Drytown Gulch Granola
inspired by Kiss My Spatula’s recipe
Ingredients*
- 8 cups rolled oats
- 1 cup chopped hazelnuts
- 1 cup sunflower seeds
- 2 cups shredded coconut
- 6 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2/3 cup canola oil
- 2/3 cup good honey
- 2/3 cup apple juice or apple cider
- 2 cups dried cranberries
Directions
Heat oven to 350º. In a large mixing bowl, stir together the oats, hazelnuts, sunflower seeds, brown sugar, cinnamon, nutmeg and salt. Whisk the oil, honey, and apple juice together in separate bowl.
Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Spread half of the mixture onto a large baking sheet lined with parchment paper. Bake, stirring every 10 minutes with a spatula, until the mixture turns a nice, even golden brown, around 25-35 minutes, depending on oven and desired crunchiness. Repeat with remaining mixture.
Remove granola from the oven and allow to cool completely. Add cranberries. Store cooled granola in an airtight container.
*Since we eat granola every morning, I like to make a lot at once. This recipe can easily be cut in half if you’re trying it for the first time or want a smaller amount on hand. You could also leave out the coconut or subsitute different nuts or dried fruit.
California 49 