Granola is such a badass option for breakfast. Or a snack. It’s yummy, it’s filling, and it should be quite healthy. I love it with some (dairy free) coconut yogurt and berries, or just straight up bowl-of-cereal style with some almond milk. The problem with going out and buying a box of granola, my little sweet tarts, is that unfortunately many producers don’t know how to sell the stuff without loading it with bullshit and tons of sugar. Even when I reach for the supposed good quality organic stuff, I find myself cringing when I check out the ingredient list and nutrition label. And it can be expensive as hell, too… right? Well I found myself the perfect recipe via Cookie + Kate, a vegetarian food blog that has blessed me in the recipe department several times. It’s quick & easy, wholesome & nutritious, and so damn good. Had to share it with you all, including the specific way I personally make it… cus there are options!
Let’s get right to the point. I’ve copied the recipe below, straight from the source, and I want to go ahead and tell you what my version looks like. Cus I personally think it’s bomb. For my nuts & seeds, I usually do sliced almonds and raw pumpkin seeds (pepitas). I do a little more cinnamon than she (Kate) calls for. Probably closer to a full teaspoon. I always use coconut oil… not olive oil. And let me tell you, the coconut oil gives this stuff amazing flavor. I can’t imagine not using it. I also always use honey… good, raw, local stuff. I’m sure a good quality maple syrup would be good, too – but syrup tends to be a little too sweet tasting for me. I never add in dried fruit cus that is just not my jam. And for my personal optional mix-ins, I throw in some chia seeds and hemp seeds! Best. Ever.
- Author: Cookie and Kate
- Prep Time: 5 mins
- Cook Time: 21 mins
- Total Time: 26 minutes
- Yield: 6 cups
- Category: Breakfast
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 6 cups granola, enough for about 12 servings.
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried cherries)
- Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
- 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 golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and totally optional chocolate chips). 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.
Recipe adapted from my honey almond granola.
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.”