Granola has been around forever but I feel like it’s really taken off lately – especially homemade granola. I’ve always purchased my granola at the store as it was convenient and I have it laying around in the pantry for when I want to add it to some yogurt or when I need a quick snack. Often times the package that I buy doesn’t have the exact ingredients that I like and I end up settling on the best premade version.
After seeing so many granola posts on Instagram I decided that it’s time to finally make my own homemade version with the exact ingredients that I craved. When making your own granola you start off with the basics like oats and nuts and then you add pretty much anything that suits your taste buds. My version includes oats, nuts, coconut and dried fruit, but you could add chocolate chips, millet, flax seeds – the options are endless. Homemade granola is so good and easy to make that I’m kicking myself in the butt for not making it sooner.
This recipe makes about 1.5 pints but you could double the recipe or cut it in half depending on your needs. Make sure to store in an airtight container and eat within 2 weeks. Note that the amount of each ingredient added is based on personal preference, so if you really love almonds add more!
- 1 cup rolled oats
- 1-2 handfuls sliced almonds
- 1 handful slicked pecans
- 1-2 Tbsp pepitas (pumpkin seeds)
- 1 Tbsp sunflower seeds
- 2 Tbsp shredded coconut
- ¼ cup coconut oil, melted
- 1-3 Tbsp maple syrup or honey
- 1 handful dried cranberries
- 1 handful dried cherries
- 1 handful raisins
- Preheat oven to 300 F.
- In a bowl combine the first 6 ingredients (oats, nuts and coconut flakes). Add a pinch of salt, 1-3 dashes of cinnamon, maple syrup and the coconut oil, mix well.
- Pour granola onto a large non stick baking pan (non stick works too) and spread out into an even layer.
- Bake for 30-35 minutes or until golden brown, mixing every 15 minutes.
- Remove from oven and let it cool for a few minutes before adding in the dried fruit. Once completely cool transfer to an airtight container and store for 2 weeks.