INGREDIENTS:
- 4 cups rolled oats — oats are naturally gluten-free, but if you are sensitive, check the packaging to make sure they weren’t processed with other gluten-filled foods.
- 1 ½ cup nuts/seeds — anything you want; raw if you can help it. I like walnuts, pecans, sunflower seeds, pepitas, ground flax/chia seeds, etc.
- Cinnamon, as much as you want
- 1 tsp salt
- ½ cup pure maple syrup (or honey, or agave)
- ½ cup coconut oil (or olive oil if you have a coconut issue)
- ½ cup coconut flakes, (optional)
~ optional toppings, for AFTER~
- Chocolate chips
- Dried fruit
It is important to mix these in afterwards, since chocolate melts and dried fruit (such as raisins) plump up and get all weird when heated in the oven.
DIRECTIONS:
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine oats, nuts and/or seeds, salt and cinnamon. Mix it up, baby.
- Stir in oil, and maple syrup/honey/agave, coating everything evenly.
- Pour granola mix onto your prepped baking sheet, using a large spoon or spatula to spread out and pat down the mix.
- Bake until lightly golden — about 20-24 minutes — stirring halfway. (For clumpy granola, flip instead of stirring, then press down with your spatula to help it cook evenly).
- Let granola cool, UNDISTURBED (I know how hard this is), for at least 45 mins.
- Top with your dried fruit/chocolate/whatever, then break apart with your hands.
- Store in an air-tight container for 1-2 weeks…. if it’ll last that long!!!
