Granola

You can't have homemade yogurt without some homemade granola. I have tried several recipes and I have landed on this one as a favorite. I found the recipe on 100daysofrealfood.com. I changed few things in it for myself. I don't usually put any dried fruit in it but you could certainly do that after you bake it. I have also had this as a cereal with milk. It's really good that, too.

Granola

4 cups rolled oats
1 cup raw sliced almonds 
1 cup raw chopped walnuts 
1 cup unsweetened shredded coconut (I found this in the organic section)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup raw hulled sesame seeds
2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp grated or ground nutmeg
6 Tbsp unsalted butter
1/3 cup honey
3 Tbsp black strap molasses
1/2 tsp fine sea salt
2 tsp vanilla extract

Preheat oven to 250 F degrees. Line a jellyroll baking sheet with parchment paper or spray with oil and set aside. Place the oats, almonds, walnuts, coconut, seeds and spices in a large mixing bowl and toss to combine. Heat the butter, molasses, and honey together in a small saucepan over low heat until the butter melts. Stir in sea salt and vanilla. Remove from the heat. Pour the hot liquids over the dry ingredients and stir until well mixed. Place the granola onto the prepared pan and press firmly with a spatula to create an even layer. Bake until the granola is firm to the touch and a deep golden brown, about 1 hour and 15 minutes. (The granola will become crisper as it cools.) Cool completely in the pan, then lift an edge of parchment or use a fork to break into pieces. It will keep for a couple weeks in an air tight container at room temperature.