This delicious granola has been gently adapted from Trish Magwood's recipe. Our Bee Kind Vanilla Infused Honey adds a lovely layer to the final flavour. As Trish says, it will keep for two weeks in an air tight container, but it will never last that long!
Honey Maple Granola
Makes 12 cups
4 cups quick-cooking rolled oats
2 cups shredded coconut
2 cups slivered almonds, chopped or chopped walnuts
2 tsp cinnamon
1/2 cup vegetable oil
1/2 cup maple syrup
1/4 cup Bee Kind Vanilla Infused Honey
1 cup dried cranberries
1 cup golden raisins or dried cherries
1 cup chopped dried apples or mangoes
1 cup chopped dried apricots
1/2 cup sunflower seeds
1/2 cup chopped cashews
1/4 cup hemp hearts
Preheat oven to 325°F (160°C). Line a large baking sheet with silicone baking mat.
In a large bowl, combine oats, coconut, almonds or walnuts and cinnamon. In a separate bowl, combine oil, maple syrup and Bee Kind Vanilla Infused Honey; gently fold into dry mixture until coated, allowing clumps to form. Spread mixture evenly in the baking sheet.
Bake for 30 minutes, stirring occasionally, or until light golden brown. Remove from oven, stir again. Let cool.
Stir in dried fruits, nuts and seeds. Store in an airtight container for up to two weeks.