Seven Year Granola

I have a confession to make: this granola isn't mine. I actually got the recipe off of the Traveler's Lunchbox blog. It took her seven years to refine it, thus the name. The difference between this and other granola is the use of oat flour and brown sugar, the combination of which produces a super light and flaky granola. I love this granola, even though I'm not really a granola person. But I tried this recipe because it made me feel nostalgic, my mother would always make granola for us. Anyway, I ended up making it for an entire summer a couple years ago. It's easy to make, and mixes up pretty quick, and it's healthy. And did I mention it's economical as well?? It lasts us at least a good week, and that's with us eating it like there's no tomorrow!
Anyway, I forgot about this granola until I stumbled across the recipe last week. I thought I'd share. Just a note before you read the recipe, if you don't have quick oats and oat flour, no prob! Just do what I do and for quick oats blend regular rolled oats in a food processor/blender until they're about half their normal size. Do the same for oat flour until it reaches a flour stage.

Seven Year Granola:

• 3 cups quick oats
• 2 cups oat flour
• 3 cups nuts/seeds (I like to use a mix of almonds and walnuts, but play with it!)
• 1 cup coconut (optional, I actually added this)
• 1 cup brown sugar, packed
• 1/2 cup unsalted butter (I used salted, it's all I had)
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp mace
• 1 cup Craisins
  

Preheat oven to 300 degrees Fahrenheit. In a large bowl combine the oats, oat flour, nuts and/or seeds. In a microwave-safe bowl or a saucepan combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly (about 1 min. for the microwave). Stir everything together until smooth, then stir in the salt, vanilla and spices. Pour this mixture over the oats and nuts, stirring everything well to coat. Let stand for about 10 minutes.
Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25-30 minutes, or until the top is golden brown. Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake-and-stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1 1/2 hours (for me it took 1 1/4). Add Craisins, if using. Cool completely before using. Store in a covered container at room temperature. Serve with milk or yogurt and fruit as desired.

1. Finished Product, 2. Adding quick oats, 3. Oat flour, 4. oats, coconut and nuts, 5. mixing oats, nuts and coconut, 6. uniform mix, oat and more, 7. spices, 8. unmelted spice mix, 9. Melted spice and sugar mix, 10. Oats & etc. mixed with brown sugar mix, 11. the Quaker Oat Guy, 12. ready to bake granola