HOMADE GRANOLA CEREAL

Difficulty: Easy

Prep time: Less than 20 minutes

Bake time: 75 minutes

Makes 3 pounds

Special tools needed: Parchment paper, large baking sheet

GLUTTEN-FREE (IF GLUTTEN-FREE OATS ARE USED) 

VEGETARIAN DAIRY-FREE (IF COCONUT OIL IS USED IN PLACE OF BUTTER) FREEZER FRIENDLY

- 3 cups rolled oats

- 3 cups raw mixed chopped nuts ( my favorite combo is 1 cups almonds, 1 cups cashews, and an extra handful of pecans or walnuts for good measure)

- 1 cup raw sunflower or pumpkin seeds (I usually do half and half)

- 1 cup unsweetened shredded coconut

- 2 teaspoons ground cinnamon

- 1 1/2 teaspoons ground ginger

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon salt

- 6 tablespoons butter (1/4 stick) or coconut oil

- 1/2 cup honey

- 2 teaspoons pure vanilla extract or store-bought vanilla extract

1. Preheat the oven to 250 degrees Fahrenheit. Line a 13 x 18-inch rimmed baking sheet with parchment paper and set aside

2. In a large bowl, mix together the oats, nuts, seeds, shredded coconuts, spices, and salt until well combined

3. In a small pot over low heat, combine the butter and honey. Simmer until the butter is completely melted and then add the vanilla extract

4. Pour the wet ingredients over the dry ingredients and mix together thoroughly

5. Using a rubber spatula, spread the granola mixture onto the baking sheet so it's evenly distributed and bake for 75 minutes

6. Let the baked granola cool completely before crumbling it into cereal. Serve with milk or yogurt or store in airtight container at room temperature for up 2 weeks

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 days of real food, 2014