Rome was not built in a day, neither was Granola, or so it seemed. The secret to good granola is to cook it slow and low!
I learn from my mistakes very quickly! The first time I made this, I put the oven on so high, the granola cooked to a crisp; rather than throw all my hard work away, I grimaced and ate the bitter cereal the rest of the week. Never again.
Top tip: after 20 minutes in the oven, take it out and turn the mixture, making sure to push the granola from the edges inward toward the middle. Then place it back in the oven for another 10 minutes. Remove and stir it one final time before returning it to the oven for the last 10 minutes: a total of 40 minutes!
Long wait but the reward is so great; your breakfasts (or even snacks) will leave you feeling so satisfied. You can thank me later…enjoy!
Ingredients * Pre-heat oven to 275 degrees 3 1/2 – 4 cups Whole rolled porridge oats 1/2 cup pecan nuts - roughly chopped 1/2 cup cashews, roughly chopped 1/4 cup golden flax seeds 2 tbsp almond meal 1/4 cup sunflower seeds 1/2 cup raisins (or your choice of dried fruit) 1/4 cup peanut butter, 1/4 cup vegetable oil 1/4 cup pure maple syrup 2 tbsp brown sugar 1/2 cup water 2 tsps vanilla extract 1 tbsp almond extract 1 tbsp cinnamon powder Pinch of salt Method: 1. Combine all dry ingredients (minus the raisins and brown sugar) in a large mixing bowl 2. Combine all wet ingredients plus the brown sugar in a small sauce pan and stir occasionally until simmering. Simmer for a few minutes until it starts to thicken. 3. Pour hot mixture slowly over oat mixture and stir until the mixture is moist and the liquid is evenly distributed throughout. 4. Spread mixture evenly onto heavy baking tray and place on middle rack in heated oven. Total baking time is 40 minutes - Remove from the oven and place a clean, heavy pan on top of the granola while it’s cooling. Now you can break apart, add to a large bowl and add the raisins or any other dried fruit. - Keep in air tight container.Peanut Flax Granola
lovelorettaskitchen.com 
Delicious granola and love the colors!
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Thank you again! LOL It tastes as good as it looks!
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I am sure it does! 🙂
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Homemade granola is good stuff and I love being able to customise it to my tastes. And yes, patience is key!
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Patience makes all the difference, I love the chewy texture in this one. What variations have you made?
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I’ve made it with applesauce, bananas (as a substitute for the oil): http://angelinahue.com/2012/11/18/granola-for-autumn-applesauce-granola/
This basic granola formula on Chocolat and Zucchini is very handy: http://chocolateandzucchini.com/vf/recettes/petit-dejeuner/granola-ma-formule-de-base-recette/
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hmmm I like the sound of the first one. Thank you!
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Looks delicious..!
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Thank you Nila, it really is…I’m quite surprised!
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