This granola is based on a recipe from Macheneh Yehuda in Jerusalem. Once you have tasted this granola, you probably won’t make it any other way. Tastes great on its own as a snack, and of course, goes well with yogurt. This recipe can be gluten-free by using gluten-free oats.
Ingredients:
½ cup coconut oil
1 cup coconut sugar
1 cup date honey
1 tsp. ground cinnamon
Pinch of kosher salt
6 cups rolled oats
2 cups each of whole raw almonds and hazelnuts
1 cup large flake coconut
1 cup raw cashews
1 cup each of pumpkin seeds, sesame seeds and sunflower seeds
1 cup dried cranberries
1 cup dried currants
Directions:
Preheat oven to 325F. Line 2 large rimmed baking sheets with parchment paper. Combine oil, sugar, honey, cinnamon and salt in a saucepan over medium heat and stir until sugar dissolves.
In a large bowl, combined oats, almonds, hazelnuts, coconut, cashews, and pumpkin, sesame and sunflower seeds.
Pour sugar mixture on top and stir well. Spread on the two baking sheets and bake for 30 minutes. Flip mixture, add cranberries and currants and bake for another 20 minutes or longer until golden brown.
Science Fact of the Week:
This granola uses tons of natural ingredients to make a delicious granola with many flavours. The almonds in this granola have healthy fats, fibre, and protein, leading this to be a nutritious snack. Throw this on top of some yogurt for a delicious and nutritious breakfast.
The Science of Baking 