Healthy Crunch - Everyday Granola
Updated: Jun 27, 2020
Recipe adapted from Cookie + Kate.
My favourite way to sneak in a breakfast food at all times of the day is granola. I used to buy my granola, but keep finding that even the healthier ones are too sweet. Not to mention they're expensive, and at the pace I consume granola it was time to try making my own.
This recipe is crunchy and chewy and should produce some nice chunks to snack on. I like to sprinkle this on yogurt, smoothies, oatmeal bowls, and ice cream.
You can store this in a sealed container for up to 3 weeks, but I like to freeze it in a (reusable) freezer bag so it lasts for 6 months. You can take it out anytime and it's ready to use!
YOU'LL NEED (makes 2 baking trays worth of granola)
3 1/2 cups oatmeal (I use my favourite Bob's Red Mill quick-cooking Steel Cut Oats)
3/4 cup raw nuts (I like to use pecans or walnuts)
3/4 cup raw seeds (I like to use pepitas or sesame seeds)
1 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup melted coconut oil or avocado oil
1/3 cup liquid sweetener (I usually use maple syrup or agave)
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup unsweetened coconut flakes
Optional: A few globs of nut butter
STEPS (~15 minutes of prep + 20 minutes in the oven)
Line two baking trays with silicone baking mats or parchment paper. Preheat oven to 350°F.
Combine all the dry ingredients in a large bowl. You can crush the raw nuts or keep them whole according to your preference.
Stir in the wet ingredients one at a time.
Pour onto your baking trays split evenly in two. Use a spatula to gently press the granola into even layers spread over the trays. Press a bit harder if you'd like the granola to form clumps.
Place in the pre-heated oven for 10 minutes, take out to stir, re-press the granola and bake for another 10 minutes (20 minutes total).
When the granola is golden (and your house smells amazing), remove the trays from the oven. Allow the granola to cool completely.
Store into an airtight container to store at room temperature or the fridge (up to 3 weeks). Pour remaining granola into a freezer bag to store for up to 6 months.