Granola is a breakfast and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. wikipedia Best of all, this recipe is super easy to make! Just stir together the dry ingredients, drizzle in the wet ingredients, and mix it all together. Bake and enjoy!!
If you’re anything like me, you’ve spent hours in the cereal aisle at the grocery store, trying to find just the right kind. You know the one – it has lots of fun mix-ins like nuts and dried fruit, it’s sweet, but not too sweet, it’s spiced with cinnamon, and it’s filled with big clusters of oats and nuts. And if you’re anything like me, you’ve come to realize that it’s nearly impossible to find the perfect granola at the store.
This delicious healthy granola recipe is naturally sweetened with maple syrup or honey. It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings. There’s a lot to love about this homemade granola recipe. It’s easy to make, it’s healthy, it’s delicious, and it will make your kitchen smell amazing!
Not exactly what you are looking for? Try these other great Breakfast recipes:
- Amish Breakfast Casserole
- Southern Country Gravy
- Broccoli Mushroom Cheddar Omelet
- Spanish Potato Omelete
- Breakfast Grilled Cheese
- Asparagus Frittata
Granola
This delicious healthy granola recipe is naturally sweetened with maple syrup or honey. It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
- Prep Time: :05
- Cook Time: :21
- Total Time: :26
- Yield: 8 cups 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)
- 1/2 teaspoon ground cinnamon
- 1/2 cup melted coconut oil or olive oil
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2/3 cup dried fruit, chopped if large (I used dried cranberries)
- Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*
Instructions
- Preheat 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.
- Pour in the oil, maple syrup and/or honey and vanilla. 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 lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- 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. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Notes
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.
*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.
Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”