If you’re looking for a healthy and delicious way to start your day, look no further! This full-of-goodness granola is really easy to make and I love that it keeps me energized and satisfied until my next meal. Makes a great pick-me-up snack too! :D
Slightly adapted from the Maple Granola recipe in the King Arthur Flour Whole Grain Bakingcookbook.
7 cups old-fashioned rolled oats
1 cup unsweetened coconut
1 cup untoasted wheat germ
1 cup sliced almonds
1 cup walnuts, broken up
1 cup raw sunflower seeds
½ teaspoon salt
1 cup honey
¾ cup vegetable oil
1 tablespoon vanilla extract
1 cup golden raisins
1 cup dried cranberries
1 cup chopped dried apricots
Note: This recipe makes a HUGE batch – since even my largest bowl is not big enough to accommodate all the dry ingredients (without making a mess when I mix everything together), I halve the recipe and go through the preparation steps twice.
Adjust oven racks – one to the upper-middle position and the other to the lower-middle position. Preheat oven to 250°F. For the full recipe, line 2 large baking sheets (half sheet pans) with parchment and set aside until needed. Combine half of the oats, coconut, wheat germ, nuts, seeds and salt in a large bowl. In a separate bowl, whisk together half of the honey, oil and vanilla. Pour honey mixture over the dry mixture, stirring and tossing till everything is well-combined.
Spread granola in one of the baking sheets, and repeat the prep steps with the other half of the ingredients and spread in the second baking sheet. Bake for 1½ to 2 hours, stirring the mixture after 1 hour and again, 20 to 30 minutes after that (switch the pans from top to bottom, bottom to top each time you stir). Once granola is medium golden brown, remove the pans from the oven and let cool completely. Transfer granola to a large bowl and mix in the dried fruit. Store in an airtight container at room temperature.