In college, I regularly made granola, or if I did not have enough time I would buy a fresh baked bag from what I believe was Wildflour Bakery in Ann Arbor. As the years have passed, I've tried to recreate the Wildflour Granola. Nostalgia aside, it was the best freaking granola.
Now, I make this particular granola without extra oil. It's a hearty breakfast, a fantastic crunch on yogurt or dessert, and a really nice surprise sprinkled on cut fruit. You can add or subtract the type of nuts and seeds you like, and just keep the proportions. I try and use gluten-free oats for my celiac friends. It's my go-to breakfast with berries and almond milk!!
Here's my recipe for
THE BEST FREAKING GRANOLA
6 cups gluten free old-fashioned rolled oats
3 cups raw chopped nuts or seeds (I typically use ALL chopped almonds-BUT-you can use a combination of walnuts, pecans, pumpkin seeds, and cashews-as long as you stick to 3 cups total. I hand chop my nuts. You can chop the almonds and leave the rest whole. I have found that walnuts cook faster so I often leave them in larger pieces.)
2 TBSP sesame seeds ( feel free to delete, or substitute chia seeds if you have allergies)
1 tsp. vanilla ( feel free to add cinnamon or nutmeg)
1 cup maple syrup
1/2 tsp salt
Preheat oven to 325 degrees. Cover 2 large baking sheets with parchment paper.
In a medium bowl, combine oats, nuts, maple syrup, salt, and the vanilla. Stir the mixture together and let rest for 5 minutes.
Spread the mixture onto the two baking sheets.
Place in the oven on the middle rack. If you use one on top on on bottom-flip them half way thru cooking.
Stir the granola occasionally and mix the edges toward the center.
Bake for approximately 30 minutes. This will depend on your oven so the first time it may take you longer. When everything is a nice light brown you are ready to go.
Remove the pans from the oven and let cool completely.
When you are ready to store the granola-you can use the parchment paper as a funnel and slowly pour the sheet of cereal into your air tight container.