12 cups of rolled oats
½ cup of chopped walnuts
½ cup of raw sunflower seeds
½ cup of raw pumpkin seeds
½ cup of dried cherries(oil free), or ½ cup of dried blueberries(oil free)
½ cup of dried cranberries(oil free)
1 cup of raisins
4 tbsp of sesame paste
5 Medjool dates or 8 smaller size dates, e.g. Deglet noor
Small stick of cinnamon or ½ tsp of cinnamon powder
½ tsp of vanilla
½ cup of coconut flakes(optional)
In a small blender place ½- ¾ cup of water, 5 Medjool dates, 4 tbsp of sesame paste, cinnamon and vanilla and blend until smooth. The goal is to achieve a blend with a thick syrupy consistency that is still pourable.
In a large mixing bowl, place 12 cups of rolled oats, ½ cup of raw sunflower seeds and ½ cup of raw pumpkin seeds. Slowly pour the above blend over the oats, mixing thoroughly as you pour.
You will need 2 fairly large glass baking dishes. Place parchment paper at the bottom of these dishes and spread the mixture into the baking dishes. Place in oven at 250 degrees for about 35-40 minutes. For a crisper granola, may set the oven at 275 and bake for 45 minutes. Not essential but helpful to stir the granola mixture at about the halfway point.
While the above is baking, in a small mixing bowl, add the ½ cup each of walnuts, cherries, and cranberries, and 1 cup of raisins. Add ½ cup of coconut flakes, if desired.
Remove granola mixture from oven and let sit for about 15 minutes. Place, the granola mixture in the large mixing bowl. Add the above ingredients from the smaller mixing bowl. Mix well.
Enjoy with your favorite nut or grain milk. For storing the leftover granola, wait till all the contents have returned to room temperature.Leave a reply