Basic Seedy Granola

I love granola; I’ve always preferred it to regular, boxed cereal. It has so much more flavor, more texture, and more “meat.” It just leaves me satisfied for longer. So I never really understood when people would say “your so granola” in a semi-derogatory way. I’d much rather be granola than a corn flake, am I right?

One of the great things about granola is that it is super easy to make at home. You can control everything you put in it, so you know how much added sugar there really is!

Once you have a basic granola recipe, you can really manipulate it into anything you want. Toss in whatever dried fruit or nuts you want and you’re good to go.

I’ve been making the same granola recipe for years. It is the goldilocks of granola, not to sticky, not to dry, it is just right. Plus, it has a few added super foods!

A Few Comments on the Recipe

1. The original recipe called for olive oil. Since I use so much olive oil to cook, I use coconut oil for this granola. I think it pairs better with breakfast foods anyway!
2. I add whatever nuts I have on hand, but tend to try to mix it up. This time I used 1/3 cup of each: almonds, pecans, and hazelnuts.
3. I don’t add dried fruit. If you would like to add some dried fruit, add a cup or so of your favs to the baked granola.

Here is my basic granola recipe, enjoy!

Ingredients

3 cups rolled oats

1/3 cup shredded coconut (unsweetened)

¾ cup chopped nuts of your choice

2 tablespoons hemp hearts

2 tablespoons chia seed

1 tablespoon flax seed

¼ teaspoon salt

½ cup honey

1/3 cup coconut oil

1 tsp vanilla

 

To Make

Preheat the oven to 325 F

Mix all of wet ingredients in a small bowl. If the coconut oil is solidified, you can warm it up a bit so it is soft; it doesn’t have to be completely liquefied.

Combine all of the dry ingredients in a large bowl. Mix in the wet ingredients until the mixture is fully combined. You want the dry ingredients to be fully coated by the wet ingredients.

Spread the mixture on to two parchment-lined baking sheets. Bake about 20 minutes, tossing the granola about halfway though, until the granola is golden brown (note that it will continue to cook a little once removed from the oven).

Let cool, toss the granola a little (you want some chunks to remain), and place in a sealed container.

Use the granola to top your favorite smoothie bowl or yogurt. I personally love to eat my granola the “traditional” way, in a bowl with almond milk.

 

How do you like to eat your granola?

 

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