We make two kinds of granola at our house. The first one is a recipe I have used since my early married days in Chicago and the second one is a more recent discovery. Both are delicious and make great gifts in mason jars for your friends who needs an easy breakfast!
I also love to make this granola for trips.
Original Chino House Granola
2 cups rolled oats
1 cup sesame seeds (sometimes I substitute half the sesame seeds for flax seeds)
1 cup sunflower seeds
1 cup slivered almonds
1 cup broken pecans
2 cups dried fruit (I use a combination of cranberries, blueberries, cherries and mango pieces cut into thin strips.)
½ cup maple syrup
¼ cup blackstrap molasses
½ cup brown sugar
¼ cup canola oil
Mix all ingredients except fruit in large bowl. Spread granola on a parchment lined half sheet pan. Granola should not be more than one inch thick. Bake at 325 degrees for 30 minutes, stirring every ten minutes. Toss in the fruit and cook about 5 more minutes. Allow to cool completely before storing in air-tight container. Enjoy!
Almond Coconut Granola
loosely adapted from The Barefoot Contessa
4 cups oats
2 cups shredded coconut
2 cups sliced almonds
1/2 cup pumpkin seeds
1/4 cup coconut oil
2 tablespoons butter
2/3 cup honey
1/4 cup maple syrup
1 cup dried cranberries
1 cup dried blueberries
Mix together the oats, coconut, almonds and pumpkin seeds.
Melt coconut oil and butter together. Add honey and syrup. Pour over dried ingredients. Stir until mixed.
Spread on parchment and bake at 350 for 45 minutes or until it begins to brown. Stir every 15 minutes.
Toss with dried fruit while still warm. Allow to completely cool before storing in an air tight container.