Granola sounds healthy but I consider it a treat. Its high fat and sugar content make it more of a deconstructed cookie than a breakfast cereal. That said, it’s delicious as a topping for ice-cream or baked fruit, mixed into yogurt, or on its own as a snack. And it can be stored in gift jars for your friends and family.
This recipe yields about 8 cups of granola and needs to be baked in two batches so start early in the day (unless your lucky enough to own two Sun Ovens).
Sun Baked Coconut Oil Granola
(adapted from the New York Times)
3 cups old-fashioned rolled oats
1 1/2 cups raw almonds, coarsely chopped
1 cup unsweetened coconut flakes
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup raw sunflower seeds
1/2 cup pure maple syrup (preferably grade B)
1/4 cup packed brown sugar
1/2 cup coconut oil
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup dried cranberries, raisins, or cherries
Set Sun Oven out to preheat. Line two baking pans with parchment paper.
In a large bowl, toss together the oats, almonds, coconut flakes, pumpkin seeds, and sunflower seeds. In a small bowl, whisk the maple syrup, brown sugar, coconut oil, salt, cardamom, cinnamon, and nutmeg. Add the maple mixture to the oat mix, stirring well. Spread 1/4 of the mixture into each baking pan (set aside the rest for the second batch) cross stack the pans bake in the Sun Oven. After 30 minutes start checking every 10 minutes or so to prevent burning and remove when golden and fragrant, about 1 hour. Transfer granola, in a single layer, to a large tray to cool, use the same parchment paper for the second batch. Let the granola cool completely (it will also dry out a bit) before stirring in the dried fruit. Store in airtight containers for up to 2 months.