Mrs. Puopolo's Granola

We're out at a party tonight so there won't be a big meal for dinner. Instead, I've decided to post my breakfast - an indulgent bowl of Liberte's Mediterreane yoghurt topped with homemade granola. I got the recipe from my friend's mother, but don't know the original source of it. The best thing about it is that it's totally flexible to your own tastes. You can change up the nuts and dried fruit, add in hemp and raw cacao (after the cooking is done)... whatever you like. This time I forgot to buy coconut so I made the maple syrup/honey mixture with coconut oil instead.


Mrs Puopolo's Granola

Recipe By: Christine Puopolo
Serving Size: 24
Yield: 12 cups

Summary:

This is one of those recipes that is more of a guideline than anything. Make sure that you have about 6 cups of oats/kamut and the rest is optional/included to your own taste.

Ingredients:

4-5 cups large flake oats
1-2 cups kamut flakes
1 cup toasted almond slices , chopped
1/2 cup wheat germ
1/2 cup dried unsweetened coconut
1/2 cup or more sunflower seeds shelled
1/2 cup pumpkin seeds (pepitas) (the shell-free variety)
1 teaspoon cinnamon
1/3 cup canola oil
1/3 cup maple syrup
1/3 cup honey
1 cup dried fruit chopped if large
1/2 cup flax

Directions:

1. Combine the oats through the cinnamon in a large bowl.

2. In a saucepan, combine oil, maple syrup and honey. Stir on medium heat until the honey dissolves.

3. In a large roasting pan lined with parchment, drizzle the hot liquid over the oat mixture and toss. Pack the mixture down tightly.

4. Cook at 350F until golden, approximately 45 minutes.

5. Remove from oven and add dried fruit. Let cool.

6. Break into chunks.

7. Add flax. (Note: do not add flax until the granola is cool.)