I have a confession. I made granola. Really good (too good, actually) granola.
Why is that a confession? It’s a confession because I don’t eat many grains (usually only in the form of white rice, if at all) and I make a pretty big stink about sticking to that. By making granola, and using (gluten-free) oats (because oats are what true granola has), and it being granola that is impossible to only eat a few bites of… well, I ate a lot of it. So there, I admit it. I’m not perfect and I ate oats. (It was really good though.)
Why did I choose to make granola? We had plans to go camping, and, as a newbie to camping, I wanted to make easy and safe food choices (i.e., shelf stable foods, for the most part), but I also wanted some fun things. Food goes beyond nourishment… special occasions can warrant a step away from normal routines (like when I was traveling in New York and indulged in Junior’s famous cheesecake).
So, I wanted to make granola. My husband has always loved it, I knew my daughter would love it, and I had never made it. Seemed easy though. I considered making a paleo style granola, but that would require it was made with all nuts and seeds. Honestly, that doesn’t appeal to my stomach (heavy and too many omega 6s in most cases). Hence, I went old school and looked up recipes online for inspiration. After reading some posts, I came up with my own recipe that sadly is too yummy – lol. I had a hunch on a special ingredient to use and after experimenting with it, I was right.
My granola quickly became famous amongst my family and friends and I know it’s from the secret sauce in it. It transforms ordinary granola into a spectacular experience like none other.
What’s the secret sauce? Ghee. Not any ghee though(!). It must be Ancient Organics Grass-Fed Ghee. This ghee has a flavor likened to toffee and who wouldn’t like granola with a toffee hint? They cook their grass-fed ghee, while chanting under a special moon, and it comes out with the best flavor ever. Whatever the reason their ghee is so amazing, I won’t use any other ghee.
The other beautiful thing about Confession Granola is that even though it has oats in it, the ghee gives it fat-soluble nutrients to give it a healthy kick. I also purposefully used sunflower seeds (sprouted, for easier nutrient bioavailability) to add vitamin E to the nutrient profile. Vitamin E isn’t so easy to get in the diet, and sunflower seeds are abundant with it.
A glass mason jar of this wickedly addictive stuff makes a great gift.
Yield 6 cups
- 1 1/2 cups large coconut flakes
- 3 cups gluten free (thick) oats
- 2 cups chopped pecans
- 2 cups raw sunflower seeds, sprouted and dehydrated, if possible
- 2/3 cup grade B maple syrup
- 2/3 cup Ancient Organics grass-fed ghee, melted
- 1 teaspoon sea salt
- 2 teaspoons vanilla bean powder
- 1 cup organic raisins
- 1 cup dark (fair trade) chocolate chips
- Preheat the oven to 250 degrees F.
- Line two baking sheets with parchment paper. If possible use baking sheets that have a lip around the edge to prevent the granola from falling off as you stir it while it’s baking.
- Stir the coconut flakes, gluten-free oats, pecans, and sunflower seeds together in a large bowl and set aside.
- Gently warm the organic grass-fed ghee on the stove and stir in the maple syrup, sea salt, and vanilla powder.
- Pour the ghee mixture on top of the oat mixture and stir well to combine everything together.
- Divide the granola between the two baking sheets. Cook for 1 hour and 15 minutes, stirring every 15 minutes.
- Remove the granola from the oven and transfer to a large bowl to cool completely.
- Add the raisins and chocolate chips. Mix to distribute evenly.