Classic Granola
Yields: 8 cups
This classic granola is delicious sprinkled on top of a smoothie bowl, mixed into a bowl of yogurt and fruit, or simply as a snack on its own.
300g Anita’s Organic Old Fashioned Rolled Oats
228g Anita’s Organic Spelt Flakes, or more rolled oats
69g coconut chips
60g flaked almonds
42g chopped pecans
54g chopped hazelnuts
48g pumpkin seeds
60g chopped cashews
3g cinnamon
2g ground ginger
2g fresh grated nutmeg
1.5g salt
80g canola oil
150g maple syrup
6g vanilla
300g dried cranberries
Preheat oven to 300 degrees F and prepare 2-3 baking sheets with parchment paper.
In a large bowl combine rolled oats, spelt flakes, coconut chips, flaked almonds, chopped pecans, chopped hazelnuts, pumpkin seeds and cashews. Stirring with your hands or a large spatula to evenly mix together.
Sprinkle on cinnamon, ginger, nutmeg and salt.
In a medium bowl add canola oil, maple syrup and vanilla stirring until combined.
Pour the liquid mixture over the dry ingredients and once again either with your hands or a large spatula stir until evenly coated.
Portion out the granola evenly onto the prepared baking sheets, making sure to have everything in an even layer for consistent cooking.
Bake granola for 10 minutes, stir, and then return to oven. Follow this process until desired darkness is obtained. 15 minutes will usually offer a lighter granola while closer to 20 will be slightly darker and crunchier.
While the granola is baking, weigh out the cranberries and set aside.
Once removed from the oven sprinkle with cranberries while still warm then allow to cool.
Once the Granola has completely cooled, store in an airtight container.