“This is the granola recipe we used at my restaurant. It was a huge hit and very versatile - by changing the combinations of fruits and nuts we could have two or three variations on the same recipe on display at once. The yield is substantial so plan in advance for storage!”
READY IN:
1hr 15mins
SERVES:
20
UNITS:
Metric

Ingredients Nutrition

  • 680.38 g rolled oats (6 cups)
  • 226.79 g slivered almonds (2 cups)
  • 127.57 g pepitas (shelled pumpkin seeds - 1/2 cup)
  • 113.39 g flax seeds (1/2 cup)
  • 155.92 g sunflower seeds (shelled, 1 cup)
  • 184.27 g coconut, flaked (1 1/2 cup)
  • 226.79 g brown sugar (1/2 cup plus 4 Tbs packed)
  • 118.29 ml honey (or real maple syrup)
  • 118.29 ml canola oil
  • 7.39 ml salt, kosher
  • 236.59 ml dried fruit

Directions

  1. Preheat oven to 250°F.
  2. Combine all ingredients except the fruit in a large bowl and combine thoroughly. Sprinkle mixture onto two greased cookie sheets and bake for 1 hour, stirring every 15 minutes. Cool in pan and add dried fruit. Store in an airtight container.

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