Until I started researching for this recipe, I didn’t realize that granola is one of those things you can kind of freestyle. But it totally is- you can switch it up with different kinds of nuts, seeds, oils, and dried fruits. Flexible recipes are my favorite recipes.
I went with:
- 2 cups old-fashioned oats (not quick-cooking)
- 3/4 cup sunflower seeds
- 3/4 cup almonds, slivered
- about 1/3 a cup sweetened coconut shreds
- 1/3 cup oil (I combined coconut and flax seed, but olive oil is recommended)
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- a pinch of nutmeg
- a pinch of ginger
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
Making granola is very easy. Just preheat your oven to 350º F and mix everything together. If you are going to add coconut like me, leave that out until later.
Then line a cookie tray with parchment paper, and spread the mixture out on it.
Bake for about 30 minutes. Stir every ten minutes or so to ensure that it cooks evenly. If you’re adding coconut, stir it in with about 5 minutes left to cook. For nice chunks, don’t stir immediately after removing the tray from the oven.
It came out delicious. I can’t wait to enjoy it for breakfast all week!