Monday, September 7, 2009

Back to School Granola

Because something has to get me out of bed at 6 a.m. tomorrow.... HOLY cow. Inspired by my lovely friend, Prysm.


  • 4 1/2 cups organic rolled oats
  • 1 cup raw pecans
  • 1/2 cup raw walnuts
  • 1/2 cup flax meal
  • 1 1/2 tsp. salt
  • 1/2 cup unrefined sesame oil
  • 1/2 cup pure maple syrup
  • 1 tsp. vanilla extract
  • 2-3 dashes of cinnamon
  • 1 generous cup chopped dates
  • 1/2 cup golden raisins
Preheat oven until 350 degrees. In a large mixing bowl, combine oats, pecans, walnuts, salt and flax meal. In a smaller bowl, whisk together sesame oil, maple syrup, cinnamon, vanilla extract and cinnamon until well combined. Pour wet ingredients into dry, and mix with a rubber spatula until all of the oat/nut mixture is completely coated, this will take awhile but it will happen, I promise.

Once everything is well combined, pour onto a lightly greased cookie sheet, spreading the granola into an even layer, about an inch thick. Bake in the oven, checking granola every 6-8 minutes and moving it around on the cookie sheet with a spatula. After about 25 mins or so the oats should be golden brown, which means its time to take the granola out of the oven.

After the granola has cooled a bit, mix it together with the dates and raisins. Store in an airtight container.

Many granola recipes have you toast the oats before mixing them with the other ingredients and baking everything together. I found that it was fine without pre-toasting, and it makes the whole process quicker.


  1. Looks good - so good - can I make that? Didn't you leave Agave nectar - would I sub it for maple syrup? Makes me feel like I'm in your kitchen - I miss you.

  2. You could totally use agave. I would have if I had some at the time, I used syrup because it was what was around. Miss you too!!!!!!! XO