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Crunchy and Nutty Big Batch Granola

Edie Varnado
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 8 hours
Total Time 2 hours 10 minutes
Course Breakfast, Snack

Ingredients
  

  • 1 42-oz box old fashioned oats
  • 3 cups pumpkin seed or sunflower seed or a mixture
  • 2 cups sliced almonds
  • 1 cup whole almonds I use unblanched
  • 1 cup walnuts
  • 1-½ cups brown sugar
  • 1 tbsp powdered ginger
  • 1 tbsp cinnamon
  • 2 tsp salt
  • 1 23-oz jar unsweetened apple sauce
  • ½ cup canola oil or vegetable oil
  • 1-¼ cup honey or brown rice syrup, agave syrup or a mixture

Instructions
 

  • Combine all the dry ingredients in a large bowl.
  • Combine all the wet ingredients in a pitcher or large bowl. You might have to heat the honey to get it nice and fluid.
  • Mix wet ingredients into dry ingredients. I like to use my hands, but you can use a spoon if you like.
  • Scoop granola out onto parchment paper-lined cookie sheets. Spread out so that it's not all glopped up (you want it to be able to dry out thoroughly).
  • Bake at 300 F for about 2 hours. Turn off the oven, and leave the oven door closed.
  • Leave the pans of granola in the oven overnight. The residual heat should make your granola nice and toasty! 
  • The next morning, break apart the bits of granola (I like to leave large chunks-better for snacking!)
  • Store this in ziploc bags in the freezer where it stays freshest.