The Chef at Shambhala Mountain Centre in Colorado posted “the best recipe for granola ever!” on their blog and said that we could share it with students everywhere! (It’s also good mixed in with topping for apple crisp, or sprinkled on porridge, fruit salad or yoghurt)
- 1/3 cup + 1 Tbs. oil, vegetable or canola
- 2 Tbs. water
- 1 tsp. ground cinnamon
- 4 Tbs. molasses
- 4 Tbs. maple syrup (Or you can just use 1/2 cup of maple syrup and omit the molasses)
- 4 cups old-fashioned oats
- 1 cup wheat germ
- 4 Tbs. brown sugar
- 1/2 tsp. salt
- 4 Tbs. ground flaxseed
- 2/3 cup coconut
- 2/3 cup pumpkin seeds (sunflower seeds can be substituted)
- 2/3 cup almonds (chopped or whole)
Adjust oven racks to middle positions. Preheat to 275 degrees. Coat two metal cookie sheets with cooking spray or oil and set aside.
Bring oil, syrup, molasses, cinnamon, water to a simmer in a saucepan over low heat.
Mix oats through almonds in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.
Pour mixture onto two prepared cookie sheets. Working a handful at a time, squeeze granola to form small clumps.
Bake for 30 minutes. Stir and continue to bake until golden brown, about 15 minutes longer.
Let cool. Granola can be stored in an airtight container for up to two weeks. Enjoy! Makes (roughly) 2 quarts.