This is my go-to granola. I make this simple, easy recipe every couple of weeks and eat it for breakfast every day.
Mix it with nut butter to top your morning yogurt, grab a handful when you need a snack, or simply add almond milk for a quick breakfast!
Ingredients
- 90 g coconut oil (or neutral oil), melted
- 160 ml maple syrup
- 1 tsp cinnamon
- ½ tsp cardamom
- 1 tsp vanilla extract
- 1 pinch of kosher salt
- 400 g whole, rolled oats
- 250 g total of assorted nuts and seeds. I use 50 g each of:
- Pepitas
- Almonds
- Walnuts
- Cashews
- Pecans
Steps:
Preheat your oven to 350ºF. Line a large baking tray with parchment paper or silicone baking mat.
In a small pot on the stove, heat coconut oil and maple syrup until the coconut oil has just melted. Turn off the heat and add in your cinnamon, cardamom, pinch of salt, and vanilla extract. Whisk carefully to combine.
In a large bowl, combine the rolled oats and assorted nuts. Stir until mixed together.
Pour your melted ingredients from the small pan over the dry, oat-nut mixture. Using a silicone spatula, stir to combine until the oats are thoroughly coated and all the ingredients are well distributed.
Place your granola in the oven for 30 minutes. Remove your sheet pan after 15 minutes to stir and flip the mixture with a rigid spatula. Place your granola back in the oven.
If, after 30 minutes at 350ºF, your granola isn’t done, bake for additional in 5 minute increments until your granola is golden brown all over. Watch the nuts and seeds particularly to make sure they don’t burn and turn black.
Set your sheet pan on a cooling rack and allow the granola to cool completely before storing in an airtight container for up to 1 month.
(N.B. If you have a cat like mine, ahem Mochi, make sure your pets can’t access this granola as it cools. I’ve come downstairs to a major granola mess!)
You can serve this granola on its own with almond milk or your milk alternative of choice or serve it on top of cashew or coconut yogurt with fresh fruit and a drizzle of nut butter.
Granola Flavor Variations:
Variation 1: Instead of cardamom and cinnamon, add in ⅛-¼ cup of your favorite nut butter (e.g. cashew, almond, or peanut butter) in with the melted coconut oil and maple syrup for a nuttier flavor.
Variation 2: In the last 10 minutes of bake time, mix in 1/2 cup of coconut flakes to amp up the coconut flavor. These buddies bake and brown quickly, so watch them closely!
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