One of my jobs at the factory is making sure there’s ample snacks available for everyone on the factory floor and in the office. I usually do some combination of fresh fruit, popcorn with nutritional yeast, nuts, peanut butter filled pretzels, sometimes I’m naughty and get cheesy, crunchy chips… When we all get back to the factory I can’t wait to try out some variations of this granola for everyone to fill their Breakfast, Everyday, and Soup Bowls to bring back to their stations and munch.
This time around I omitted the groats, sliced almonds, ground chia, and golden raisins, and added, ground flax, pecans, currants and goji berries. For me, It goes perfectly with oat milk, plain yogurt and apples, or poured in your palm and eaten while walking from one side of the house to the other.
Fanny’s Superfood Granola
From Alice Waters' My Pantry | Makes about 7 cups
- 3 cups rolled oats
- ½ cups buckwheat groats
- ½ cup red quinoa
- 1 cup sliced almonds
- 1 cup almonds, pecans, or walnuts coarsely chopped
- ¼ cup sesame seeds
- ½ cup chia seeds, ground
- ½ cup sunflower seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- ¾ teaspoon sea salt
- ⅓ cup coconut oil
- ⅓ cup honey
- ¾ golden raisins
- ¾ cup unsweetened shredded or flaked coconut
Preheat the oven to 350.
In a large bow, mix together the oats, buckwheat, quinoa, almonds, chopped nuts, sesame seeds, chia seeds, sunflower seeds, cinnamon, cardamom, vanilla and salt.
Master the coconut oil and honey into a heavy bottomed saucepan. Warm over low heat, stirring until combined. Pour half the mixture into the dry ingredients and toss to distribute. Add the remaining oil and honey mixture and toss again until the granola is evenly moistened.
Spread the mixture evenly on a rimmed baking sheet or jelly-roll pan. Bake for 10 minutes, take the pan out of the oven and toss the granola with a spatula. Return to the oven , removing the pan and stirring every 5 minutes to ensure even toasting, until lightly browned, about 30 minutes total. Add the raisins and coconut and bake for a final 5 minutes to lightly toast the coconut. The mixture should be golden. Remove from the oven and allow to cool completely.
Store in an airtight container for up to 1 month.