Amaretto Maple Spice Raisin Granola Inspired by the San Joaquin Valley
Author: Linda Davis
Recipe type: Breakfast
Cuisine: Californian
Prep time:
Cook time:
Total time:
Serves:: 12 Cups
- 3 C Old Fashioned Rolled Oats
- 2 T Raw chia seeds
- ¼ C Raw whole flaxseed
- 1 C Slivered almonds
- ½ C Pecans, chopped
- ½ t Kosher sea salt
- 1 t Ground cinnamon
- ¼ t Ground nutmeg
- ¼ t Allspice
- ½ C Coconut, shredded, unsweetened
- ¼ C Pure coconut oil, room temp or melted
- ½ C Pure maple syrup
- ¾ C Amaretto Liqueur
- After baking add ins:
- ¼ C Golden raisins
- ¼ C Dried Zante Currants, or dried cranberries, dried cherries or other dried fruit you prefer
- ¼ C Dried dates, small pieces
- ¼ C Raisins
- Pre-heat the oven to 325 degrees.
- Arrange two racks in the upper and lower one third of oven.
- In a large bowl, combine the rolled oats, chia seeds,flax seeds, almonds, pecans, salt, cinnamon, nutmeg, allspice, and coconut.
- In a small bowl, combine the maple syrup, amaretto, and coconut oil.
- If your coconut oil is in solid form, melt it first over low heat until it is completely liquefied.
- Pour the mixture over the dry ingredients and mix well.
- Spread the granola onto two parchment-lined baking sheets.
- Bake for 28-30 minutes, stirring every 10 minutes, until golden and crispy.
- Reverse position of baking trays once, half way through baking time.
- Granola is done when both trays look evenly golden brown.
- Remove from oven and allow to cool.
- When cool enough to handle, break up the granola.
- Add in the raisins and dried fruit and mix gently.
- When completely cooled, store granola in an airtight container.
Recipe by My Sweet California Life at /amaretto-maple-spice-raisin-granola-inspired-by-the-san-joaquin-valley/
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