Jones Family Table Granola
This granola is delcious with the perfect amount of salty and sweet. It's loaded with nuts and grains and easily made gluten free.
- 4 cups rolled oats gluten free if preferred
- 1 cup unsalted raw cashews halves
- 1 cup unsalted raw pecans halves
- 1 cup unsalted raw hazlenuts
- ½ cup pepitas or pumpkin seeds
- 1½ cups unsweetened coconut chips
- ½ cup cacao nibs
- ½ cup maple syrup
- ½ cup extra virgin olive oil
- ⅓ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1½-1¾ tsp fine sea salt to taste
- 2 cups golden raisins
Set the oven to 300°F. In a large bowl, mix together oats, nuts, pepitas, coconut chips, and cacao nibs. Set aside.
In a small saucpan over low heat, add maple syrup, extra virgin olive oil, brown sugar and vanilla. Mix until everything is smooth and brown sugar is melted. Do not let the mixture boil.
Pour the mixture evenly over the oats and nuts. Using a spatula, gently mix until all of the oats are covered.
Add in cinnamon and salt and taste to see if more salt is needed, keeping in mind the raisins will add some sweetness and tartness.
Using 2 jelly roll pans lined with parchment paper, divide and pour the mixture in an even layer between the pans. Place pans in the oven and bake for 30-32 minutes. Note: If you'd like granola that is in smaller pieces and doesn't have chunks throughout, gently mix the granola every 10 minutes while baking. If you'd like your granola to be chunkier with various sizes of pieces, let it cook and cool completely without mixing.
Once finished cooking, remove from the oven and let it cool completely. Once cool, pour into a large storage container or bag and add in golden raisins. Mix together and enjoy! If sealed properly, this granola will stay fresh for several months or it can also be sealed and stored in the freezer.