I love granola. It is a great snack by the handful, as a topping for yogurt- it spices up plain Greek, smoothies, or enjoy with (dairy or nut) milk.
What I don’t love are the high prices of store bought granola and the unnecessary ingredients added. This recipe is free of them both- you probably have most of these ingredients in your pantry and they are clean, minimally processed foods.
I hope you all enjoy this simple, fresh, and lightly sweetened/ no sugar added granola.
Serving size: 3 1/4 cups ; serves 13 people.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 3 cups old fashioned rolled oats
- 1/2 cup raw almonds
- 1/2 cup raw pumpkin seeds
- 1 tbsp chia seeds
- 2 tbsp cacao nibs
- 1 tbsp cinnamon
- shake of turmeric (or any spice you please!)
- 1 pinch sea salt
- ¼ cup maple syrup
- 3 tbsp melted coconut oil
- 1 tsp pure vanilla extract
The secret to having clustery granola:
- Make sure the wet coat the dry ingredients.
- Don’t stir the granola while it’s baking.
- Let the granola cool completely, then break into clumps once it is cooled.
- Preheat oven to 300 degrees F.
- Add oats, almonds, seeds, cacao nibs, and sea salt to a large mixing bowl – stir to combine.
- Add coconut oil and maple syrup to a sauce pan- warm over medium heat for 2-3 minutes, frequently stirring until there is no visible separation, then add vanilla.
- Immediately pour the warm coconut oil and maple syrup mix over the dry ingredients. Stir to combine thoroughly.
- Place mixture on a large baking sheet and spread into an even layer.
- Bake for 30 minutes.
- If you like granola in chunks, don’t stir during baking.
- Watching carefully- do not let the granola burn.
- When the granola is golden brown and makes the kitchen smell quite wonderful, it is done.
- Let cool completely before enjoying.
- Optional: add dried fruit to the pan while the granola is cooling. Break into clumps as desired.
- Store in an air tight container at room temperature for 2 weeks; or freeze up to 1 month.