As we speak I am munching on homemade granola! That’s right, because I couldn’t get any bigger of a hippie. All jokes aside, I know for a fact that this granola will become a standby in my recipe book, its easy and very very satisfying. Granola was seemingly made for me because as long as you have the temperature and the base ratios down you can add whatever flavors you want. This was just a recipe to get my feet wet but I defiantly hope for more experimentation in the future.
P.S the origin of the recipe is from the Minimalist Baker recipe here
1 1/2 cup rolled oats or instant oatmeal
1/2 cup raw almonds chopped
1/2 raw walnut halves
1/2 cup coconut flakes/shreds
1 Tbsp coconut sugar
1/4 cup dried cherries
1/4 raw sunflower seeds
1/4 raw cashew pieces
pinch of sea salt
3 Tbsp coconut oil
1/2 cup maple syrup or vanilla infused maple syrup.
splosh of vanilla
A dash of nutmeg, cinnamon, and clove
- Preheat oven to 325 degrees F.
- Add oats, coconut, coconut sugar, cherries, salt and the nuts to a large mixing bowl – stir to combine.
- To a small saucepan, add coconut oil and maple syrup. (tip: rub the inside of your measuring cup with a bit of the coconut oil, it insures that every drop of the syrup gets into the mix). Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add vanilla, whisk once more.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated.
- Line a large baking sheet with parchment paper, the parchment should be a little bigger than the pan since it helps contain the granola while baking. Spread mixture into an even layer.
- Bake for 20 minutes, or at least till golden brown.
- To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so DON’T TOUCH!
- Once completely cooled break it into chunks and store in a plastic bag or tupperware.