original recipe from Chico Hot Springs Resort
Our Version modified by Emma
Recipe:
Ingredients:
4 ½ cups rolled oats
1 ¾ cups bran flakes
1 ¼ cup shredded coconut
¾ cup pecans
1 ½ cup sliced or slivered almonds
1 cup salted sunflower seeds
3 teaspoons cinnamon
3 ¼ teaspoons pure maple syrup
1 ¼ honey
1 1/8 cup canola oil
½ cup pumpkin seeds
Preheat oven to 350 degrees. Prepare 2 baking sheets by covering with parchment paper** and grease paper with cooking spray. Combine oats, bran flakes, coconut, walnuts, almonds, sunflower seeds, pumpkin seeds and cinnamon in large bowl. In a separate bowl, mix maple syrup, honey and oil; add to dry mixture and stir until well combined. Divide the mixture between each prepared cookie sheet; spread evenly.
Bake for 20-25 minutes until golden brown, tossing granola halfway through baking time to keep edges from burning. Let cool completely before storing.
Emma’s note: Watch carefully during the last 10 minutes so it doesn’t burn
** Wilton Parchment Paper- it’s the most versatile kitchen paper made
*oven safe to 400 F* oven or microwave safe* reusable* easy clean up*
