Granola

Hippy dippy snack man…
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Ingredients

  • 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
  • 1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)
  • 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup melted coconut oil or olive oil
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2/3 cup dried fruit, chopped if large (I used dried cranberries)
  • Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  • Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use - large spoon to spread it in an even layer.
  • Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a mor- even layer). The granola will further crisp up as it cools.
  • Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola int- pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
  • Store the granola 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. The dried fruit ca- freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Notes

Recipe adapted Meg Gordan’s granola, which I’ve tweaked over the years.

Make it gluten free: Be sure to use certified gluten-free oats.

Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.

*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.

Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.” ▸ Nutrition Information The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.

Recipe from Cookie and Kate: https://cookieandkate.com/healthy-granola-recipe/