Nutty Homemade Granola
Sweet, nutty and cinnamon-y. The perfect crunch on top of your morning yogurt or smoothie bowl!
If you’re anything like me, you need some texture in your yogurt. I just can’t do the smooth gooey-ness on it’s own, something about it makes me gag. Sorry for the graphic image, just giving some context for the NEED of this recipe in your life. It’s also delicious.
This granola was by far our favourite breakfast of the summer. We probably ate it at least 4 times a week. And sometimes for dessert. And sometimes a snack too. Just. So. Dang. Good. I also have a slight cinnamon obsession (notice the cinnamon apple chunks paired with the nutty cinnamon granola. Double cinnamon - oh yeah). It comes together super quick and easy, literally mix everything together in a bowl, spread it onto a cookie sheet (with parchment paper to prevent sticking/burning) and throw it in the oven. Sprinkle with a little cranberries once out of the oven, and done. Ready for snacking.
Notice the corners missing… Claudio got to it before I could take a photo. My little granola thief..
Like most of my recipes so far, this one is super versatile! You can play around with what nuts and dried fruit you want to add. I always just use whatever I have on hand at home, so it looks a little different every time. However, my favourites are definitely walnut pieces, pumpkin seeds, and cranberries. Let me know what combos are your favourite!
Just look at that golden roasted deliciousness. My mouth is watering writing this.
If you want your granola on the light-roasted side, aim for 30 minutes in the oven. If you like it a little darker with a strong roasted flavour, aim for 40 minutes. That's what I usually cook mine to. Keep in mind that some ovens differ, so make sure to check on your granola occasionally to make sure it doesn’t burn (usually you can smell it when it’s starting to get really brown. This is when I know mine is ready to come out). If your smoke detector goes off, it’s been too long.
Enjoy this recipe at home or bring it on your next car camping trip! It stores at room temperature for up to 2 weeks in an airtight container. Have it on top of yogurt and fruit, your smoothie bowl, or Claudio’s style, just with some milk (he loves it so much, he eats it like cereal).
I’d love to hear how you liked this recipe! Always open for suggestions too! Drop a comment below!
More Breakfast Ideas
Nutty Homemade Granola
Ingredients
- 4 cups old-fashioned oats (large flake oats)
- 1 1/2 cups mixed nuts and seeds (walnuts, almond slices, pumpkin seeds, sunflower seeds, etc.)
- 1/3 cup unsweetened coconut flakes
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 cup dried fruit (cranberries, raisins, dates, etc.)
Instructions
- Preheat oven to 350F and place parchment paper on a large rimmed baking sheet.
- In a large mixing bowl, mix together oats, nuts/seeds, coconut flakes, cinnamon and salt. Add olive oil, maple syrup and vanilla and stir together until all oats and nuts are coated. Pour onto prepared baking sheet and spread out with large spoon or spatula.
- Bake in oven for 30-40 mins, depending on how browned you like it (I bake mine until dark brown and toasted, approximately 40 mins total). Mix half way through.
- Remove from oven and add dried fruit (cranberries are our favourite!). Let cool completely before transferring to airtight container. Store for 1-2 weeks at room temperature.
Notes:
