Granola

I have an almond allergy, so this granola is prefect for me. This large batch recipe allows you to tailor it to your preferences. It’s also simple to cut the recipe in halves. Whether you’re swapping seeds for oats or choosing your favorite mix-ins, this granola is a versatile and delicious option for breakfast or snacks. Plus, it stores well, so you’ll have plenty to enjoy for weeks! Watch the full video to see how easy it is to make your own granola at home!
Dry ingredients:
14 cups oats
1 cup raw pumpkin seeds
(note: can substitute sunflower seeds or another cup of oats for the seeds)
2 cups coconut flakes
2 cups sliced or slivered almonds (note: can substitute with your favorite kind of nut)
1 1/2 teaspoons salt
2 1/2 cups brown sugar
Wet ingredients:
1 cup honey
3 Tablespoons almond extract
1/2 cup oil
2/3 cups water
In a large bowl, mix dry ingredients. In a separate bowl, mix wet ingredients. Stir wet mixture into dry mixture. Spread on cookie sheets. Bake at 225 degrees for 1 hour and 15 minutes, stirring every 20 minutes or so. Bake at 250 degrees for an additional 10 minutes.
Cool thoroughly. Add any desired mix-ins such as dried fruit. Store in a container with a lid. Makes 6-7 pounds of cereal
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