Homemade Super Crunch Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
This is actually a guideline, because it's a really flexible recipe. Change out some of the fixings and you can personalize it to your tastes.
  • 3 cups old fashioned rolled oats (not quick oats)
  • 2 cups flaked coconut, unsweetened
  • 1½ cups almonds, chopped roughly
  • ½ cup raw sunflower seeds, shelled
  • ¼ cup ground flax meal
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons raw (turbinado) sugar
  • ¼ cup coconut oil, melted
  • ½ cup pure maple syrup
  • 1 large egg white
  • 1 cup dark raisins
  1. Preheat oven to 300 degrees Fahrenheit. Get out a rimmed nonstick cookie sheet and put it aside.
  2. In a very large bowl, mix everything except for the raisins together. Spread evenly on the cookie sheet.
  3. Bake for 40-45 minutes, or until golden brown and dry, stirring every 10 minutes.
  4. Once completely cooled, stir in the raisins.
  5. Store in airtight containers at room temperature for up to 2 weeks (if it lasts that long!).
Recipe by Poet in the Pantry at http://poetinthepantry.com/2013/01/26/homemade-super-crunch-granola/