What good is a crunchy blog like this one without at least one amazing homemade granola recipe? I’ve been asking myself this question, along with another question for the past few weeks: Why have I waited so long to try my hand at homemade granola? I’ve discovered that there is no good reason to not have made homemade granola before. After making my first batch a few weeks ago I am hooked. It’s so easy! I had no idea how simple, fast, and delicious homemade granola was. Now I know and I’m excited to spread the knowledge!
This recipe includes shredded coconut, nuts, and seeds. It is sweetened naturally with maple syrup and for the oil I chose to use melted coconut oil. All of these ingredients can be easily replaced with your favorites. I chose to use cashews, but feel free to experiment with whatever nuts you like (or leave them out altogether). I also added in pumpkin and sunflower seeds but you can experiment with flax or sesame seeds as well. As far as the sweetener, I chose maple syrup, but this can be replaced with an equal amount of honey. Same goes for the coconut oil–try using butter or even olive oil (I tried this once and it was great)!
My favorite ways to eat this homemade granola are with organic plain, full-fat yogurt or with almond milk and berries. Enjoy!
- 5 cups old-fashioned rolled oats (use gluten-free oats if desired)
- 1 cup unsweetened shredded coconut
- ½ cup chopped organic nuts (cashews, pecans, walnuts, etc.)
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ⅓ cup maple syrup
- ⅓ cup coconut oil (melted)
- 1 Tablespoon vanilla extract
- ¼ teaspoon salt
- Preheat oven to 300°
- Combine oats, coconut, nuts, seeds, and salt in a large bowl.
- In a separate bowl, whisk together the maple syrup, coconut oil, and vanilla extract.
- Pour the wet mixture over the dry and stir until the oats are thoroughly coated.
- Spread the mixture onto a rimmed baking sheet and bake on a middle rack for 20 minutes.
- Stir, toss, and flip the granola as best you can and return to the oven for 10 minutes more.
- Repeat step #6 once more and return to oven for a final 10 to 15 minutes.
- Granola is finished when it is light golden-brown in color and slightly crisp to taste. Keep a close eye on it to prevent burning, since oven temperatures vary.
- Store in a sealed container at room temperature. Will keep for several weeks.