Homemade Granola
Not too sweet, super easy to make, and full of big chunky clusters, this homemade granola is healthy, nutritious, and delicious and will make your kitchen smell amazing! It’s packed with good-for-you ingredients to make a wonderfully filling breakfast, snack, or even a special homemade gift.
I love nibbling on chunks of this granola for snack time, but also for topping kefir, yogurt, or smoothies. Absolutely add dried fruit (I would recommend 150 grams for this size batch) if you want after baked and cooled. However, storing the dried fruit in the granola will soften the crunchy granola and cause it to go bad faster. This batch makes a sizeable amount, about 8 cups and you’ll want to eat it often, but feel free to cut the recipe in half if you need a smaller amount.
I bet you’ll be caught nibbling on chunks all day long!
Ingredients
4 cups | 325 grams gluten-free Old fashioned
oats
2 1/4 cups | 250 grams California walnuts (or other nut)
3/4 cup | 50 grams unsweetened coconut
1/2 cup | 50 grams sunflower seeds
1/2 cup | 50 grams pumpkin seeds
1/4 cup | 20 grams ground flax
2 TBSP | 20 grams hemp hearts
2 TBSP | 20 grams chia seeds
1/2 tsp | 3 grams cinnamon
1/2 tsp | 3 grams salt
3/4 cup | 150 grams coconut oil, melted
1/4 cup + 2 TBSP | 110 grams raw honey (or maple, agave, brown rice)
1/4 cup | 50 grams coconut sugar
1/2 tsp | 3 grams vanilla extract
Preparation
1. Preheat oven to 275F. Line a baking sheet with parchment or a non-stick baking mat.
2. In a large bowl, combine oats, coconut, seeds, cinnamon, and salt, tossing to combine.
3. In a small sauce pot, combine coconut oil honey, sugar, and vanilla. Bring to a boil. Whisking constantly, hold at a boil for 2-3 minutes, until thickened. Immediately pour into a bowl with all of the dries and toss with a rubber spatula to fully coat.
4. Transfer to prepared baking sheet, spreading out into an even layer.
5. Bake in preheated oven for about 30 - 45 minutes, until crisp and golden.
6. The secret is DO NOT STIR. Stirring will break up any clumps that form during baking. Let the mixture cool on the baking sheet before breaking into pieces.
7. Transfer to airtight container or bags for storage. Will last up to 3 months if sealed properly!
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