If you follow me on Instagram, you’ll know that I’m obsessed with baking my own granola. It’s so easy to whip up (especially while catching up on my guilty-pleasure shows…the Bravo TV kind), and I love that you can come up with new flavors on the fly, just by swapping/adding ingredients—like using pistachios instead of pecans, sunflower seeds instead of pumpkin seeds, or adding a spoonful of chia seeds or chocolate chips…whatever you’re in the mood for, whatever’s in your pantry.
Out of all the granolas I’ve made (probably in the hundreds), this is the one that I keep coming back to. It’s my always-delicious, go-to, everyday granola. It’s wholesome, crunchy, toasty with a hint of cinnamon, and just sweet enough. I love the combination of pecans, almonds and pumpkin seeds with the cinnamon and maple syrup, but you can easily swap them with your favorite nuts/seeds. What makes this granola even more addictive is pulsing part of the mixture to smaller, bite-sized pieces (just like store-bought granola), before baking it in the oven. It creates the perfect texture and consistency to munch on.
I always have a jar or two of granola around the kitchen (and it disappears fast). It’s super versatile and makes a great breakfast or afternoon snack. You can add it to smoothies for a nice crunch, sprinkle it on top of yogurt, have it with almond milk and berries like cereal, or if you’re like my boyfriend, eat it straight out of the jar.
- 3 cups rolled oats (I love using these Gluten Free Rolled Oats)
- 1 cup coconut flakes
- 1 cup pecans & almonds (preferably sprouted)*
- 1/4 cup pumpkin seeds (preferably sprouted)*
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup coconut oil
- 1/3 cup + 2 tbsp maple syrup**
- 2 tsp vanilla extract
- About 1/3 cup of dried fruit (I’ve added dried cranberries, but you can add dried apricots, dried cherries, goji berries, raisins, etc. Just don’t go too crazy since they are quite sugary!)
- Food processor (used to pulse mixture down)
*On Sprouted Nuts & Seeds: I highly recommend sprouted nuts and seeds for easier digestion. They remove the outer layer of phytic acid, which makes it hard to digest and may give you that feeling of heaviness. I order mine from nuts.com, livingnutz.com, or at Whole Foods (in the bulk section).
**For Sweetness: I found 1/3 cup + 2 tbsp of maple syrup to be the perfect level of sweetness (and perfect amount to bind the granola), but you can adjust starting from 1/3 cup as you please!
Prep time: 10 min / Cook time: 25 min / Total time: 35 min
Cuisine: Vegan, gluten free
Makes about 5-6 cups
- Preheat oven to 300F/150C.
- In a large bowl, add oats, coconut flakes, nuts, pumpkin seeds, cinnamon and salt. Stir well.
- In a small saucepan, melt coconut oil over low-medium heat. Once the coconut oil is melted, remove from stove and add maple syrup and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the large bowl, while stirring the mixture. Mix until dry ingredients are well coated.
- Pour about 2/3 of the mixture into a food processor and pulse a few times. Don’t over process as you don’t want to turn it into flour. (Note: This step is optional, but I find it helps create much better consistency and texture.)
- Add the pulsed mixture back into the large bowl, and give it a final stir.
- Spread the granola mixture evenly on a baking sheet. Press down and arrange tightly with a spatula.
- Bake in the oven for 20-25 minutes, flipping the mixture halfway through. (Note: Ovens are different so check yours around the 10 min/20min mark to see if it needs to be baked longer. It’s a fine line between toasty and burnt.)
- Remove from oven and let it cool for 20 minutes. The granola will get crunchier as it cools. Add in your choice of dried fruit (I’ve added cranberries below).
Store in airtight container and enjoy! Delicious with yogurt and berries, almond milk, sprinkled on smoothie bowls or just by itself.
It lasts over a month, but pretty sure they’ll be gone before then!
Photographs by Frances F. Denny
Did you make this?
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