This time I used coconut oil. At room temperature, it is solid but as soon as it hits 76 degrees it will begin to liquefy. By heating the oils and the spices, the spices bloom and their flavors and aromas are released. Your kitchen will smell great!
This makes a big batch of granola so I usually distribute half of it into small snack bags so they are ready for lunch boxes or snacking at anytime. The other half of the batch goes into a big container that we keep on the counter for easy kid-access!
Note about coconuts from this Health Canada site: A coconut is a seed of a fruit and nutmeg is obtained from the seeds of a tropical tree. Coconut and nutmeg are not considered tree nuts for the purposed of food allergen labeling in Canada and are not usually restricted from the diet of someone allergic to tree nuts. However, some people have reacted to coconut and nutmeg. If you are worried, consult your allergist before trying coconut or nutmeg products.
I also make sure anyone who eats it knows there is coconut oil in it.
Ingredients1/4 cup canola oil
3/4 cup coconut oil
1 c maple syrup
2 tsp vanilla
1 tbsp cinnamon
1 tsp ground nutmeg
1 tsp cardamon
1 tsp salt
8 cups rolled oats
1 cup wheat germ
1 cup wheat bran
1 cup milled flax
3/4 cup dried blueberries
1 cup dried mango, chopped
1/2 tsp fleur de sel
- Preheat oven to 325 degrees F.
- In medium sized pot combine oils, maple syrup,vanilla, cinnamon, nutmeg, and cardamom.
- Stir over medium-low heat until just simmering and remove from heat. Watch carefully and be careful not to burn yourself.
- Combine oats, wheat germ, bran and flax with salt.
- Pour oil mixture over oats and stir until well combined.
- Spread granola on two large cookie sheets.
- Bake for 30-40 minutes until golden. While baking, stir granola every ten minutes to ensure even baking.
- Remove from oven.
- If desired, add sprinkle of 1/2 tsp fleur de sel.
- Cool completely.
- Place in large bowl.
- Add dried fruits and combine.
- Store in air tight containers.