Description
This isn’t just another granola recipe. It’s the culmination of everything good and delicious about homemade granola, carefully crafted to be the only one you’ll ever need. It’s crunchy, it’s flavorful, and it’s totally customizable to your liking. Make a big batch this weekend and enjoy a healthy and satisfying breakfast all week long!
Equipment:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Spatula
- Airtight container for storage
Ingredients
Units
Scale
Dry Ingredients:
- 3 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 cup mixed nuts, roughly chopped (almonds, pecans, walnuts are great!)
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (Our secret ingredient!)
Wet Ingredients:
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon pure vanilla extract
Optional Mix-Ins (Add after baking):
- 1 cup chopped dried fruit (cranberries, raisins, apricots, etc.)
- 1/2 cup chocolate chips
- 1/2 cup coconut flakes
Instructions
- Get Started: Preheat your oven to 300°F (150°C). Grab a baking sheet and line it with parchment paper. This will prevent sticking and make cleanup easy.
- Combine the Dry Ingredients: In a large bowl, add the rolled oats, chopped nuts, pumpkin seeds, sunflower seeds, sea salt, cinnamon, and nutmeg. Give it a good mix, ensuring everything is evenly distributed.
- Prepare the Wet Ingredients: In a separate medium-sized bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract. Make sure they are well combined.
- Marry Wet and Dry: Pour the wet ingredient mixture over the dry ingredients. Mix thoroughly with a spatula, making sure all the dry ingredients are coated in the liquid goodness.
- Bake to Perfection: Spread the granola mixture in a single layer on your prepared baking sheet. Bake for 25 minutes. At the halfway point, around 12-13 minutes, pull the tray out and give the granola a gentle stir. This is to ensure even browning.
- Cool Down: Once it’s a beautiful golden brown, remove the granola from the oven. Let it cool completely on the baking sheet. Don’t be tempted to move it! It gets crispier as it cools.
- Add Mix-Ins (Optional): If you’re using any dried fruit, chocolate chips, or coconut flakes, now’s the time to mix them in.
- Store and Enjoy: Once completely cooled, transfer your granola to an airtight container. It will keep fresh at room temperature for up to 2 weeks or in the freezer for longer.
Notes
- The Secret Ingredient: The addition of a pinch of ground nutmeg elevates the flavor profile of this granola, giving it a warm, subtly spicy depth that sets it apart from other recipes. Most recipes don’t call for it. Nutmeg complements the cinnamon and adds a unique complexity that people won’t be able to put their finger on, but will absolutely love.
- Sweetener Swap: If you prefer honey, use the same amount as the maple syrup.
- Oil Options: Olive oil can be used in place of coconut oil. However, keep in mind that it will alter the flavor slightly.
- Nut Allergies: If you have nut allergies, simply omit the nuts and add more seeds or other mix-ins like dried fruit or chocolate chips.
- Customization is Key: Feel free to experiment with different nuts, seeds, and dried fruits to create your perfect granola blend.
- For Chewy Granola: Reduce baking time by 5 minutes.
- Extra Crispy: Increase baking time by 5 minutes, but keep watch on it so it doesn’t burn.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 280-320
- Sugar: 10g
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g