shelves (top to bottom), and cook 15 minutes more. stir and switch again. cook another 15 minutes. test and either cool or stir and cook 10-15 minutes more. i'm normally done at 45 minutes. don't stir after last baking, this is what creates the delicious chunks. allow to cool completely before placing in a container (or two). mine fits in two glass cookie jars.

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