I've been hard pressed to find another granola recipe that we like as well as the Wholly Granola. Now that it is summer we are eating granola with yogurt and fruit at least two mornings a week. This was reason enough for me to try some new recipes, though B insists, "Just stick with the one we like!" So, I will. But this recipe, adapted from Jill Elmore (The Family Chef), will take a turn, too. Yum!
Healthy Granola Two
5 cups rolled oats
1/2 cup whole wheat flour
1/2 cup milled flaxseed
1/2 cup sesame seeds
2 cups slivered almonds
2 cups whole pecans
1/2 tsp. sea salt
3/4 cup coconut oil
3/4 cup honey
2 cups (total) dried fruit: cranberries, raisins, cherries (optional)
1. Preheat oven to 325.
2. In a large mixing bowl, stir together all of the dry ingredients.
3. Heat the honey and oil in a small saucepan over medium-low heat until the honey is warm and runny.
4. Stir the honey and oil mixture into the dry ingredients.
5. Pour the granola onto one or two stoneware bar pans. (Stones are best for granola; you don't have to stir so much and they rarely burn. If you don't have stones, use two large sheet trays covered with parchment.)
6. Bake for 35-45 minutes, stirring occasionally so the edges don't brown too much. Remove from oven, stir in dried fruit, and let cool before storing in an airtight container.