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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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If you like macaroons, you will love this granola. Besides the sweet tooth fix, your whole body will get satisfied with a whole grain breakfast fix! Ingredients:
12 cups rolled oats, and grain mix |
2 cups cracked wheat |
1 1/2 cups whole wheat flour |
5 cups macadamia nuts (roughly chopped) |
4 cups raw flaked coconut |
2 cups dried pineapple (roughly chopped) |
2 cups hulled sunflower seeds |
1/2 cup flax seed meal |
1/2 cup golden flax seed |
1 cup coconut milk |
1 1/2 cups canola oil |
1 1/2 cups pure maple syrup (no sub) |
1 1/2 cups pure natural honey |
2 tablespoons pure vanilla extract |
1 teaspoon pure coconut extract |
1 teaspoon pure pineapple extract |
1 teaspoon kosher salt |
Directions:
1. Preheat oven to 300°F and you will need 3-4 glass baking dishes 1 1/2 - 2 inches deep.
2. In a large roasting pan combine the first 9 dry ingredients (oats, flour, flax meal, cracked wheat, flaked coconut, macadamia nuts, pineapple, sunflower seeds, flax seed); mix well.
3. In large glass bowl mix the next 7 wet ingredients & salt (coconut milk, canola oil, honey, maple syrup, vanilla, coconut & pineapple extract). Whisk until it becomes emulsified & cloudy in appearance.
4. Pour the wet ingredients into the dry ingredients & mix very well, making sure that all dry ingredients are coated with the wet ingredients (about 10 minutes).
5. Spoon ingredients into the baking dishes making sure not to put more than 1 deep into any one dish. Bake for 1 hour stirring every 15 minutes and rotating the pans on the lower rack to the upper rack. Remove from oven & stir once again and let cool completely in pans.
6. I make up 3 oz. servings & seal in bags. Can be frozen for 6 months and taken out as needed. Makes 60 servings.
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