One of the best things about making your own granola is it’s like a blank canvas. I start with rolled oats and then think about the other flavors I’d like to add to make a complete perfect picture. I am calling this recipe, Granola 2020 because without going to the store as often, I’m relying on and using what we have on hand. In going through my cupboards and freezer (for the nuts), I found some of the key ingredients to make this granola. Enjoy!
5 Cups old fashioned oats
3/4 Cup Pumpkin seeds
1 Cup slivered almonds
1 Cup dates, seeded and chopped
½ Cup unsweetened shredded coconut
3 Tbsp Almond flour
2 Tbsp Wheat Germ
1 tsp Cinnamon
½ Cup coconut oil
6 Tbsp Just Jan’s Tangerine Marmalade
2 Tbsp honey
Preheat oven to 325 degrees.
In a large mixing bowl, add the first 8 ingredients stirring to combine.
In a small saucepan stir the coconut oil, marmalade and honey and heat on medium until the ingredients come together. Pour the mixture into the dry ingredients and make sure everything is coated with the honey mixture.
On 2 rimmed baking sheet, spread the mixture out in an even layer. If you like having bigger chunks for snacking, press the mixture down with a spatula and some will hold together. Bake for 15 minutes then swap the pans position in the oven and bake another 15 mins. or until golden brown. Let cool on the trays and be sure to cool completely before storing in a airtight container. This will last weeks unless you’re like me and continue to eat it throughout the day!
It’s great sprinkled over yogurt, with milk and berries, and over ice cream. YUM!