Granola is amazing for multiple reasons, but the biggest one is just how versatile it is! It’s great for breakfast with any kind of milk or yogurt, accompanied alongside fresh fruit for a snack, crunchy topping for a salad, or just as something to munch on. The best thing about making it yourself is that you can customize it exactly how YOU want to! I’ve played around with this recipe and made it both grain free and with oats, and it’s delicious both ways.
- Preheat oven to 300 degrees
- In a saucepan, combine 1/3 cup coconut oil, 1/3 cup honey or maple syrup, and 1 t vanilla extract. Simmer on low heat until coconut oil is melted; gently whisk to combine.
- In a food processor, pulse 1/3 cup unsweetened shredded coconut and 2 cups nuts of choice. If using oats, do 1 cup of old-fashioned rolled oats and 1 cup of nuts. My favorite combo is almonds and cashews, but you can be as creative (or boring!) as you like. Pecans are a favorite of Cody’s. Important: Pulse the nuts just enough to crush them. I’ve found this to be about 10 pulses.
- Transfer food processor mixture to a mixing bowl and fold in 1 cup raw seeds of choice. I use pepitas, but sunflower seeds or others also work great.
- Add saucepan mixture and combine until evenly coated.
- Place combined mix onto parchment paper-lined baking sheet and bake in oven for 15 minutes.
- Remove baking sheet from oven and toss granola with 3/4 cup dried fruit mixture (this can be anything: more coconut, blueberries, apricots, raisins, cherries, etc.).
- Return sheet to oven for three more minutes, then remove and allow to cool for 60 minutes.