So my sister has always loved granola in any form. Granola in a bowl, as a bar, on ice cream, in pancakes, in cookies...you get the point. I never understood her devotion to granola until I tasted the version served and sold in bags at the bakery counters of the Le Pain Quotidien restaurants sprinkled throughout New York City. Full of nuts, coconut, raisins, and maple syrup, it really is amazing stuff, and I have never come close to duplicating it until now.
Behold the absolute best homemade granola. Oh, and it's vegan.

Ingredients:
1/2 cup coarsely chopped raw almonds
1/2 cup wide cut coconut (sometimes called coconut chips)
1/2 cup coarsely chopped walnuts
1/2 cup raw pumpkin seeds
3 cups rolled oats
4 T raw sugar
1 t cinamon
1/2 t freshly grated nutmeg
3 T coconut oil (sometimes called coconut butter)
3 T blackstrap molasses
3 T maple syrup
3 T water
2/3 cup raisins
Preheat oven to 275 degrees.
Mix all dry ingredients, except raisins, in a large mixing bowl.
Place the coconut oil, molasses, and maple syrup in a saucepan over medium heat until melted. You can whisk the coconut oil a bit to speed the melting process and prevent the sweeteners from boiling.
Pour the warm liquid ingredients over the dry ingredients and using a spoon or your hands, mix it all together until the dry ingredients are evenly coated with the liquid.
Line a couple of baking sheets with parchment paper and spread the granola evenly over the pans.
Bake for 10-15 minutes. Remove from oven, stir in raisins. Bake again for 5-10 minutes
Yields about 5 cups.
I store my granola in quart sized Ball jars on the top of the fridge. If I quadruple the recipe I get almost 6 full jars, and they last my family of 5 about 3-4 weeks.
This recipe is really flexible in terms of which nuts, seeds and fruit you use. Feel free to mess around with crazy combinations. I think that dried cherries and candied ginger would be great in place of the raisins, and I recently made a tropical version for my papaya loving kids by adding dried papaya and banana chips to the batch at the same time that I added the raisins.

Yum.
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