The perfect snack for morning, noon, or midnight.
Here I present – my favorite granola recipe! As a lover of all things cereal, oats, trail mix, and carb related it is fair to say that I have tested my share of granolas over the years. Many of them are good, but it has taken quite some time to nail down the combination that I love best. A mix of sweet, salty, texture from various nuts/seeds, and dried fruit is mandatory. I would say that this is the recipe that actually checks all of those boxes and meets my very high granola standards.
When I was in college, I would make a batch of this nearly every Sunday for Andrew and I. It was the perfect thing to have on hand when studying or in class and I loved topping my chia pudding with it for breakfast in the morning. Needless to say that although this yields a seemingly monstrous amount, we would routinely finish it by the end of the week. (By we, I mean mainly I as granola tends to make me lose all will power). Since our days in Nashville, I have tried other combinations but have always come back to this one.
Truly making granola at home could not be easier – mix it up, pop it in a preheated oven, and voila! Also, homemade means that you can make it exactly to your personal tastes, while also eliminating the extra sugar, sodium, and strange preservative ingredients that go into most store bought versions. As a bonus, it will make your house smell absolutely divine – something about the warming scent of spices plus maple syrup in the oven will evoke feelings of supreme coziness. I hope you like this combination below and remember that this is just a guideline. Don’t like pistachios? Leave them out or swap them for a different nut. Cherries not your thing? Maybe try dried blueberries instead. The options are truly endless.
Let me know what you think and if you have any questions in the comments below.
- 3 cups gf rolled oats
- 1.5 cups nuts (some options - shelled pistachios, slivered almonds, chopped cashews, walnuts etc.)*
- 1⅓ cups seeds – (chia, flax, sunflower, pumpkin etc.)
- 2½ teaspoon spices – (cinnamon, nutmeg, ginger, cardamom, turmeric)
- 1 teaspoon sea salt
- ¼ cup coconut sugar
- ¼ cup maple syrup
- ⅓ cup melted coconut oil
- 2 teaspoons vanilla extract
- 1½ cups dried fruit – (dried cherries, raisins, golden raisins, dried blueberries, cranberries etc.)
- Preheat the oven to 300˚F. Line a rimmed baking sheet with parchment paper.
- Place the oats, nuts, seeds, spices and salt in a large bowl and stir to combine.
- Place the coconut sugar, maple syrup, coconut oil, and vanilla in a small pan and heat on medium until the sugar has dissolved into the maple syrup.
- Pour the wet mixture over the oats combo, folding to coat evenly with a large spatula.
- Place the granola mixture onto a rimmed baking sheet lined with parchment paper. Spread the granola out until it’s flat and evenly distributed.
- Bake in the oven for 20 minutes. Take out and sprinkle the dried fruit on top and stir to combine with the other ingredients. Ensure it is spread out flat and evenly on the baking sheet again.
- Bake for an additional 15 minutes and then take out of the oven and let cool in the pan until at room temperature.
- Store in an air proof jar - it will last for several weeks.