I seriously make a batch of this every few weeks for our kitchen, and always an extra jar or two for friends/family. There are so many yummy bags of granola you can purchase from the store but more often than not they contain way too much sugar/nonsense and are too expensive. This recipe is a breeze to throw together and the best part is that it warms the house up with a tasty scent!
Ingredients:
3 cups gluten free rolled oats
1/2 cup shredded coconut
1/2 cup crushed nuts and/or seeds*
1/4 cup (melted) coconut oil
1/3 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
pinch sea salt
large handful organic raisins or dried fruit of your choice*
Directions:
Preheat oven to 350 degrees. Mix all ingredients together well in a large bowl (just leave out raisins or dried fruit). Spread onto a baking sheet. Bake for 10 minutes, then stir. Bake for another 10 minutes, then stir. Bake for 5 more minutes then remove from oven and stir in dried fruit. Allow granola to cool before transferring to a large glass jar. Can be left on counter top or in your fridge for a few weeks (but mine NEVER lasts that long!).*My favorite crushed nuts/seeds in this recipe are any or some cashews, walnuts, sunflower seeds, pumpkin seeds and pecans. Depending on the season I will play with spices so in the fall I love using pumpkin spice with dried figs, in the winter I’ll use cardamom/cinnamon/nutmeg and fresh ginger, and in the summer I’ll throw in dried banana slices at the end. Have fun with it!
Preheat oven to 350 degrees. Mix all ingredients together well in a large bowl (just leave out raisins or dried fruit). Spread onto a baking sheet. Bake for 10 minutes, then stir. Bake for another 10 minutes, then stir. Bake for 5 more minutes then remove from oven and stir in dried fruit. Allow granola to cool before transferring to a large glass jar. Can be left on counter top or in your fridge for a few weeks (but mine NEVER lasts that long!).*My favorite crushed nuts/seeds in this recipe are any or some cashews, walnuts, sunflower seeds, pumpkin seeds and pecans. Depending on the season I will play with spices so in the fall I love using pumpkin spice with dried figs, in the winter I’ll use cardamom/cinnamon/nutmeg and fresh ginger, and in the summer I’ll throw in dried banana slices at the end. Have fun with it!