Homemade Granola Cereal

Makes 3 pounds

Recipe from 100 Days of Real Food by Lisa Leake

Husband-Tested in Marimar’s Kitchen

(Alice’s  Daughter-in-Law)

While visiting our family in Mexico, our daughter-in-law made a couple of batches of this delicious cereal for us to enjoy at breakfast time. Serve with milk or yogurt or store in an airtight container at room temperature for up to 2 weeks.

3½ cups old fashioned rolled oats

2 cups raw mixed chopped nuts (1 cup almonds, 1 cup cashews, and extra handful of pecans or walnuts for good measure)

1 cup raw sunflower and/or pumpkin seeds

1 cup unsweetened shredded coconut

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

½ teaspoon freshly grated nutmeg

½ teaspoon kosher salt

6 Tablespoons unsalted butter or coconut oil

½ cup local honey

2 teaspoons pure vanilla extract

Preheat the oven to 250F.  Line an 18-inch rimmed baking sheet with parchment paper and set aside.

In a large bowl, mix together the oats, nuts, seeds, shredded coconut, spices and salt until well combined.

In a small saucepan over low heat, combine the butter and honey.  Simmer until the butter is completely melted and then add the vanilla.

Pour the wet ingredients over the dry ingredients and mix together thoroughly.

Using a rubber spatula to spread the granola mixture onto the baking sheet to it’s evenly distributed and bake for 75 minutes, stirring occasionally.

Let the baked granola cool completely before crumbling it into cereal.