Granola

MAKE IT GLUTEN FREE: Be sure to use certified gluten-free oats. MAKE IT NUT FREE: Use seeds, like pepitas or sunflower seeds, instead of nuts. IF YOU WANT TOASTED COCONUT IN YOUR GRANOLA: Stir the coconut flakes into the granola halfway through baking. They'll get nice and toasty that way. SERVING SUGGESTIONS: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola "croutons.
Photo by Lisa M.
Adapted from cookieandkate.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookieandkate.com

Ingredients

  • 4

    cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

  • 1 1/2

    cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)

  • 1

    teaspoon fine-grain sea salt (if you're using standard table salt, scale back to 3/4 teaspoon)

  • 1/2

    teaspoon cinnamon

  • 1/2

    cup melted coconut oil or olive oil

  • 1/2

    cup maple syrup or honey

  • 1

    teaspoon vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and totally optional chocolate chips). Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

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