I recently adjusted my Cherry Almond Granola recipe with ingredients that I had, readily on hand. I had both dried unsulphered mango and dried apricots as well as raw macadamia nuts. I added ginger to this, to warm it up a bit (it is still cold, after all).
Makes 12 to 16 servings
- 2 c old-fashioned oatmeal
- 1 c sliced almonds
- 1 c shredded or flaked coconut, unsweetened and loosely packed
- 1 c macadamia nuts
- 2/3 c brown rice syrup
- 1/4 c dark molasses
- 4 T coconut oil
- 1 1/2 t pure vanilla extract
- 1/2 c ground flax seed
- 1/4 c almond flour
- 2 t cinnamon
- 2 t ginger
- 1 t kosher/sea salt
- 1 1/2 c dried apricots, chopped
- 2/3 c dried mango, chopped
- Preheat your oven to 350°F. Line a 9 x 13 cookie sheet (with edges–really a jelly roll pan) with parchment paper.
- Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.
- About 5 minutes into the toasting, add the macadamia to another shallow pan and place into the oven (hint: time this along with stirring the oatmeal mixture, but it’s ok if you toast separately after you finish toasting the oatmeal mixture).
- While the oatmeal, almonds, and coconut toast in the oven, put the rice syrup, molasses, coconut oil, and vanilla in a small saucepan and heat very slowly on low or medium-low (you do not want this to get hot, you are just trying to loosen up the rice syrup and coconut oil so the mixture stirs easily into the oatmeal mixture, later).
- Transfer the oatmeal mixture to a large mixing bowl and stir in the flax seed, cinnamon, ginger, and salt. Reduce the oven temperature to 325°F.
- Roughly chop the macadamia nuts and add them to the mixing bowl.
- While the dry mixture is still warm, whisk together and then stir in the syrup/molasses/coconut oil mixture and vanilla until the dry mixture is well coated. Add the dried fruit.
- Pour the mixture into your prepared baking dish (use the jelly roll pan and parchment from the oatmeal mixture roasting) and spread into a single, unpacked layer across the entire pan.
- Bake for 25 to 30 minutes, until light golden brown.
- Cool completely before breaking into pieces and storing. You can store these in an airtight container at room temperature up to two weeks, but it also freeze well in a plastic freezer bag with little to no air in it.