Ingredients
- 8 cups rolled oats
- 1/2 cup wheat germ
- 3/4 cup flax seed meal
- 3/4 cup shredded coconut
- 3/4 cup pumpkin seeds
- 3/4 cup cashews
- 3/4 cup raw sunflower seeds
- 1 cup chopped pecans (Don’t chop too finely)
- 1 cup sliced almonds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup canola oil
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 cup water
- 2 cups raisins or dried cranberries
Make it step by step
- Preheat the oven to 275 degrees F
- In a large bowl, mix together the oats, wheat germ, flax seed meal, coconut, pumpkin seeds, sunflower seeds, pecans, almonds, and cashews.
- In a separate sauce pan, bring to low simmer, the oil, honey, molasses, brown sugar, maple syrup, spices, vanilla and water.
- Slowly pour the wet ingredients over the dry, and mix until evenly blended. Spread in 2 9×13 greased cookies sheets.
- Bake for 1 hour in the preheated oven, stirring every 20 minutes, or until toasted. Beware of granola browning too much a the edges.
- Reduce heat to 200 degrees F for 30 minutes
- After 30 minutes, turn oven off and let sit for another 30-90 minutes
- Store in an airtight container and enjoy
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Maya Land, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.