The Best-ever Healthy Homemade Granola
After much searching, I’ve come to realize it’s nearly impossible to find the perfect granola at a grocery and even health food store. And if you do, it’s super expensive. This recipe, which I adapted and tweaked from Cookie and Kate, is quick to make, contains no preservatives and, most importantly, is delicious. It’s become my go-to addition to yogurt with fruit, which I often have for breakfast. You can also eat it with milk or on its own as a snack.
Ingredients
- 4 cups whole rolled oats (sprouted or regular)
- 1 cup pecans, chopped (or nut of your choice)
- 1/2 cup raw, unsalted pumpkin seeds (pepitas)
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Method
1. Preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper. Set aside.
2. In a large bowl, combine oats, nuts, pumpkin seeds, sea salt and cinnamon. Stir with a spoon.
3. Add the melted coconut oil, maple syrup and vanilla extract. Use a silicone spatula to mix all ingredients together until every oat, nut and seed is lightly coated.
4. Pour the granola onto the prepared baking sheet. Using the same spatula, spread out evenly and then press the granola down.
5. Bake in oven for 20 minutes. Remove from the oven and turn over the granola with spatula. Press the granola back down to create an even layer. This helps create big, crunchy clusters.
6. Bake for an additional 15 minutes.
7. Remove from oven and let granola cool completely, at least 45 minutes. Break the granola into pieces with your hands.
8. Store in an airtight container for 1 to 2 weeks.
