I love granola, of all varieties, but especially homemade. It's so yummy and so easy to make! I eat it on top of yogurt, pour milk over it like cereal, have it with a side of fresh fruit, and sometimes I just eat it by itself! Granola is great for breakfast or as an after school snack, and you can adjust it to include whatever you want. Here is my basic recipe that I have adjusted over several batches to include all of the good things that I like...
Ingredients:
1/3 c melted coconut oil
1/3 c honey
1 rounded tsp cinnamon
1/2 tsp nutmeg
1/4 tsp kosher or sea salt
1 tsp pure vanilla extract
3 c rolled oats
2/3 c slivered almonds
1/2 c pecan pieces
1/4 c raw pumpkin seeds
1/3 c unsweetened coconut flakes
1.5 cups of your favorite dried fruits - I use 1/2 c each of regular raisins, golden raisins, and cranberries
Directions:
Preheat your oven to 250 degrees F and line two rimmed baking sheets with parchment paper.
Microwave coconut oil for 15-20 seconds until melted and add to a large mixing bowl along with honey, cinnamon, nutmeg, salt, and vanilla extract.
Whisk together until well combined and add in oats, almonds, pecans, pumpkin seeds, and coconut flakes.
Stir with a spatula until the dry ingredients are well coated by the honey mixture. You can add in the dried fruits at this point but if you want to keep them soft, add them in after the granola has been baked and cooled - I add my fruits at the end.
Divide the granola between the two pans and spread out in an even layer.
Bake for 75 minutes, removing the trays every 15 minutes to stir the granola and rotate the pans to ensure even baking.
Allow granola to cool and crisp up on cooling racks before removing from the pans. Stir in dried fruits and store in an airtight container. The granola should stay fresh for a few weeks if properly stored.
Ingredients:
1/3 c melted coconut oil
1/3 c honey
1 rounded tsp cinnamon
1/2 tsp nutmeg
1/4 tsp kosher or sea salt
1 tsp pure vanilla extract
3 c rolled oats
2/3 c slivered almonds
1/2 c pecan pieces
1/4 c raw pumpkin seeds
1/3 c unsweetened coconut flakes
1.5 cups of your favorite dried fruits - I use 1/2 c each of regular raisins, golden raisins, and cranberries
Directions:
Preheat your oven to 250 degrees F and line two rimmed baking sheets with parchment paper.
Microwave coconut oil for 15-20 seconds until melted and add to a large mixing bowl along with honey, cinnamon, nutmeg, salt, and vanilla extract.
Whisk together until well combined and add in oats, almonds, pecans, pumpkin seeds, and coconut flakes.
Stir with a spatula until the dry ingredients are well coated by the honey mixture. You can add in the dried fruits at this point but if you want to keep them soft, add them in after the granola has been baked and cooled - I add my fruits at the end.
Divide the granola between the two pans and spread out in an even layer.
Bake for 75 minutes, removing the trays every 15 minutes to stir the granola and rotate the pans to ensure even baking.
Allow granola to cool and crisp up on cooling racks before removing from the pans. Stir in dried fruits and store in an airtight container. The granola should stay fresh for a few weeks if properly stored.