My Favorite Homemade Granola
A seriously delicious homemade granola you'll always want in your life! This recipe makes a big batch of fresh, crunchy, vanilla-scented granola full of whole grains, nuts and seeds baked with olive oil.
Equipment
Ingredients
Yield: 18 (½ cup) servings
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (143 g) unsalted almonds whole or coarsely chopped
- 1 cup (64 g) raw unsalted pumpkin seeds
- 1 cup (100 g) unsweetened dried shredded coconut
- ½ cup (125 ml) pure maple syrup
- ½ cup (125 ml) extra-virgin olive oil
- 2 teaspoons vanilla extract
- ½ cup (110 g) light brown sugar
- ¼ cup (37.5 g) white or brown sesame seeds
- 1 teaspoon fine sea salt
Optional add-in:
- ½ cup dried fruit such as diced apricots, cherries, cranberries or raisins
Instructions
- Heat oven to 300 (130C) degrees, with oven rack placed in the middle of the oven. Line a large rimmed baking sheet with parchment paper
- Layer the ingredients in a large bowl in the order listed (except for the dried fruit). Stir to mix, working from the bottom of the bowl, until everything is evenly coated.
- Spread the granola mixture on the sheet in one even layer. Bake 45 minutes, stirring every 15 minutes, until the granola looks golden and toasted.
- Let the pan cool. If you prefer chunky granola, leave to cool completely before stirring. Otherwise, stir the granola as it cools so prevent clumping.
- Mix in dried fruit if using, and transfer to a sealed container. Keeps for 2 weeks.
Notes
- Granola will keep for 2-3 weeks stored in an airtight container.
Nutrition
Calories: 279kcalCarbohydrates: 26gProtein: 6gFat: 18gSodium: 135mgFiber: 4gSugar: 13g
