Every week or two, I like to make a big batch of nutty granola to store in a big mason jar. Homemade is the way to go because…
- You can control the ingredients when it’s homemade.
- Granola a great option when you need a quick breakfast, snack or smoothie topping.
My go-to ingredients are oats, maple syrup and coconut oil. This granola recipe also has almonds, shredded coconut and other goodies. Check ‘er out and make your own!
Nutty Coconut Granola
1 cup oats (gluten free)
2 cup brown rice cereal (gluten free with no extra sugar, if possible)
1 cup raw nuts (almonds, walnuts, peanuts, cashews or a mix)
1/4 cup sunflower seeds
1 tsp cinnamon
1 Tbsp ground flaxseed or chia seeds
1/4 cup coconut oil, melted
1/4 maple syrup or honey (buy local)
- Preheat oven to 325°F. Line a baking sheet or pan with parchment paper.
- In a mixing bowl, mix melted coconut oil with maple syrup/honey. Set aside.
- In a food processor, grind 1/2 cup raw almonds to a fine powder. Add the remaining 1/2 cup and pulse to chop lightly. Add to the mixing bowl of oil/sweetener.
- To the same mixing bowl, add the oats, sunflower seeds, cinnamon and flaxseed/chia seeds. Stir until everything is well-coated. If you need more liquid to coat, add a touch more sweetener (1 Tbsp at a time).
- Pour granola onto the baking sheet lined with parchment paper in one mound. Using the back of a spoon or spatula, start to pack the granola down tightly so that it spreads out and is about 1/4-1/2 inch thick. Packing tightly will ensure you get coveted clusters!
- Bake for 20-30 minutes, turning the rotating the pan after 10 minutes. Granola is done when the edges start to reach a darker brown and the center is golden.
- Remove from the oven and let it cool completely. Break the granola apart and store in an air-tight container for up to a week. I store mine in the fridge to keep that freshness and crunch.