makes about 12-15 servings
1 1/2 cups light brown sugar
1/2 cup filtered water
2 cups rolled oats
2 cups seven-grain flakes [or just double the rolled oats]
1 1/2 cups walnuts, chopped
1 1/2 cups pecans, chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon granulated orange zest [optional]
1/4 teaspoon ground cardamom
3/4 teaspoon Maldon sea salt
1/3 cup walnut oil [or use a neutral oil such as canola]
2 1/2 teaspoon vanilla extract
1. Preheat the oven to 250 degrees. Cover a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a medium sauce pot, combine together the brown sugar and filtered water. While stirring constantly, cook over medium-high heat until the mixture begins to boil. Remove from the heat and let cool to room temperature.
3. In a large bowl, add together the oats, seven-grain flakes, walnuts, pecans, cinnamon, nutmeg, orange zest, cardamom, and sea salt.
4. Stir the walnut oil and vanilla extract into the cooled brown sugar mixture. Then pour it over the oat mixture. Use a wooden spoon to combine the ingredients together.
5. Spread the granola evenly onto the prepared baking sheet.
6. Bake for one hour and 15 minutes. Remove the granola from the oven and flip the granola over with a spatula. (Try to keep it in large chunks.)
7. Bake for an additional 60 minutes, or until the granola is dry.
8. Remove the granola from the oven and allow to cool completely. Break the granola into small chunks and store in an airtight container for up to three weeks.