(based off of this “Southern Granola”
recipe by Damaris Phillips on Food Network)
Ingredients
- 570 g. (5 cups) rolled oats
- 280 g. (2 cups) peanuts
- 150 g. (3/4 cup) brown sugar
- 120 g. (1 cup) shredded coconut
- 113 g. (1 cup) sunflower seeds
- 113 g. (1 cup) pumpkin seeds
- 14 g. (1/8 cup) Moringa powder, divided
- 1 Tbsp. cinnamon (preferably Vietnamese cinnamon)
- 1 tsp. sea salt
- 160 g. honey (or Bee-Free Honey or brown rice syrup)
- 57 g. margarine or coconut oil
- 1 tbsp. vanilla extract
- about 3 cups dried apples, chopped or broken into pieces
- about 1 cup golden raisins
Instructions
- Preheat oven to 300 degrees. Line 2 baking sheets with parchment or silicone mats.
- In a large bowl, combine oats, nuts, coconut, seeds, sugar, spice, and salt. Toss to combine
- In a microwave-safe bowl, combine the honey and margarine. Microwave for 30-60 seconds, or until margarine is melted and mixture is starting to bubble. Add the vanilla, then pour into the oat mixture. Coat all of the oats and seeds with the liquid mixture.
- Spread the coated oats onto the prepared baking sheet,s dividing evenly between both pans and making a thin layer.
- Bake in preheated oven for 15 minutes. Remove the pans from the oven and stir, with a fork or a spatula, to loosen the granola and make sure it heats evenly.
- Return the pans to the oven and bake for another 15 minutes. Remove and stir again.
- Lower the oven temperature to 250 degrees. Return the pans to the oven and bake for another 20-30 minutes, or until browned and mostly crunchy, with just a bit of chew left.
- Sprinkle the remaining Moringa powder, the apples, and the raisins evenly over the pans of granola. Stir or toss to coat evenly. Cool, then store in an airtight container or bag.
