Wednesday, October 2, 2013

Basecamp Granola

This is a favorite cereal at the North Cascades Basecamp, put out daily as part of our cold cereal bar to accompany a locally grown, healthy hot breakfast we serve for our guests.   This granola recipe is truly the inspiration for this recipe blog since we have requests for it so often, and we love to share!  It holds its crunch, is loaded with nuts and seeds, and low on sugar compared to other (even healthy) granolas.  I thinks the combination of coconut oil, peanut butter, agave syrup, maple syrup, ground flax seed, our our own Basecamp honey give it the perfect sweetness and texture. One note is that each batch is unique because we like to throw the ingredients together depending on our moods.  Let us know what you think!


4 cups rolled oats
1 cup raw almonds (chunked)
1 cup raw walnuts
1 cup raw sunflower seeds
1 cup raw sesame seeds
4 T ground flax
3 tsp ground cinnamon
1 tsp sea salt

1/2 cup honey (substitute partial 100% maple syrup or brown rice syrup)
3 T agave nectar
3 T coconut oil
1/4 cup canola oil
1/4 cup peanut butter
1 1/4 cup brown sugar

coconut flakes, dried cranberries, pepitas, raisins

Set oven to 100 degrees F.  In a medium saucepan, head the wet ingredients until smooth.  Stir frequently so it doesn't burn.  Stir wet ingredients into dry until well coated; it may be hard to stir at this point, but make sure everything is combined.  Spread mixture onto a well oiled jelly roll sheet, or other baking pan with at least a 1/2 inch side.  Bake for 45 minutes, removing the pan every 15 minute to give the granola a good stir and prevent over browning on the sides.  Allow to cool on the pan before putting it away in a airtight container.

Printed from North Cascades Basecamp recipe blog
October 2013
inspired by Oh She Glows My Favourite Homemade Granola (to-date)

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