Go Back
Print Recipe

Granola

Course: Breakfast, Snacks

Ingredients

  • 5 Cups Old Fashioned Rolled Oats
  • 1 1/2 Cups Nuts Raw or Roasted
  • 1/2 Cup Seeds
  • 1/2 Cup Coconut Shredded or Flakes, Optional
  • 1/2 Cup Sweetener
  • 1/2 Cup Neutral Oil
  • 1/2 Teaspoon Kosher Salt
  • 1/2 to 1 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Cup Dried Fruit
  • 1/2 Cup Baking Chips Optional

Instructions

Customize your Granola Options:

  • Nuts: Almonds (whole, sliced, or slivered), Pecans, Walnuts, Cashews, Peanuts, Hazelnuts, Pistachios, Macadamia Nuts or any combination thereof.
  • Seeds: Pumpkin Seeds (Pepitas), Sunflower Seeds, Flax Seeds or Chia Seeds. For small seeds like Flax or Chia use only 1 to 4 Tablespoons.
  • Sweeteners: Maple Syrup, Honey, or Agave. Add 1 to 3 Tablespoons of Brown Sugar for added sweetness.
  • Neutral Oils: Avocado Oil, Coconut Oil, Light Olive Oil (not Extra Virgin), or Vegetable Oil.
  • Spices: Instead of traditional cinnamon and nutmeg, you can experiment with ginger, cardamom, curry powder, or chili powder. Use 1/2 to 1 teaspoon total. You can also try orange or lemon zest (up to 2 teaspoons.)
  • Dried Fruit: Cranberries, Blueberries, Cherries, Apricots, Raisins, Sultanas, Dates, Pineapple, Papaya, or Banana Chips.
  • Baking Chips: Dark, Milk or White Chocolate, Butterscotch or Peanut Butter.

Recommended Combinations:

  • Cranberry-Almond: Almonds, Pumpkin Seeds, Coconut, Cinnamon, Nutmeg, Dried Cranberries and White Chocolate Chips.

Method:

  • Set your oven rack to the upper-middle position and preheat to 325 degrees.
  • Line a large baking sheet with parchment paper or a silicone liner, set aside.
  • In a large bowl, combine oats, nuts, seeds and coconut; toss until well mixed.
  • In a small bowl, whisk together sweetener, oil, salt and spices. Pour over oat mix and stir with a wooden spoon until the mixture is evenly coated.
  • Spread on to prepared baking sheet and firmly press down with the back of your spoon. This will help create the granola clusters.
  • Bake until golden brown, about 40 to 45 minutes, rotating the baking sheet halfway through. The granola should feel dry, but won't be crunchy yet.
  • Let cool, undisturbed, on a wire rack for 45 minutes to an hour or until completely cool. Your granola should now be crisp and crunchy.
  • Break the granola into clusters and then add dried fruits and baking chips. Stir to combine.
  • Store in an airtight container at room temperature for 2 weeks. Makes approximately 9 cups.