This is totally addicting. Make a big batch and store in your fridge for a great snack any time of day.
4 cups Quick Oats, uncooked or 4 ½ cups old fashioned oats
½ c. pecans (natural, unsalted)
½ c walnuts (natural, unsalted)
½ c almonds (natural, unsalted)
¼- ½ c pumpkin seeds (natural, unsalted)
¼ c flaxseed meal
1 c loosely packed brown suger
½ c butter
½ c honey (you can add a little extra)
1 tsp of vanilla extract or almond extract
½ tsp salt
½ c mini semi-sweet chocolate chips
Preheat oven to 350.
Combine all ingredients, mix well.
Annie uses baking cups in a muffin tin so the granola is formed into little muffin-shaped balls. This makes them easy to pack in a lunch or a backpack and eat out of the cup.
Just fill them to the top of
the baking cup and press the mixture in there, so it’s packed. Wet your
hands to keep oats from sticking. Bake 15-20 minutes until golden
brown. Place on a cooling rack and let cool completely. Store in the
fridge in an air tight container.
This makes a loose granola that you eat out of a bag or a cup (like we did on the trail). Scatter uncooked granola onto a well-greased 15x10 jelly roll pan (or use parchment paper in the pan). Bake 15-20 minutes until golden brown and bubbly. Cool thoroughly and store in an airtight container or put in plastic bags to store.