There is truly nothing better than the warming scent of granola cooking away in the oven. It's better than cookies, I swear. The best part is that it tastes absolutely delicious, and the crunchy nutty texture keeps me coming back for more. (Portion it out, you'll be fine!)
The reason that this is the One Granola Recipe to Rule Them All is that the base ingredients will give you perfect crispy granola every time, and from there you can get creative with your add-ins to change the flavor profile. You can also make it nut free but using only seeds, vegan by using maple syrup over honey, and gluten free by sticking to GF oats.
This granola is delicious on its own, in a bowl of nut milk, or topping a bowl of Greek yogurt and fruit!
Serving size: ~9 cups
Prep time: 10 minutes | Cooking time: 25 minutes | Total time: 35 minutes
4 cups old-fashioned rolled oats
1 ½ cup raw nuts and/or seeds (I used 1/2 cup pecans 1/2 cup walnuts and 1/2 cup hemp seeds)
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup melted coconut oil
½ cup honey or maple syrup (I like honey because it makes it clumpier)
1 teaspoon vanilla extract
⅔ cup dried fruit (optional)
More optional mix-ins: ½ cup chocolate chips (I used cacao chips with no sugar added), shredded coconut, orange zest, etc!
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper
Add oats, nuts, and/or seeds, salt, and cinnamon to a large mixing bowl. Stir to combine.
Add in the oil, honey or maple syrup, and vanilla. Mix well to coat oats and nuts.
Pour the granola onto your baking sheet and spread it in an even layer.
Bake for 10 minutes and then remove and stir. Press the stirred granola down with your spoon to create a more even layer. This will make crunchy clumps!
Return to the oven and bake for 12 more minutes or until lightly golden, about 25 minute total.
Let the granola cool to room temperature on the counter. Top with the dried fruit and/or chocolate chips if using. Break into clumps or stir together for finer pieces.
Store in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
I hope you love it as much as I do!
If you make this recipe, snap a photo and hashtag it #katalystliving!