I know…another granola recipe? Yeah 😉 This is the good stuff though – well worth the cost and tracking down coconut butter if don’t have any on hand (you don’t? you are missing out!) To which I should add, it can be found at Whole Foods and most natural food co-ops and online (Artisana Organic Raw Coconut Butter 16 oz Jar)- though it is usually less expensive in person. Buy raw/organic, it is worth the extra cost.
Kirk liked the flavor/texture and I can’t keep the toddler out of it – so success was had!
- 2½ cups old-fashioned oats
- 1 cup raw sunflower seeds
- 1 cup slivered almonds, crumbled
- ¾ cup Barley Rolled Flakes
- ½ cup shredded coconut
- ¼ cup Brown Sesame Seeds
- ½ cup pure maple syrup
- 1/3 cup Organic Raw Coconut Butter
- 2 tsp ground cinnamon
- ½ tsp fine sea salt
- 1 cup raisins
- ½ cup Dried Cherries
- ½ cup Dried Cranberries
Preheat the oven to 300°. Make sure the lid on the coconut butter is tightly sealed, place the jar in a heat safe bowl, fill the bowl with hot tap water. Let butter sit till soft, changing the water as needed. The butter will warm up quickly, then measure it.
Mix the oats through sesame seeds in a large bowl. Whisk the maple syrup, coconut butter, cinnamon and salt together. Pour over the dry ingredients, mix well.
Spread on a large rimmed baking sheet, bake for 30 minutes, stirring every 10 minutes.
Take out, stir in the berries and let sit till fully cooled. Store in airtight containers.
Makes about 5 pint jars.