2In a large mixing bowl, combine the oats, almonds, walnuts, flax seeds, salt, spices, and brown sugar.
3Toss the dry mixture well with your hands.
4In another small microwavable cup, combine the butter, coconut oil, and maple syrup.
5Microwave the wet mixture for about 20 seconds or until melted.
6Pour the melted wet mixture over the dry mixture and blend well, coating everything thoroughly, essentially 'massaging' the oils into the dry mixture.
7Spread the mixture evenly on 2 parchment paper-lined cookie sheets.
8Bake in the preheated 300-degree oven for about 20 to 24 minutes or until golden brown.
9Remove the granola from the oven and transfer it to a bowl.
10Add the dried cranberries and diced dates to the bowl.
11Toss and blend the mixture with the added fruits.
12Let the mixture cool completely.
13Once cool, add the cacao nibs and coconut to the bowl.
14Toss and blend the mixture.
15Add the sea salt flakes.
16Toss and blend one last time.
Ingredients
4 cups rolled whole oats, packed
1 cup almonds, whole
0.5 cup walnuts, chopped
0.5 cup flax seeds, can substitute ground flax
0.5 tsp. sea salt
1 tsp. Chinese 5-Spice, jump up to 2 teaspoons if you want more fragrance and spice!
1 tsp. allspice
0.25 cup dark brown sugar, can substitute coconut sugar
4 Tbl. butter, melted, vegans can substitute a nondairy butter substitute
0.33 cup coconut oil, microwave into liquid if solid
3 Tbl. maple syrup
1 cup dried cranberries
0.5 cup diced dates
0.5 cup cacao nibs
1 cup shredded sweetened coconut, can substitute UNsweetened coconut
2 tsp. sea salt flakes
Equipment
large mixing bowlsmall microwavable cup2 parchment paper lined cookie sheetsovenbowl
Tips
For a vegan version, use plant-based or vegan butter.
All ovens are different, and altitude impacts baking and cooking; oats should be golden brown.
Store granola in large glass airtight containers/jars in a cool dry place.
Locations with high humidity will affect freshness.
Granola is good for about 6-8 weeks.
Vacuum sealing will help extend the shelf life of granola.
If you don't have Chinese 5-spice, try a pumpkin pie spice mixture with additional cinnamon, or a combo of 1/2 tsp each of ground cloves, nutmeg, allspice, 1 tsp ground cinnamon, and ground star anise if available.
To make granola bars, consider using existing Dead Sea Granola recipes for coffee cake, cookie mounds, or almond butter granola cookies.
If using one large sheet pan instead of two, the granola will be about 1.5 inches thick; midway through baking, carefully mix things around with a long-handled wooden spatula.
If allergic to oats, this granola recipe requires oats; an experimental alternative is to boil lentils, drain, scatter on parchment paper, drizzle with coconut oil, and bake until crunchy.
If you can't have salt, add more spices like cinnamon and/or Chinese 5 Spice.
To substitute for coconut oil, use melted butter and avocado oil combo (or olive or almond oil with butter).
If not a fan of coconut, add crushed macadamia nuts and more chewy dried fruits, or finely grind the coconut in a food processor to change the texture.
Granola freezes very well and can last a good 6 months or more.