It’s one of those foods that deliver impressive numbers in terms of fiber and iron, while nuts and seeds add heart-healthy unsaturated fats and protein. But you have to be a very savvy shopper to find the healthiest ones on the supermarket shelf. No sleuthing necessary with Anita’s recipe! It’s a super delicious, nutrient-packed product.
1 cup almonds
1 cup cashews
1 cup walnuts
1 cup pistachios
3/4 cup dried cranberries (or raisins)
3/4 cup seeds (sunflower or pumpkin)
1/2 cup maple syrup (or honey or a combo of both)
6 tablespoons virgin unrefined coconut oil
1 ½ teaspoon vanilla
1/2 teaspoon salt
5 cups old fashioned whole rolled oats (not quick-cooking)
Preheat oven to 325 F.
Line 2-3 baking trays with parchment paper.
Mix all the nuts, cranberries and seeds and wash them*
Working in 2-3 batches, grind them in a food processor until they are reduced to tiny bits the size of the oats (make sure they don’t turn into a paste).
Take them out in a big mixing bowl and add the rest of the ingredients.
Working with your hands, mix well and toss to coat.
Spread the mixture in a thin layer on the baking trays.
Bake for approx 25 min (one tray at a time) until lightly toasted. May have to do 2-3 min more but make sure it doesn’t get burnt.
Stir once halfway through.
Cool and store.
Notes from Anita:
All nuts should be raw and organic.
Use whatever nuts you have as long as the total is 4 cups.
*To be super safe, I wash the nut/cranberry/seed mixture before baking. (Lois has never done this but these days, better to be super safe.)
To make smaller batches, make half or one third the recipe.
Granola can be used with yogurt and sliced bananas as breakfast or sprinkled over fruit crumble and/or ice cream and drizzled with honey for dessert.
Check out more recipes at freshperspectives.org