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Tried and True Granola

Teri-Ann Carty
This granola truly goes with everything and is ALWAYS in my home. Make it, store it, share it - ENJOY IT!
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Breakfast
Cuisine Canadian
Servings 12 cups

Equipment

  • oven

Ingredients
  

  • 3 cup gluten free oats
  • 1 cup raw almonds roughly chopped
  • ½ cup chopped raw pecans or raw walnuts
  • ½ cup raisins
  • ½ cup buckwheat groats
  • ½ cup desiccated unsweetened coconut
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup hemp seeds
  • ¾ tsp sea salt
  • 1 heaping tsp cinnamon
  • ½ cup maple syrup
  • ½ cup olive oil
  • 1 tsp vanilla
  • ½ cup peanut butter

Instructions
 

  • Preheat the oven to 325 convection or 325 degrees farenheit.
  • Mix dry ingredients in a large bowl.
  • Add liquid ingredients into a small saucepan. Place over medium heat on stovetop until combined.
  • Pour wet over dry ingredients. Stir thoroughly to coat completley.
  • Spread evenly on 1-2 baking sheets and place in the oven. After 20 minutes, turn the pans and place back in the oven for 10 more minutes.
  • Wait for it to cool completely then transfer into mason jars.
Keyword autumn, baked, breakfast, crunchy, dairy free, easy, fall, gluten free, gluten free baking, granola, long lasting, maple, salty, sharable, spring, summer, sweet, winter