One of the down-sides of moving from SFO was leaving some of the foods we loved. After being spoiled by the wonderful granola at Arizmendi Bakery, I have set out on a quest to re-create this marvelous taste treat. Inspired by the tasty homemade granola our neighbors have shared, I have tried combining the ingredient list from Arizmendi with the proportions and directions from a neighbor's recipe. I'm sure this will be an evolving recipe.
6 cups thick-rolled oats
3/4 cup golden raisins
1 cup pumpkin seeds
2 cups pecans
1 1/2 cup sweetened coconut (not sure I should be using sweetened)
1/2 cups sunflower seeds (not in Arizmendi recipe)
3 tbs rice bran oil
1 tbs butter
1/4 cup molasses
1/4/cup honey (light - like clover)
1/8 cup dark brown sugar
Preheat oven to 300℉.
In a large bowl, combine dry ingredients. Warm oils and sugars together in microwave so they will blend with oats. Pour oil/sugar mixture over cereals and mix well. It doesn't seem like enough, but it will eventually cover the oats.
Divide granola between 2 pans and spread out evenly. Bake for approximately 50 min, or until lightly browned, stirring after 20, 30 & 40 minutes.
Stir several times as it cools to break up any clumps. Store in airtight containers for up to 1 week or refrigerate for longer storage. Freeze for up to 2 months.
