The Best Granola Ever

I've always loved granola, especially the texture - a combination of crunchy and sweet with heaps of nuts and dried fruits. So I made my own, and it was so good that I want to share it with you... enjoy! We had ours with homemade almond milk, and it was (in Matt's words) "the best breakfast ever".

Ingredients


1 1/2 cups rolled oats
1/2 cup raw Brazil nuts (chopped)
1/2 cup sunflower seeds
1/2 raw whole almonds (chopped)
1 tsp ground cinnamon
pinch of salt
2 tbsp melted unrefined coconut oil
1/2 cup pure maple syrup
1/4 cup agave syrup (or brown rice syrup)
1 tbsp vanilla extract
1/4 cup dried cranberries
1/4 cup dried sour cherries
1/4 cup raisins

Preheat the oven to 150ºC and position a rack in the middle of the oven. Line a baking tray with baking paper.

Mix the oats, Brazil nuts, sunflower seeds, almonds, cinnamon and salt in a large bowl.

Heat the coconut oil in a small saucepan over low heat. Add the maple syrup, agave syrup, and vanilla and whisk just until blended and heated through. Drizzle the syrup mixture over the oat mixture and mix till the oats are completely coated. Spoon the granola mixture onto the baking sheet and spread out evenly.

Bake the granola for about 40 minutes, or until it is golden bown and clusters form. As the granola bakes, give it a gentle stir about every 15 minutes or so with a fork to make sure that it cooks evenly, but maing sure not to break up the clusters. Add the dried fruits and continue baking for another 10 minutes longer.

Set the granola aside to cool - it will become crunchier as it cools.

This recipe makes around 6 cups and can be stored in an airtight container for up to 2 weeks (if it lasts that long!)