Description
This homemade granola recipe is a perfectly balanced mix of toasted oats, crunchy nuts, and sweet dried fruits, coated with a delicious blend of olive oil, maple syrup, and coconut sugar. Baked to golden perfection, this granola is a wholesome and flavorful snack or breakfast addition that you can customize with your favorite mix-ins.
Ingredients
Scale
Wet Ingredients
- â…“ cup olive oil
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
Dry Ingredients
- 2 ¼ cups old-fashioned oats (rolled, gluten-free)
- â…” cup coconut flakes (unsweetened)
- â…” cup pecans (raw, coarsely chopped)
- â…“ cup pumpkin seeds (raw)
- ⅛-¼ teaspoon salt (to taste)
Mix-ins
- â…” cup dried cherries (or cranberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the granola.
- Make the Base: In a small to medium-sized skillet or saucepan over medium heat, combine the olive oil, pure maple syrup, and coconut sugar. Cook, stirring occasionally, for 2-3 minutes until the mixture starts to boil. Then reduce the heat to low and continue stirring for another minute to ensure everything is well mixed and slightly thickened.
- Add Oats and Mix-ins: Pour the warm syrup mixture over the oats in a large mixing bowl, tossing to coat the oats evenly. Add in the coconut flakes, coarsely chopped pecans, pumpkin seeds, and salt. Stir thoroughly until all ingredients are well combined.
- Spread Granola on Pan: Line a large baking sheet with parchment paper to prevent sticking. Spread the granola mixture evenly across the pan in a single layer to ensure even baking.
- Bake Granola: Place the baking sheet in the preheated oven and bake for 20-22 minutes. Halfway through the baking time, you can stir the granola gently if you prefer more even toasting, otherwise leave undisturbed. Once done, remove the pan and allow the granola to cool completely at room temperature.
- Break Up Granola and Add Dried Cherries: After the granola has cooled, break it apart into large chunky pieces. Stir in the dried cherries or cranberries to add a sweet and tart contrast. Your homemade granola is now ready to enjoy!
Notes
- Store granola in an airtight container at room temperature for up to two weeks.
- You can substitute pecans with walnuts or almonds according to preference.
- For a nut-free option, omit the pecans and pumpkin seeds and add more coconut flakes or seeds like sunflower.
- If you prefer clusters, press the granola firmly into the pan before baking and avoid stirring halfway.
- Adjust the amount of salt to suit your taste; it enhances the sweetness without overpowering.
- Feel free to swap dried cherries with cranberries or raisins for variety.
