Homemade Baked Granola
Serving Size: 16 servings
A crunchy, naturally-sweetened oat granola with nuts, and seeds. Easy two-bowl recipe, great for breakfast or snacking.
INGREDIENTS
• 4 cups old-fashioned rolled oats
• 1 cup raw pecans
• 1 cup raw walnuts
• ½ cup raw sliced almonds
• ½ cup pepitas
• 1/3 cup chia seeds
• 1 teaspoons fine sea salt
• 1 tbsp ground ceylon cinnamon
• 1 tbsp ground nutmeg
• ½ tbsp ground ginger
• ½ cup extra virgin olive oil
• 1 cup maple syrup
• 1 tbsp vanilla extract
• 1 cup shredded coconut flakes
STEPS
1. Preheat and prep: Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper.
2. Mix dry ingredients: In a big bowl, mix together the 4 cups old-fashioned rolled oats, raw nuts and seeds, fine sea salt, ground cinnamon, nutmeg, and ginger until evenly combined.
3. Add wet ingredients: Pour in the olive oil, maple syrup and vanilla extract. Mix. Then combine well with dry ingredients. Spread the mixture out in a thin, even layer on your prepared pan. For chunkier clusters, press it back down flat with a spatula.
4. Bake for 20 min at 350°F. Remove from oven, add coconut flakes then bake for another 5-7 min.
5. Cool completely: Remove from the oven and let the granola cool untouched on the pan, it will crisp up further as it cools. It is key to getting good crunch/clumps.
6. Once fully cool, break the granola into pieces by hand (for bigger clusters) or stir it loose with a spoon (for a looser texture).
7. Store: Keep in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
NOTES
Swap in whatever nuts, seeds, or dried fruit you like, this base ratio is flexible. Add mix-ins like chocolate chips only after the granola has fully cooled so they don't melt.
