- 42 ounce* (large) canister old-fashioned rolled oats
- 1 ½ cups unsweetened coconut flakes (optional)
- zest of 4 oranges (organic preferred)
- 1 ½ cups extra virgin coconut oil (refined or unrefined; whatever you prefer)
- 2 cups sweetener (any combination of maple syrup, honey, brown sugar, etc. -- I typically use 1 ½ cups brown sugar and ½ cup honey)
- 2 ½ teaspoons kosher salt
- 2 teaspoons cinnamon
- ¾ teaspoon nutmeg
- 2 cups dried fruit (cranberries, apricots, tart cherries, blueberries, apples, etc., in any combination), chopped if they’re larger than cranberries
- 1 cup raisins
- 1 ½ cup toasted nuts (slivered or flaked almonds, chopped pecans, etc., in any combination)
- ½ cup toasted pumpkin seeds (optional)
while granola is baking, toast each type of nut and/or seed used individually, in a skillet with a bit of coconut oil, until done to your taste -- do NOT allow them to burn! add them to the bowl that held the oat mixture, and add in the dried fruits and combine.
when oats are done, allow pans to cool on wire racks for a few minutes. tip oats into the bowl with dried fruits and nuts and allow to rest and cool for a few more minutes while you clean the baking sheets (if you let it sit in the baking sheets/pans, it really sticks to them and it's hard to get it all out). stir it all together, let cool completely, and then pack into two gallon-size ziplock bags. I always save an oat container from the previous time and pack the ziplocks in the oat containers to keep them intact.
*note: it’s fine to pull out 1-2 cups of oats to use in a recipe before making granola -- it will come out about the same. I usually take out around 1 ½ cups oats to make a batch of oatmeal muffins.