The perfect superfood granola–not too sweet, a hint of salt, and made only with ingredients you enjoy. This is the perfect accompaniment to your homemade yogurt. This is the basic recipe I developed, but you can substitute or add in any number of ingredients or spices, including chocolate chips, dried cranberries, slivered almonds, pumpkin pie spices–whatever you like)
- 4 cups Old-Fashioned Oats
- 1 1/2 to 2 Cups nuts and/or seeds of choice (I used a combination of pecans, chia, flaxseed, and pepitas (green pumpkin seeds)
- 1/2 Cup coconut flakes
- 1/2 cup dark brown sugar (optional, but it really kicks the flavor up a notch)
- 1 tsp vanilla
- 1/2 cup vegetable or coconut oil
- 1/2 cup pure maple syrup or honey
- 1/2 tsp sea salt (or to taste). I used a full teaspoon, and I thought it could have been scaled back a bit.
- 1/2 tsp cinnamon
- 1 cup raisins or other dried fruit
Preheat oven to 350 degrees.
Combine the oats, nuts and seeds, and coconut flakes in a large bowl.
In a small bowl, whisk together the maple syrup or honey, sea salt, vanilla (if using), brown sugar, and cinnamon until smooth. You may need to microwave this mixture for a few seconds if your brown sugar is lumpy. Whisk in oil. Stir into oat mixture until evenly coated.
Spread mixture evenly into a parchment-lined cookie sheet. Bake for 25 minutes, or until lightly browned, stirring mixture and then pressing it firmly into the pan about halfway through baking time.
Remove pan from oven and allow to cool completely without stirring. Granola will stick in nice little clumps if left undisturbed during this time.
Break up the clumps of granola, and add raisins or other dried fruits as desired.
I use my OXO containers for short-term storage, and then seal the remainder in Food Saver bags for later use, to keep the mixture fresh and crispy.