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BRAINY BREAKFAST GRANOLA
Serves : 28INGREDIENTS
- Ingredients
- 1 32 ounce bag Bob’s Red Mill organic old fashioned rolled oats
- 1 2 1/2 ounce package Flanigan Farms slivered raw almonds
- 1 2 1/2 ounce package Flanigan Farms raw cashews
- 1/3 cup Flanigan Farms raw sunflower seeds
- 1 2 1/2 ounce package Flanigan Farms raw pepitas pumpkin seeds
- 1/4 cup Bob’s Red Mill organic chia seeds
- 4 teaspoons Spice Hunter organic ground cinnamon
- 1 teaspoon Spice Hunter organic ground allspice
- 1 teaspoon McCormick ground turmeric
- 6 tablespoons Hain Organic brown sugar
- 2 tablespoons water
- 5 tablespoons Anderson’s organic maple syrup
- 4 teaspoons Simply Organic vanilla extract
- 6 tablespoons Napa Valley organic olive oil
- 1/2 cup Newman’s Own organic prunes chopped
- 1/2 cup Newman’s Own organic raisins about 3 1 ounce boxes
DIRECTIONS
Preheat oven to 375� Fahrenheit.� Line a large rimmed baking sheet with parchment paper.
Place oats, almonds, cashews, sunflower seeds, pumpkin seeds, and chia seeds in a large bowl.
In a small saucepan, combine cinnamon, allspice, turmeric, brown sugar, water, maple syrup, vanilla, and olive oil.� Bring to a boil over medium heat, stir to dissolve sugar, and remove from heat.
Pour hot syrup over the dry mixture and stir well to coat.� Spread evenly on the baking pan and use the back of a metal spatula to pack granola firmly into the pan. Cook 25 to 30 minutes, until light golden.� Remove from oven and reduce heat to 325� Fahrenheit.� While granola is cooking, chop the prunes and mix it together with the raisins in a bowl so it dries out a bit, stir occasionally.
When you remove granola from the oven, rotate the pan, return to the oven and bake about 20 more minutes.� Remove from oven and sprinkle dried fruit on top of the granola.� Bake ten more minutes, until granola is golden brown.� Remove from oven and cool completely undisturbed, about one hour.� Break up granola and mix in fruit.� Store in an airtight container or gallon size zipper bag for up to two weeks.