My Favorite Granola

I crave granola constantly. I’m self-diagnosed addicted to homemade granola, especially this one. It’s true, I can eat handfuls that turn into several cups in one sitting. Who else is with me? Even as I was photographing this crunchy pile of goodness, I was eating it. I’ve been poked fun at before but foods I crave or want to snack on and binge, tend to be healthy. Even I know too much of a good thing, even this nutrient rich granola, isn’t always good for you. But I just can’t help it, this granola is my absolute favorite and I can’t ever get enough of it.This recipe is one of the first I shared here on the blog, five years ago to be exact. The styling though, well that was most definitely a sign of my growth. Since today is National Cereal Day and my granola supply was running low, it was only natural I whipped up a batch of the only cereal I eat. I’m slowly redoing some of my earlier posts to fit my current aesthetic, so it was perfect timing to revisit this favorite kitchen staple.     Crunchy roasted nuts and soft, chewy dried fruit, all baked together with the warm flavors of honey and maple sugar. Granola is a perfect breakfast meal and snack, pairing deliciously with Greek yogurt and even a bowl of vanilla ice cream. Yes, I tend to do that sometimes. This tasty treat has been deemed healthy but the reality is between the butter, sugar, dried fruit and nuts store-bought versions can often be as sugary as a chocolate chip cookie…but that’s also if you’re eating it by the handfuls. Which I’ll admit I’m doing as we speak.

This is my favorite granola recipe because well it has all my favorite ingredients, but more so because it’s a great base recipe and can be made with whatever ingredients you love. If I have them on hand, I love using Pistachios. It’s like little pieces of heaven, but pecans are great too, or good old fashioned almonds and walnuts.

This granola is definitely healthier than most. Butter is replaced with coconut oil, sugar swapped out for pure maple sugar and raw honey, or even applesauce. That’s the great thing about granola, it’s so versatile. You can satisfy all of your cravings by substituting any ingredient, well aside from the oats. Go ahead add chocolate chips if you really want to satisfy a sweet tooth.

Have these pictures and my obsessive description about my favorite granola convinced you to make your batch? No, okay then well I’m going to go on and enjoying my handful…

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Favorite Granola 

Ingredients {Makes about 7 cups}

4 cups – Gluten Free Old Fashioned Oats {I love this brand}

1/2 cup – Raw Walnuts {coarsely chopped}

1/2 cup – Raw Almonds {coarsely chopped}

1/4 cup – Unsalted Pistachios or Pumpkin Seeds {unsalted}

1/4 cup – Ground Flaxseed

2 tablespoons – Chia Seeds

1/2 cup – Shredded Coconut {unsweetened}

1 teaspoon – Sea Salt

1 tablespoon – Ground Pumpkin Pie Spice {recipe here or use Cinnamon}

3/4 to 1 cup  – Pure Maple Syrup

2 to 3 tablespoons – Raw Honey

5 tablespoons – Organic Pure Coconut Oil

1/2 cup – Dried Cranberries

1/2 cup – Raisins {or Dried Apricots}

1/2 cup – Medjool Dates {pitted about 12}

Recipe

Pre-heat your oven to 350*F, with a rack in the center.  Combine the oats, almonds, pistachios, flax, sunflower and pumpkin seeds, salt and cinnamon in a large bowl. In a small saucepan over medium heat, combine the brown sugar, apple sauce, honey and butter. Stir continuously until the butter melts and the sugar dissolves {about 5 minutes} Pour over the dry ingredients and mix until everything is well coated.

Spread evenly on a rimmed baking sheet, and bake for 30 minutes. Stir the granola and bake for another 15 to 20 minutes {should be golden brown} Let it cool completely on the baking sheet and stir in your dried fruit. Place in an airtight container at room temperature for up to 4 weeks.

Pre-heat your oven to 350*F, and line a baking sheet with parchment paper. Combine the oats, walnuts, pecan, flaxseed, hemp seeds, chia seeds, shredded coconut, salt and cinnamon in a large bowl. In a small saucepan over medium heat, combine the maple syrup, coconut oil, and honey. Stir continuously until the coconut oil melts. Pour over the dry ingredients and mix until everything is well combined.

Spread evenly on your baking sheet, and bake for 30 minutes. Stir the granola and bake for another 15 to 20 minutes, until golden brown. In a small bowl, combine the dried fruit with a teaspoons of flour, this prevents it from sticking together. Allow the granola to cool slightly and stir in your dried fruit. Allow to cool completely on a wire rack. Place in an airtight container at room temperature for up to 4 weeks.