Homemade granola is by far the best! It’s totally customizable, so you can put any kind of nuts or seeds that you like into your batch. This is one of my favorites and I love the hint of dark cocoa powder. This can be eaten for breakfast or as a little snack. I love it with a splash of unsweetened almond milk. Mmm…you’ll have to try this! I can just eat this all day everyday! It’s definitely a people pleaser. Make some, keep some, and give some away. They will love you forever. I promise!
(Recipe adapted from Minimalist baker)
Easy Homemade Granola
- 3 cups rolled oats
- 1/2 cup unsweetened coconut flake
- 1 cup sliced almonds
- 1/2 cup pecans
- 1/2 cup walnuts
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup craisins [or other dried fruit]
- 2 Tbsp. sugar
- ¼ tsp of salt
- 1/2 Tbsp. ground cinnamon (a little more won’t hurt)
- 1 Tbsp dark cocoa powder (optional)
- 1/4 cup extra-virgin coconut oil
- 1/3 cup + 2 Tbsp pure maple syrup (you can also sub honey or agave)
- 1 tsp. vanilla extract
- Preheat oven to 340 degrees.
- Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, seeds and nuts together in a large bowl.
- In a small saucepan over medium low heat, warm the coconut oil, maple syrup and vanilla extract and pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a baking sheet (may take two batches) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly. You want it to be a golden color.
- Add the craisins to the baking sheet in the last few minutes of cooking, so they don’t get hard.
- Once the granola is visibly browned (about 23 minutes for me), remove from the oven and scoop into a bowl to let it cool. Place in a container that has an air-tight seal and it should keep for a few weeks.