Granola

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

The Kelly Kitchen

Granola

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This granola recipe is super simple, quick, delicious, healthy, and filling!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Breakfast, Snack

Cuisine: American

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Ingredients Method

Ingredients

  

1x2x3x?

• 4 ½ cups old-fashioned oats
• 1 ½ tsp cinnamon
• ¾ tsp salt
• 1 cup walnuts, chopped
• 1 cup pumpkin seeds
• ½ cup coconut oil, melted
• ½ cup plus 1 Tbsp honey
• 1 ½ tsp vanilla
• 1 cup raisins (optional)

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

 

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
2. In a large bowl, thoroughly stir together oats, cinnamon, salt, walnuts, pumpkin seeds, and raisins (optional).
3. Add melted coconut oil to dry ingredients and stir. Next, measure in honey and vanilla. Mix thoroughly, making sure every oat is coated.
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.

STORAGE

1. Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.

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