Jersey's Fruit and Nuts Granola
- Nonstick cooking spray
- 8 cups organic rolled oats
- 1 cup wheat germ
- 1 cup chopped walnuts
- 1 cup sliced almonds
- 1 cup sunflower seeds, roasted and salted
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 1 cup dried blueberries
- 1 cup dried cherries
- 1 cup golden raisins
- 1 cup raisins
- 1 cup unsweetened coconut
- 1/2 tablespoon sea salt
- 2 tablespoons ground cinnamon
- 1 1/2 cups organic butter (3 sticks), or canola oil
- 2 1/2 cups honey
- 1 tablespoon pure vanilla extract
Preheat the oven to 300 degrees F. Spray baking sheets with nonstick cooking spray.
In a large bowl or bucket, combine the rolled oats, wheat germ, walnuts, almonds, sunflower seeds, pecans, cranberries, blueberries, cherries, raisins, coconut, salt, and cinnamon. Place a metal mixing bowl on top of a stockpot with some hot water and select medium heat. Place the butter and honey in a mixing bowl and allow the butter to melt.
Remove the butter from the heat and stir in the vanilla. Combine the wet ingredients with the dry and stir to coat thoroughly. If the mixture appears too wet, add more rolled oats, 1/2 cup at a time. Spread the mixture out onto the prepared baking sheets.
Bake for 30 to 40 minutes, stirring every 10 minutes to cook evenly. Do not allow the granola to burn, turning down the temperature if necessary. Remove from the oven and let the pans sit until the granola is completely cooled. It will become crunchy as is cools down. Break apart any pieces that are stuck together.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Blair Laing, executive chef Jersey's Cafe, Carmel, IN