Everybody loves an all natural Crunchy Granola recipe–so dig right into this one and start making your own. You won’t believe how easy it is!
You might also be interested in our granola bar recipe which makes a perfect on-the-go breakfast or snack.
This recipe for Crunchy Granola makes about 15 cups and stores in an airtight container for several weeks. Add it to fruit cobbler, as a topping for pie (if you omit the dried fruit) or have it like a bowl of cereal. By the way, this recipe can be altered any way you like by exchanging or omitting any of the ingredients–just be careful to reduce the honey if you omit anything.
- 7 cups rolled oats (uncooked!)
- 1 cup shredded, unsweetened coconut
- 1 cup almonds, slivered
- 1 cup coarsely chopped nuts (pecans, walnuts, etc)
- 1 cup sunflower seeds
- 5 cups dried fruit (craisins, raisins, apricots, prunes, dates, etc)
- 1/2 cup olive oil or melted coconut oil
- 1/2 teaspoon sea salt
- 1 cup raw unfiltered honey (or plain)
- 1/4 cup molasses (blackstrap is best)
- 1 Tablespoon pure vanilla (not imitation)
Preheat oven or electric roaster to 250 F. Spray 2 baking sheets or the roaster liner with cooking spray. In a very large bowl stir together the rolled oats, coconut, almonds and other nuts, and sunflower seeds. In a smaller bowl combine the olive oil (or melted coconut oil), sea salt, honey, molasses, and vanilla, stirring vigorously. Immediately pour the liquid mixture over the dry mixture and stir well to evenly distribute everything. Bake for around 90 minutes, stirring every 15 minutes to evenly brown the ingredients. Allow to cool on baking sheets or in roaster pan for about 30 minutes and then add the dried fruit. Stir well and cool completely. Store in an airtight container for several weeks or in the freezer for about 6 months.