| Basic Granola | Print |
Author: Shannon Hepburn
I like to keep my granola in the freezer - I'm not sure why because it never lasts very long 🙂
Ingredients
- 3 cups rye flakes
- 1 cup coarsely chopped pecans
- ½ cup unsweetened shredded coconut
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- â…“ cup maple syrup
- 3 tablespoons sunflower oil
- 1 cup raisins
Instructions
- Preheat oven to 300. Line a rimmed baking sheet with parchment paper (or leave it uncovered if you don't mind scrubbing the pan later). Mix first 6 ingredients in a large bowl. Stir maple syrup and sunflower oil in a small saucepan over medium-low heat until somewhat blended. Pour maple mixture over the rye flake mixture and toss to combine. Spread on prepared sheet and bake until golden, stirring every 10 minutes. Total cooking time about 40 minutes. Beware, the granola browns QUICKLY nearing the end of cooking time. Place baking sheet on rack and cool completely before stirring in the raisins. Store in an airtight container.
- ong 🙂
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