This recipe is delicious and you can customize it based on whatever nuts and seeds you have on hand.
Granola is a fantastic breakfast or snack!
Serving size is 1/4-1/2 cup (1/4 cup has about 1 1/4 tsp of honey in it):
- 2 cups rolled oats
- 2 cups nuts and/or seeds of choice. I usually use a mixture of 2-4 nuts and seeds: chopped almonds, pumpkin seeds, ground flax seeds, sunflower seeds, sesame seeds, chopped cashews, pistachios and ground chia seeds are my favorite.
- 1/2 tsp salt
- 1/2 cup fat (olive oil, grass fed butter or coconut oil)
- 5 TB manuka honey or maple syrup
- 1/4 tsp vanilla
- 1/2 cup dried fruit. Freeze-dried raspberries, freeze-dried blueberries, dates and shredded coconut are my favorite dried fruits.
- optional: 1/4 tsp mushroom powder
- optional add-in for an indulgent granola: 1/3 cup chopped chocolate
*use organic ingredients, if possible
- Turn oven to 325.
- Combine oats and salt in a large cast iron pan or any large baking dish (a glass 9×13 will work). Toast oats and salt in the oven for 10 minutes.
- While the oats are toasting, combine the fat and honey or maple syrup in a small pan over very low heat. Once hot and melted, stir together. Turn the heat off and add the vanilla.
- Remove the oats from the oven. Add the nuts or seeds of your choice to the oats, pour the hot fat mixture over the oats and stir well to combine. Make sure to stir enough so that all the oats and nuts get covered in the hot fat mixture. Place the dish back in the oven for 20 minutes, stirring halfway through cooking.
- Remove the dish from the oven and stir the granola around in the pan using a wooden spoon or a spatula. Stir in the dried fruit. Stir every 10 minutes until the granola reaches room temperature. Stir in the cacao chocolate, if using.
- Store in mason jars (or any air tight container of choice) in the refrigerator or freezer.
I love my granola with milk or yogurt!