This granola is served frequently in our Wiscasset dining hall and is one of our most requested recipes. This particular version is nut-free, but you can substitute any combination of nuts, seeds and grains, as well as, varying the amount and type of sweetener. Quinoa flakes instead of oats would make this gluten-free.
Chewonki Granola
4 c Rolled Oats
½ c Flax Seed
1 c Unsweetened Coconut
1 c Sunflower Kernels
1 c Pumpkin Seeds
1 tbsp. Cinnamon
2 tbsp. Vegetable Oil
¾ c Honey or Brown Sugar
⅓ c Water
Combine dry ingredients. Heat remaining ingredients to dissolve sugar. Combine with dry mixture. Spread evenly on a sheet pan. Bake at 275°, stirring often until golden. Cool, add dried fruit as desired, and store in an airtight container.
