Gluten-free / Dairy-free
Author: Cookie and Kate Prep Time: 5 mins ; Cook Time: 21 mins; Total Time: 26 minutes
4.9 from 1424 reviews
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favourite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
For a grain-free option replace oat portion with nuts and seeds.
· 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola if gluten is a concern to you)
· 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas/pumpkin seeds)
· ¾ teaspoon Himalayan salt
· ½ teaspoon ground cinnamon
· ½ cup melted coconut oil or olive oil
· ½ cup maple syrup or honey
· 1 teaspoon vanilla extract
· Optional: ⅔ cup dried fruit, chopped if large (I used dried cranberries)
· Optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Variations of nuts and seeds that can be used are: hemp seed/flaxseed/chia seed/walnuts/almonds/sunflower seeds etc.
I liked to use a variety of all the nuts and seeds I have in my cupboard which will ensure a wide variety of nutrients in my breakfast. After all, variety is the spice of life.
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 lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
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. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
If you have a dehydrator, you can use this instead of using the oven. On a low temperature dehydrate for a couple of hours and let stand to cool afterwards before moving it to an airtight container.