The Best Granola | Adapted from Feast, by Nigella Lawson | Makes about 2lbs.
Its funny how recipes find you sometimes. This one was right under my nose, but didn’t notice it until my friend Pam came into work one day raving about it. She found it on David Lebovitz’s blog, a blog that I too follow, but for some odd reason rarely cook from. That might change now. This granola is great to have on hand and it stores for up to a month (if it lasts that long). It will have your whole house smelling wonderful. Highly recommended.
5 cups multi-grain flakes or old-fashioned rolled oats
3 cups almonds, coarsely chopped (I use pre sliced)
1 cup sunflower seeds
3/4 cup untoasted sesame seeds
1/2 cup packed light or dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt
3/4 cup unsweetened applesauce (or another unsweetened fruit puree)
1/3 cup rice syrup
1/4 cup honey
2 tablespoons vegetable oil
Preheat the oven to 300F (150C).
1. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
2. In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.
3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets (the ones with sides, often called jelly roll pans).
4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
5. Remove from oven, and cool completely.
Store the granola in a large, airtight container. It will keep for up to one month.