Homemade Granola
October 11, 2017
Super healthy and easy to make. Plus, it's even more delicious than store-bought!
Directions
1Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
2Melt coconut oil in saucepan, mix in maple syrup and vanilla.
3Pour in the oil, maple syrup and/or honey and vanilla into mixing bowl. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
4Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
Ingredients
3 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 cup buckwheat groats can be substituted for 1 cup of the rolled oats (optional)
2 ½ cups mixture of raw nuts and/or seeds (pecans, pumpkin seeds, cashews, almonds, walnuts, sunflower seeds)
1 teaspoon fine-grain sea salt
½ cup melted coconut oil or olive oil
½ cup maple syrup or unpasteurized honey
Totally optional additional mix-ins: chopped dates, goji berries, raw coconut flakes