|Because corporations control our food supply|
|Just the right amount of sweet|
|A taste of home|
This is an infinitely adaptable recipe that can easily conform to several dietary restrictions. With a few nips & tucks, as noted in the ingredients list, it can be both vegan and without nuts. Naturally gluten-free. Makes about 12 half-cup servings.
3 cups rolled oats
1 cups almonds, unsalted, thinly sliced (optional, substitute more oats or other grains like millet or puffed brown rice)
1 cup cashews, unsalted, roughly chopped (optional, as above)
1 cup shredded unsweetened coconut (optional, as above)
1 cup pepitas, unsalted (optional, as above)
1/2 cup honey (vegans: substitute maple syrup)
1/2 cup butter (vegans: substitute coconut oil)
1 tablespoon vanilla extract
1/4 lemon, freshly zested
1/2 teaspoon sea salt, finely ground
2 cups dried fruit (I opted for cherries, golden raisins, and apricots)
Preheat an over to 225 F and line a baking sheet with parchment.
Combine oats, nuts, coconut, and/or pepitas (or other grains, if using) in a large bowl.
|By your powers combined...|
|Granola = oats + butterscotch|
Scrape the granola out onto the parchment-lined baking sheet and pat into an even layer with a spatula or spoon.
|Nice and even|