I absolutely love granola! I have made several different kinds of granola in the past, and have tried several from grocery stores. This, however, is the granola I always come back to though. It is my absolute favorite! I mean, how could you go wrong with oats, nuts, seeds, and maple syrup?! By roughly chopping up raw almonds it gives this granola great texture and crunch. It also isn’t overly sweet which helps balance the overall flavor.
On top of it’s great taste, this granola could not be easier to make. All you have to do is just whisk a few wet ingredients together and then add your oats and nuts. The most time consuming part is chopping the almonds!
In the past I have added dried fruit to the granola, but I prefer not to add that anymore. However, if you like dried fruit in your granola then by all means add it in! 🙂
I use this granola on top of my goat milk yogurt in the morning, in a bowl with some almond milk, or I just eat it as a snack throughout the day. Be prepared though because this will make a big batch. I usually store it in an airtight container in my pantry. It will last me a few weeks. 🙂
Nut & Seed Granola
1/2 cup coconut oil, melted
1/2 cup maple syrup
4 teaspoons vanilla
1 teaspoon Celtic sea salt
15 ounces (5 cups) old-fashioned rolled oats
7 ounces (1 1/3 cups) raw almonds, coarsely chopped
4 ounces (3/4 cup) raw pepitas
*2 cups dried fruit (optional)*
Preheat oven to 325 degrees, and line a large rimmed baking sheet with parchment paper.
Whisk together melted coconut oil, maple syrup, vanilla, and sea salt. Stir in oats, almonds, and pepitas until well combined, and evenly coated.
Transfer mixture to rimmed baking sheet, and spread into an even layer. Using a stiff spatula, press down mixture until compact. Bake until lightly browned, about 40-45 minutes. Make sure to rotate the pan half way through baking.
Cool granola on a wire rack for 1 hour. Break granola into pieces and store in an air tight container. *At this point you could stir in any dried fruit to the granola mixture.*
Recipe adapted from America’s Test Kitchen