Kick Ass Granola is simply the greatest granola you will ever make and eat. It’s the perfect snack for morning, noon and night!
kick ass granola
(makes about 20 cups/5L)
what you’ll need:
- 2 cups (500 mL) unsweetened shredded coconut
- 2 cups (500 mL) cacao nibs
- 2 cups (500 mL) pure maple syrup
- 4 cups (1 L) gluten-free whole oats
- 2 cups (500 mL) raw almonds
- 1 cup (250 mL) pumpkin seeds
- parchment paper or silicone pad lined baking sheets
instructions:
1. Preheat oven to 350 F
2. In a large mixing bowl, combine maple syrup, coconut and nibs and fold well to combine. Set aside.
3. Evenly spread oats, pumpkin seeds and almonds on three separate parchment paper or silicone pad lined baking sheets, and transfer each to a preheated oven.
4. Toast oats, stirring often, until golden brown, about 20 minutes.
5. Toast almonds, stirring often, until golden brown, about 20 minutes.
6. Toast pumpkin seeds, stirring often, until golden brown, about 10 minutes.
7. Remove oats, almonds and pumpkin seeds when golden brown and immediately combine with the coconut, maple syrup and cacao nib mixture.
Stir well to combine.
8. Turn oven down to 200 F.
9. Evenly spread the granola mixture over two baking sheets and transfer back to the oven.
10. Bake until mixture is sticking together and dry to the touch, about 90 minutes. Remove from heat and cool to room temperature.
11. Transfer to an air-tight container and store at room temperature for up to two weeks.
tips from chef jordan’s kitchen:
- The secret to making great granola is not only in the use of great ingredients but the toasting of the ingredients. The second toasting of the granola is key to its flavour and texture; the maple syrup crystalizes and creates the candy-like crunch you love!
