I have mentioned the granola of Teri-Ann before, she offers up so many delicious recipes, this is a bit of a variation of one of her recipes, as I didn't have the ingredients listed and I just really wanted to make some granola! I don't know about you, but we love a clumpy granola, and this one really delivers. The trick is to let it fully cool in the pan once it is out of the oven. Then you can break it up with a spatula. I had some homemade macadamia nut butter, made using this recipe, that I used in the recipe.

On to the recipe. It comes together quickly and it's so adaptable. If you don't have almonds, and want to use walnuts or pumpkin seeds, or sunflower seeds, go for it, just keep the quantities somewhat similar so you have the correct ratio of wet to dry ingredients.

On to the recipe. For more details about technique, I strongly suggest referring to Teri-Ann's page for her breakdown on things.

 Ingredients

  • 3 cups oats
  • 1 cup raw macadamia roughly chopped
  • 1 cup raw almonds roughly chopped
  • 1 cup cashew pieces
  • 2 tbsp ground flax seed - I used ours and ground it quickly in a dedicated coffee grinder. Fresh ground is WAY better, as the ground stuff goes rancid pretty quickly.
  • 1 tbsp cinnamon
  • ¾ tsp salt
  • ½ cup each olive oil, maple syrup and macadamia butter (or any other nut or seed butter), also you can use less maple syrup of course!
  • 2 tsp vanilla

Direction

  1. Preheat oven to 310 convection or 325 degrees Fahrenheit.
  2. Mix dry ingredients in a large bowl and set aside.
    • 3 cups oats
    • 1 cup raw macadamia roughly chopped
    • 1 cup raw almonds roughly chopped
    • 1 cup cashew pieces
    • 2 tbsp ground flax seed - I used ours and ground it quickly in a dedicated coffee grinder. Fresh ground is WAY better, as the ground stuff goes rancid pretty quickly.
    • 1 tbsp cinnamon
    • ¾ tsp salt
  3. Add wet ingredients to a small pot and heat over medium heat until mixture comes together. Takes just a minute or two. 
    • ½ cup each olive oil, maple syrup and macadamia butter 
    • 2 tsp vanilla
  4. Pour the wet mixture over the dry and mix thoroughly. Add to two baking sheets, cover with a silicone baking sheet or parchment, and bake undisturbed for 30 minutes turning pans half way. Granola should be golden brown when ready. 
  5. Remove from oven and cool COMPLETELY before lifting it off of pan. Use a hard spatula to get underneath the granola.
  6. Store in mason jars. I close mine well and store in the fridge and have no issue with it getting soggy or weird. I find oats and nuts sitting at room temperature for a while taste rancid.