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!!!
