4 cups rolled oats
¼ cup brown sugar
½ cup raw peanuts, coarsely chopped
¼ cup raw sunflower seeds
¼ cup raw sesame seeds
¼ cup raw pumpkin seeds
¼ cup ground flax seeds
¼ cup chia seeds
6 Tbsp raisins
6 Tbsp dried cranberries
½ cup dried coconut, flaked or shredded
1 tsp salt
2 Tbsp honey
6 Tbsp coconut oil
2 egg whites
Preheat oven to 275° F and line a baking sheet with baking parchment.
In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)
Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.
Basic proportions:
4 cups grains
6 Tbsp sweetener
2 ¼ cup nuts and seeds
1 ¼ cup dried fruit
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This basic recipe can be used as the template for many variations of the classic dessert.
For a medium sized cobbler, about 9”×6”.
Filling:
3 cups fruit, fresh or frozen
about ¼ cup sugar (more or less depending on the fruit used)
Topping:
1 cup flour
1 ½ cups rolled oats
¼ cup sugar
1/3 cup butter
Preheat oven to 375° F.
Prepare the fruit as necessary, such as washing, peeling, chopping it into roughly bite-sized pieces, removing seeds. Stir the fruit and sugar together, then spread into the bottom of a baking pan.
Stir the oats, flour, and sugar together. Use your fingers to rub in the butter until there is no dry powder. Sprinkle the topping over the fruit and bake for 30 minutes.
Variations
Use rolled barley, rye, or wheat instead of rolled oats.
Use white sugar, brown sugar, honey, or maple syrup.
Combine any type of fruit.
Add 1-2 tsp of spices to the filling or the topping.
Add extras to the filling like chopped nuts, dried fruit, shredded coconut, or chocolate chips.
Use coconut oil instead of butter.
Use different types of flour in the topping such as almond flour, corn meal or masa harina.
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