Mari's Secret Granola Recipe – the holy grail of spices & Nuts
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
I created this granola recipe as a gift just for our readers and when guests arrive in my home. I also make as a hostess gift, packing it in clear pantry jars with a ribbon and note. Everyone loves it! It truly is the best I’ve ever tried.
The combination of toasted nuts, fresh nutmeg, sweet coconut, and cardamom take this granola over the top for us.
Ingredients
5 cups large, quick oats
½ cup pecans, chopped
½ cup walnuts, chopped
½ cup Brazil nuts, chopped
1 cup chopped almonds
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup coconut oil
½ cup honey
1 teaspoon vanilla
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon sea salt
1 cups sweetened shredded coconut
1 ½ cups Medjool dates, chopped
Preparation
Preheat oven to 350°F. Line two 13-inch x 9-inch baking pans with parchment. Mix together oats, nuts, and seeds in large bowl.
In small bowl, whisk together coconut oil, honey, vanilla, cardamom, cinnamon, nutmeg, and salt; add to oat mixture and mix well. Spread onto prepared pans keep mixture squished together so it can crumble later. Bake, turning slightly occasionally, until mixture turns light golden brown, 25 to 30 minutes. Remove from oven, don’t stir granola and let cool in pan 20 minutes. Now break up granola and add coconut and dates, and toss. Makes 12 cups.
Note: Granola can be stored in airtight container for 2 weeks. Or in plastic freezer bag in freezer for up to a few months.
