Favorite Recipes of Maverick Swaniel Harrienger

{December 15, 2016}   Raffy’s Healthy Granola (Happy Cooking by Giada de Laurentiis, 2015, page 12)

Makes 8 cups.


  • 1 teaspoon safflower or flaxseed oil
  • 3 cups rolled oats
  • 1 cup dried cranberries, chopped
  • 0.75 cup raw almonds, coarsely chopped
  • 0.75 cup hazelnuts, coarsely chopped
  • 0.75 cup sunflower seeds
  • 0.75 cup pumpkin seeds
  • 0.75 cup flaxseeds
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons ground cinnamon
  • 0.75 cup agave syrup


  1. Place 2 racks in the upper + middle thirds of the oven; preheat the oven to 400°F.  Lightly grease 2 rimmed baking sheets with the oil.
  2. In a large bowl, combine the oats, cranberries, almonds, hazelnuts, sunflower seeds, pumpkin seeds, flaxseeds, salt, + cinnamon.  Add the agave + 0.75 cup water + toss well to moisten the ingredients evenly.  Divide the mix between the baking sheets + use the back of a spoon or a spatula to press the granola into an even 0.5″ thick layer.
  3. Bake 30 minutes, rotating the baking sheets halfway through.
  4. Remove the baking sheets from the oven + use a spoon or spatula to lift + toss the granola on each one.  Turn off the heat + return the baking sheets to the oven 2 hours to dry the granola out.  Transfer the granola to an airtight container and it keeps for a month.

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