1.5 KiB
Granola
Ingredients
- 2 cups old-fashioned rolled oats
- 3⁄4 cup raw nuts and/or seeds
- 1⁄2 tsp. fine-grain sea salt or standard table salt
- 1⁄4 tsp. ground cinnamon
- 1⁄4 cup melted coconut oil or olive oil
- 1⁄4 cup maple syrup or honey
- 1⁄2 tsp. vanilla extract
- 1⁄4 cup coconut flakes
Instructions
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Preheat oven to 350°F and line a large, rimmed baking sheet with parchment paper.
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In a large mixing bowl, combine the oats, nuts and/or seeds, salt, and cinnamon. Stir to blend.
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Pour in the oil, maple syrup or honey, and vanilla. Mix well, until every oat is lightly coated. Pour the granola onto the prepared pan and use a large spoon to spread it into an even layer.
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Bake for 10 minutes, add coconut flakes and stir. Press the stirred granola into the pan with a spatula to create a more even layer.
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Bake until lightly golden (10--12 minutes).
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Let the granola cool completely, undisturbed (at least 45 minutes).
Notes
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Store in an airtight container at room temperature for up to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
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Use olive oil for a slightly savory granola, or coconut oil for a more neutral flavor.
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Use maple syrup for a sweet, distinctly maple-flavored granola with few or no clumps.
Use honey for a more neutral flavored, clumpy granola.