Granola can be a healthy part of a well-balanced whole foods diet. However, most granola found in the store is loaded with added sugars and refined oils. Making your own can help reduce added sugars, provide protein, healthy fats and taste great! Use this recipe as a base and mix it up with different nuts, seeds, spices, dried fruits, and sweeteners.
Ingredients
- 5 cups rolled oats, gluten free if needed
- 3 cup raw, unsalted mixed nuts, chopped (Almonds, pecans, walnuts, pistachios, cashews)
- 1/2 cup coconut, shredded, unsweetened
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup organic cane sugar
- 2 tablespoons water
- 1/3 cup coconut oil, unrefined
- 1-2 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup dried fruit (Raisins, cranberries, blueberries, cherries)
Instructions
- Preheat oven to 325°F
- Line two baking sheets with parchment paper.
- In a large bowl combine all dry ingredients, except dried fruit and stir until well combined.
- In medium saucepan, dissolve sugar and water over medium heat. Add coconut oil and stir until melted. Pour over dry ingredients and stir until well combined and moist.
- Divide between baking sheets and spread-out evenly with spatula.
- Place in preheated oven and bake for 12-minutes. Stir and rotate pans (bottom to top and top to bottom) and bake another 12-minutes. Remove from oven and add sprinkle dried fruit on top. Do not mix in if you want clumpy granola. Stir of you like clumpy granola, pat down and allow to fully cool before putting in airtight container. Shelf stable for up to 10 days.
Notes
Serve with your favorite milk, milk alternative or yogurt (organic whole milk, almond, cashew, coconut, or soy). It’s great as a handful in the afternoon for a quick “pick me up” snack.
Sub 1/2 cup honey or maple syrup in place of cane sugar.
