There are so many different recipes for granola. This one is very versatile, so experiment to find favorite combinations. For example, use all pecans, or add pepitas in place of the almonds. Replace cherries with dried mango slices or peaches. Another option is to try adding hemp hearts or flax seed near the end of baking.
I would recommend keeping track of favorites, because it can become addictive, experimenting to find the perfect granola.
Ingredients
- 4 c old-fashioned rolled oats
- 1/2 c walnuts
- 1/2 c pecans
- 1/2 c almonds
- 1/2 -1 tsp chopped candied ginger optional
- 3/4-1 tsp fine-grain sea salt
- 2 tsp ground cinnamon or favorite similar spices
- ½ c melted coconut oil or olive oil
- 1/4 c natural peanut butter optional
- 1/3-1/2 c honey or maple syrup
- 1/4 c chia seeds optional
- 1 zest of orange optional
- 1 tsp vanilla extract
- ⅔ c dried cherries or other favorite dried fruit
- 1/2 c dark chocolate chips optional
- 1/2 c unsweetened coconut flakes optional
Servings: half cup servings
Instructions
- Preheat oven to 350 degrees Fahrenheit .
- Line a large, rimmed baking sheet with parchment paper.
- Grind or chop nuts slightly if desired.
- Chop fruit into small raisin sized pieces.
- In a large mixing bowl, combine the oats, nuts, chia seeds, salt and spices.
- Stir to blend.
- Lightly warm oil, honey, and vanilla.
- Add orange rind if desired.
- Add peanut butter if using.
- Pour honey mixture over oats and mix well.
- Pour granola onto prepared pan and spread in an even layer.
- Bake 15 minutes.
- Stir, and if using coconut flakes, add.
- If wanting chunky granola, press granola into an even, compact layer.
- Bake until lightly golden, another 5-10 minutes.
- Do not stir until completely cooled.
- Top with the dried fruit and chocolate chips if desired.
- Break the granola into pieces for large chunks.
- Or stir for loose granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks.
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