Two reasons why you should make this:
“Oh my God, your granola smells like Christmas!”
“Excuse me, did someone make a cake?”
Both of those statements were said by my flatmates while a pan of this golden goodness was in the oven. So, even if you decide to be wasteful and not eat it, I can promise you one thing: this granola will make your apartment/house/flat/studio/shoebox smell AMAZING. Actually. I promise.
Now that the limited guarantee is out of the way, let’s talk raisins. I did NOT like them as a child. And, I definitely did not like YOU if you put a tiny little box of those into my trick or treat bag. Yes, I’m still bitter.
But, in recent years, they’ve had an awakening of sorts on my senses. To be honest, though, I particularly like sultanas. They are a type of raisin that gets its name from the variety of grape that used to be used in their production. Nowadays, they are usually made using the same grape as other raisins, but the method is different. I find them sweet and juicy in all the ways that a regular raisin is just shriveled and dry. But you? Do you. And enjoy it when you do!
4 cups (jumbo) oats
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup almonds
sea salt (to taste)
1/2 cup extra virgin olive oil
1/2 cup mix of molasses and maple syrup
1 tsp vanilla extract
3/4 cup raisins
**EXTRA: If you want ‘chunky’ granola, add 1/3 cup of almond meal and 1/3 cup of ground oats to help it clump together.
- In a big bowl, add all the dry ingredients together, mix
- Mix wet ingredients together in a measuring cup or small bowl
- Measure raisins into the bowl you used to mix the wet and dry ingredients, but wait until after the oat mixture comes out of the oven to spread the oaty love
- Bake at 375 degrees F/ 190 degrees celsius for 40 mins in a pan (I used a 13 X 9 inch Pyrex), turning the mix over sporadically to loosen and even the roast. (Mush the oats down tightly into pan if you want chunks, and then omit stirring and shaking during baking.)
- Take out oat mixture, add to fruit.
- EAT for a week!