For someone that enjoys food as much as I do, it’s a little surprising that I don’t talk more about it here. Well, for all you like minded people that enjoy making healthy food at home (without sacrificing taste), you are going to love this granola recipe!
As someone who’s eaten a lot of oats in her lifetime (seriously my dad thought that I had serious issues as a teenager), I am a (self-proclaimed) expert when it comes to ingredient combinations, cook times, and pretty much anything oat related…should I put this on my resumé or what?
The best part about this recipe, aside from it being absolutely delicious, is that it only takes 15 minutes to make from start to finish. Now if you’ve ever made granola before you will know that most recipes call for at least an hour cook time with a watchful eye and stirring or turning multiple times though out the whole process…it’s enough for me to never want to make granola again.
So let’s just cut to the chase shall we?
1 cup crushed almonds
3 cups old fashioned oats
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup raw pumpkin seeds
1/2 teaspoon salt
1-2 teaspoons cinnamon
1/3 cup pure maple syrup
3 tablespoons coconut oil (melted)
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees – at this time I like to pop my coconut oil into the oven to melt (I don’t own a microwave).
Crush your almonds with a food processor or, if you want to have a lot of noisy fun, bash them while still in the bag with a solid object (I use the back of an ice-cream scoop, it’s a great stress reliever).
Combine all dry ingredients in a large mixing bowl.
Once your coconut oil is melted, add in the maple syrup and vanilla extract.
When your liquids are properly combined, add to dry ingredients, mixing until the oats are throughly coated.
Spread out mixture onto two baking sheets and pop into oven for 5 minutes. Take out, give them a toss and stick back in the oven for another 5 minutes.
You can transfer your granola to some wax paper (in an even layer) to cool, but I just leave it on the baking sheets because I’m lazy like that and it seems to work fine. When the granola is cooled, store in an airtight container or jar.
This recipe is so easy to make your own…replace coconut oil, sweetener, and toppings to whatever alternative you prefer (vegetable oil, agave syrup or honey etc.), it’s so versatile!
I like my granola on top of a good plain greek yogurt (none of this non-fat nonsense). It’s a great quick and healthy breakfast or snack that will leave you feeling full and satisfied. What more could you want?
Please let me know if you try out this recipe, I’d love to hear whatever combinations you come up with!
-photos by justine milton–