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Parve
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
There’s no comparing store-bought granola to the homemade variety. This recipe has become a real staple in our home. It’s a large recipe, but it goes quickly. I usually freeze half and keep the rest in a canister on the counter for easy access.
8 cups old-fashioned oats (use gluten-free if needed)
1 cup pecans
2 cups slivered almonds
3/4 cup pumpkin seeds
3/4 cup roasted and salted sunflower seeds
1 cup sesame seeds
1 cup any other nut of your choice (I like hazelnuts)
1 and 1/2 cups Gefen Honey
3/4 cup coconut oil, melted
3/4 cup Gefen Canola Oil
1 teaspoon cinnamon
1 (1.4-ounce/40-gram) package Gefen Coconut Chips, toasted
2 cup Medjool dates, cut into small pieces, or 2 cups raisins
1 (7-ounce/200-gram) bag Pure Food by Estee Chocolate Chunks
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Place all the ingredients except for the coconut, dates or raisins, and chocolate chips into a very large mixing bowl and mix well so that everything is coated evenly.
Divide between two rimmed baking sheets lined with Gefen Parchment Paper. Bake for 20 minutes.
Remove the pans from the oven and stir to allow the bottom pieces to get baked as well. When returning the pans to the oven, switch them so the top one is on the bottom and the bottom one is on the top, to help everything bake evenly. Bake for another 20 minutes. Stir again.
Lower oven heat to 200 degrees Fahrenheit (95 degrees Celsius) and bake for another 35–45 minutes. Turn off the oven and leave trays inside overnight to dry out.
Add the remaining ingredients and toss well.
Yields 2 large ziplock bags
Photography: Moishe Wulliger Food Styling: Renee Muller
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AMAZING!!! I make this recipe really often. It yields loads but even so I usually double it because it goes sooo quickly. Great for breakfast and just snacking on anytime.
The ratio of nuts to oats is very large – sometimes I half the amount of add-ins (just because its not necessary).