My new favorite! I know I keep saying that about each granola batch I make, so this is, I guess, my current favorite.
Full of delicious goodies like pumpkin seeds, dried cranberries, almonds, and so good! It is not oily and nicely crunchy. Be advised that this recipe makes a HUGE batch of granola, so it is perfect to share or to eat every single day for six weeks (guilty). This recipe uses butter, not oil, but the recipe notes that you can substitute oil if it is more to your liking.
I wouldn’t change a thing!
Yield: A boatload! About 12 cups
6 cups old-fashioned oats
1 cup raw sunflower seeds
1 cup raw pumpkin seeds (pepitas)
1 cup unsweetened coconut flakes
1 cup whole raw almonds
1/2 tsp. salt
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup pure maple syrup
1/2 cup shelled unsalted pistachios
1 cup dried cranberries
1. Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, mix oats, seeds, coconut, and almonds and salt together until thoroughly combined.
3. In a saucepan set over medium heat, melt butter with brown sugar and maple syrup, stirring to combine. Pour over oat mixture, and mix thoroughly.
4. Divide oat mixture evenly between the prepared baking sheets.
5. Toast in preheated oven for 20-30 minutes, rotating the pans halfway through. Remove from oven and let cool. A
6. Add cranberries and pistachios and transfer to an airtight container.
Source: In Praise of Leftovers