Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Breakfast is such an important moment in the day. It sets the mood, the sense, the feeling of what is about to come. I used to rush outdoors early in the morning, ever stressed and thought consumed hurting into the day on my way to work. There was even no time to have a cup of coffee, I would take it in a mug to drink while driving in the car. But things change. Time is such a gift and what a better way to enjoy life than to take time and enjoy a few precious moments every day. I have learned to appreciate the quiet moments at breakfast with my favourite food – yogurt and home baked granola.
You can always buy variety of granola flavours. This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients. Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 2 ½ cup raw nuts and/or seeds (I used 1 cup walnuts, 1 cup almond flakes and ½ cup sesame seeds)
- 1 teaspoon fine-grain sea salt
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ coconut flakes
1. Preheat oven to 175°C and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 10 minutes and stir adding the coconut flakes. Bake for additional 10 to 15 minutes (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
4. Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
5. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.