This granola recipe is super simple, quick, delicious, healthy, and filling! Using natural ingredients such as honey, nuts, and coconut oil, you will never want to purchase the store bought kind again. My favorite way to enjoy this granola is over greek yogurt with blueberries. Yum!
I prefer to use gluten free old-fashioned rolled oats in this recipe. Gluten free is a personal preference but old-fashioned rolled oats seem to work best. The great thing about granola is that it is so versatile. Therefore, the other ingredients can be modified to your liking. For instance, I use walnuts in this recipe but you can easily switch that out for pecans, almonds, cashews, etc. Instead of pumpkin seeds, maybe you prefer sunflower seeds? You may also easily add ingredients not listed such as chopped chocolate or coconut flakes.
Tips
- Do not over-bake – It is important to not over-bake this granola. Remove from the oven as soon as it starts to turn light golden brown. It will still feel soft but will crisp as it sits and cools on the cookie sheet.
- Storage – This granola should be stored in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Baker’s Half Sheet – to bake granola
- Stand Mixer – to mix granola
Granola
This granola recipe is super simple, quick, delicious, healthy, and filling!
Ingredients
- 4 ½ cups old-fashioned oats
- 1 ½ tsp cinnamon
- ¾ tsp salt
- 1 cup chopped walnuts
- 1 cup pumpkin seeds
- ½ cup melted coconut oil
- ½ cup plus 1 Tbsp honey
- 1 ½ tsp vanilla
- 1 cup raisins (optional)
Directions
- Step 1 Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- Step 2 In a large bowl, thoroughly stir together oats, cinnamon, salt, walnuts, pumpkin seeds, and raisins (optional).
- Step 3 Add melted coconut oil to dry ingredients and stir. Next, measure in honey and vanilla. Mix thoroughly, making sure every oat is coated.
- Step 4 Distribute granola evenly on parchment lined cookie sheet and bake for 20 minutes (stir at halfway point) or until just turning light golden brown. Do not over-bake. Let granola cool completely before breaking apart and storing. Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
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