3 1/2 cups rolled oats
1 1/2 cups raw, unsalted nuts
1/2 cup raw seeds
1/2 cup coconut flakes, sweetened or unsweetened
1/2 cup honey, or other liquid sweetener
1/2 cup oil
3/4 teaspoon salt
1 teaspoon pure vanilla extract, optional
1 teaspoon ground cinnamon, optional
1 cup dried fruit
Steps to Make It
-
Gather the ingredients.
-
Preheat the oven to 275 F.
-
Add the oats, nuts, seeds, coconut, sweetener, oil, salt, vanilla (if using), and cinnamon (if using) to a large, rimmed baking sheet. Toss well until completely coated and spread out into a single layer. If you prefer larger pieces of granola clusters, squeeze granola together after mixing to form clumps.
-
Bake until toasted and dry but not burnt, 45 minutes to 1 hour. Stir every 15 minutes and spread out into an even layer before placing back into the oven.
-
Add the dried fruit while the granola is still hot and toss. Let cool completely.
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Store in an airtight container at room temperature for up to one week.
Tips
- If your baking sheet isn't big enough, spread the granola out onto two sheets. Halfway through cooking, swap the pans between the top and bottom racks to ensure they cook evenly.
- Use raw, unsalted nuts. Some good options include almonds, peanuts, walnuts, hazelnuts, cashews, pecans, shelled pistachios, or a mixture of two or more.
- Use a mixture of seeds like sunflower seeds, pumpkin seeds, chia seeds, flax seeds, and sesame seeds.
- If you don't have honey available or want to make your granola vegan, use another liquid sweetener like maple syrup, agave, or brown rice syrup.
- Oil options include grapeseed, canola, coconut, extra-virgin olive oil, and vegetable oil.
- Any dried fruit will work for this recipe or use a combination of two or more. Try raisins, cherries, cranberries, chopped dates, chopped apricots, chopped mango, chopped pineapple, chopped crystallized ginger, or dried apple.
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