MAKES 5 CUPS (1 KG)
If you like granola, but you have never tried making your own, wait until you taste this! It is so delicious right out of the oven that we don’t always have any left to store. Try this granola served over skyr or another thick yogurt with fresh fruit for a hearty, healthy snack.
1½ cups (180 g) dried spent grain
1½ cups (140 g) rolled oats
1 cup (120 g) raw pecans, chopped into large pieces
½ cup (60 g) slivered almonds
½ cup (30 g) unsweetened flaked coconut
1 tbsp (10 g) flaxseeds
1 tbsp (10 g) hemp seeds
½ cup (120 ml) coconut oil, melted
⅓ cup (80 ml) maple syrup
⅓ cup (115 g) honey
¼ tsp ground cinnamon
⅛ tsp ground ginger
¼ tsp sea salt, divided
¼ cup (35 g) chopped dried fruit or (45 g) chocolate or yogurt chips, optional
1. Preheat the oven to 300°F (150°C). Line a baking pan with parchment paper or a silicone mat.
2. In a large bowl, mix the dried spent grain, rolled oats, pecans, almonds, coconut, flaxseeds and hemp seeds. Drizzle the coconut oil, maple syrup and honey over the dry ingredients and stir to blend. Sprinkle in the cinnamon, ginger and half of the salt. Stir to mix; add as much of the remaining salt as you desire.
3. Spread the granola in a thin layer on the baking pan. Bake for 30 to 40 minutes, turning the granola every 10 minutes to prevent burning. When the granola is golden brown, transfer the pan from the oven to a wire rack.
4. Cool completely. If using dried fruit, transfer the granola to a large bowl and stir it in.
5. Store the granola in an airtight container and use within a week or so—but I’ve never had it stay around that long!