Description
A super simple and quick recipe for homemade granola that can be customized to include your favorite nuts, seeds, and dried fruits. This keeps for a good 2 weeks in an airtight container, so it makes a good gift. For longer storage, it also freezes well, probably for at least a couple months (although ours has never lasted that long, so I can’t say for sure).
Ingredients
- 3 1/2 cups rolled oats (I used organic, old-fashioned oats for this recipe)
- 3/4 cups pecans, roughly chopped
- 1/2 cup slivered almonds
- 1/2 cup pepitas (hulled pumpkin seeds)
- 1/2 cup sunflower seeds
- 2 Tablespoons flax seed meal
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 2 Tablespoons honey (can be omitted for a vegan version)
- 1 tsp. vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp. salt
- 3/4 cup dried fruit (I used dried cranberries for my Christmas granola)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine oats, flax meal, nuts and seeds.
- In a small sauce pan, melt the coconut oil and add the maple syrup, honey, vanilla, cinnamon, and salt, and stir until well combined.
- Pour wet ingredients over the oat mixture and toss, stirring until all oats and nuts are completely coated with the oil and syrup mixture.
- Pour granola onto the prepared pan and use a spatula to press it into an even layer.
- Bake for about 14 minutes, then stir and press down firmly again. Continue baking for another 10-14 minutes until lightly toasted.
- Place the baking pan on a cooling rack and let sit, undisturbed, until completely cool, at least an hour.
- Add the dried fruit and break up the granola by gently lifting the parchment and placing it in an airtight container.