Our Favorite Granola
1 box rice crispies
12 cups of whole oats
1 T. cinnamon
1 c. raw sunflower seeds
1/2 c. raw pumpkin seeds (optional)
1/2 c. sesame seeds (optional)
1/2 t. salt
1 c. warm water
1 c. oil
1 c. honey or brown sugar
2 t. vanilla
2 c. unsweetened chipped coconut flakes (You can use regular sweetened coconut. We just prefer the unsweetened to avoid unnecessary sugar.)
Mix together in a large bowl: rice crispies, whole oats, cinnamon, sunflower seeds, pumpkin seeds, sesame seeds, and salt.
In a 4 c. liquid measuring cup measure water, oil, honey or brown sugar, and vanilla. Stir liquid until sugar is dissolved. (It helps to heat the liquids for two minutes in the microwave and then stir to dissolve sugar.)
Pour liquids into dry ingredients and mix well. Spread out into cake pans and put into 250 oven. I use four 9x13 cake pans.
|Ingredients mixed and ready to put in oven.|
Then I place two pans on each of my oven racks. Leave granola in the oven for two hours stirring every 30 minutes and rotating pans from top to bottom racks one time. After two hours sprinkle coconut flakes on top of granola, shut the oven off, and leave the granola sitting in closed oven overnight. This finishes the drying process of the granola and it lightly browns the coconut.
|Coconut added and ready to leave in oven overnight.|
Store granola in an air tight container. We use about 2/3 cup for a serving and add dry dates, cranberries, or raisins to the granola.