Homemade Granola Recipe
Making granola is so easy, convenient and inexpensive that I try to keep a supply of it in the pantry for a quick and easy breakfast. Granola goes fast in our house, so I often double or triple the batch when I make it.
Ingredients
- 4 cups rolled oats
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup date syrup
- 1 tsp salt
- 2 tsp vanilla
- 1 cup chopped nuts
- 1/2 cup pumpkin or sunflower seeds
- 1 cup raisins
- 1 cup shredded coconut
- 2 tbs cinnamon
Instructions
- Start by preheating the oven to 350F. To a large mixing bowl, add 4 cups of rolled oats. My favorite oats are sprouted ones by One Degree. I like to get sprouted oats for easier digestion.
- Melt the coconut oil while mixing in vanilla, cinnamon, salt, maple syrup, and date syrup. After the coconut oil is melted, add to oats and mix. Here are the links for my favorite cinnamon and date syrup.
- Chop the nuts and mix in the nuts and seeds. I used cashews in this batch of granola, but pecans or walnuts work great, too.
- Spread the mixture evenly over a parchment lined baking sheet and bake for 10 minutes.
- Sprinkle the shredded coconut over the granola mixture on the pan and mix in while the granola is in the pan. Flatten out the granola and press down with the back of a wooden spoon. Bake for an additional 10 to 15 minutes or until the granola is golden brown.
- Once the granola has completely cooled, break apart in bite-sized pieces and store in a container. The granola is best eaten within 4 to 5 days. Enjoy!