Description
This homemade granola recipe combines old-fashioned rolled oats, nuts, seeds, and natural sweeteners baked to a perfect golden crisp. Enhanced with warm cinnamon and vanilla, it's a wholesome, crunchy breakfast or snack option that can be customized with your favorite dried fruits.
Ingredients
Dry Ingredients
- 2 ½ cups old-fashioned rolled oats (not quick oats)
- ¾ cup unsweetened flaked or shredded coconut
- ½ cup sliced almonds
- ⅓ cup raw pumpkin seeds
- 1 tablespoon ground cinnamon
- ⅛ teaspoon fine salt
Wet Ingredients
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 2 tablespoons pure honey
- 2 teaspoons pure vanilla extract
Optional Mix-ins
- 1 cup dried fruit (raisins, cranberries, cherries, chopped figs or apricots, dates, etc.)
Instructions
- Preheat the Oven: Set your oven to 300℉ (150℃) and line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Ingredients: In a medium bowl, thoroughly combine the rolled oats, coconut, sliced almonds, pumpkin seeds, maple syrup, avocado oil, honey, ground cinnamon, vanilla extract, and salt until evenly coated.
- Spread Mixture: Evenly spread the granola mixture over the entire surface of the prepared baking sheet in a single, even layer to promote consistent baking.
- Bake: Place the baking sheet in the oven and bake the granola for 22-26 minutes without stirring, until it turns lightly browned and fragrant.
- Rotate and Turn Off Oven: Open the oven door carefully, rotate the baking pan to ensure even browning, then close the door and turn the oven off.
- Rest in Oven: Allow the granola to sit undisturbed in the turned-off oven for 30 minutes. This resting period helps it crisp up perfectly.
- Cool and Add Fruit: Remove the granola from the oven and let it cool completely on the baking sheet. Once cooled, sprinkle with your choice of dried fruit if using, then break into clusters.
- Store: Transfer the cooled granola into an airtight container and store at room temperature for up to one month to maintain freshness.
Notes
- Use old-fashioned rolled oats, not quick oats, to achieve the best texture.
- Avocado oil is chosen for its mild flavor and healthy fat profile, but you can substitute with other neutral oils.
- Do not stir the granola during baking to allow for natural cluster formation.
- Allowing the granola to rest in the turned-off oven intensifies crispness.
- Optional dried fruits should be added only after the granola cools to avoid sogginess.
- Store in an airtight container to maintain crunch and freshness up to one month.
