I have been making this granola for years now. It is such a simple recipe and is easily adapted. Even a non-baker like me can’t screw it up!
I really love granola, but I don’t care for most of the options that you can get at the grocery store. They are usually too sweet for me and they are always stingy with the nuts! By making your own, you get it exactly as sweet as you want it, with the flavor you like, and whatever nuts you prefer.
This recipe is a great starting point. You can get creative with the flavors and ingredients to suit your mood. I love adding pumpkin seeds, pecans, and pumpkin pie spice for a yummy fall granola. Another favorite of mine is macadamia nuts and coconut! I will sometimes scale back on the sugar, or add more if it is for my special Christmas morning granola and yogurt parfaits. Get creative and make it exactly as you like!
Make sure you use good quality oats (NOT instant or quick cooking) and raw, unsalted nuts. For sweetener I like to use maple syrup, date syrup, or honey…or a combo of all three! If you want to add any dried fruit, do it after the granola has cooked and cooled. I know this takes a long time to cook, but slow and low is the only way. I tried higher temps and less time and ended up with a slightly burnt taste.
Your kitchen will smell amazing while this granola bakes. It smells like oatmeal cookies! The end result is just lightly sweet, crunchy, toasty, nutty and oh so good! This recipe makes a lot, but you will be surprised how fast it disappears!
- 3 cups rolled oats not quick cooking
- 1 1/2 cups nuts of choice, roughly chopped almonds, walnuts, and pecans are a great combo
- 1/3 cup oil – olive, coconut, or ghee, or a combination if using coconut oil or ghee, melt first
- 1/3 cup liquid sweetener – maple syrup, honey, or date syrup – or a combination
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup coconut flakes add in the last 5 minutes of baking to lightly toast
- 1 cup dried fruit add after granola has baked and cooled
- 1 cup chocolate chips add after granola has baked and cooled
- Preheat your oven to 300 degrees
- Add the 3 cups of oats and the chopped nuts to a large bowl and mix to combine.
- If using coconut oil or ghee, use a microwave safe bowl or pyrex measuring cup and melt it in the microwave first. Add the sweetener of choice (I like to combine them!). Add the vanilla, salt and cinnamon and whisk well to combine.
- Slowly pour the wet ingredients over the oats and nuts while stirring to combine and evenly coat all the oats and nuts.
- Spread evenly on to a parchment lined baking sheet and bake for 30 minuts stirring half way through for even browning.
- Once completely cooled, store in an air tight container for up to 6 weeks.
Nice porrize to see that you’re back in business. N.