MARGARET'S GRANOLA

When my friend Margaret gave me this recipe she said "Granola is a bit of an improv every time, you can adapt this to use other nuts, seeds, fruit, or a pinch of cinnamon etc. but here’s the basic recipe"

I really like this granola because the sweetness level is just right,and because it has a higher ratio of nuts than anything you'll find in a store.

It's addictive dry or with milk in a bowl.

1/2 cup coconut oil (this is solid at room temp, so melt it)
1/2 cup maple syrup
1 teaspoon vanilla extract

3 cups rolled oats
1 1/2 - 2 cups nuts (I usual use 100% pecans or sliced almonds, but feel free to use walnuts or any mixture)
1/4 cup or so pumpkin seeds (or sunflower seeds or a mixture)
1/4 cup or so flax seeds

Pinch salt

1 cup coconut (I like unsweetened flaked)
1/4 cup chopped dried cranberries (or raisins)

Mix the melted coconut oil, maple syrup and vanilla in a big bowl, then add the oats, nuts and seeds and mix well until the liquid evenly coats the dry ingredients.

Spread mixture onto two large cookie sheets or baking pans covered with parchment paper, sprinkle on a pinch of salt*, and bake at 325 degrees for 20 - 25 mins, stirring a few times, till light golden brown - but be careful it can burn quickly, especially at the edges of the pan.

I like mine toasty - if you don't, use one pan, stir often, and your granola won't get as dark.

When lightly golden, remove from oven and stir in the coconut and bake for another 5 mins or so until the coconut has some color, but keep your eye on it, the coconut can burn quickly.

Remove from the oven and mix in the dried cranberries, and let cool completely in the pan (it will continue to brown for a while).

Store in an airtight container.

If you send me a photo of the finished product I'll try to post it on a future radio playlist.

*I like to use sea salt, but if you don't like the idea of salty bites, you might use table salt added to the dry ingredients