Granola Recipe

Lately, I’ve been out hiking and biking every chance I get, and the post-workout hunger hits hard. After a long day on the move, I want to eat something healthy that fuels me and actually tastes good... if I don’t plan ahead, I’ll eat anything in sight.

That’s where this granola comes in. It’s crunchy, sweet, salty, and totally satisfying. I love how easy it is to switch things up based on what I’m craving—sometimes I go heavy on the nuts and seeds, other times I add dried fruit or a sprinkle of dark chocolate. I stash some in my bag for the trail, and it’s just as good at home with yogurt or piled onto a smoothie bowl. This is quickly becoming a staple in my pantry.

INGREDIENTS

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans, 1/2 pistachios, and ½ cup pepitas
• ½ teaspoon fine-grain sea salt 
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey (I used 1/3 cup of maple syrup)
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)
• Optional additional mix-ins: ½ cup chocolate chips or coconut flakes

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Mix the oil, maple syrup and/or honey and vanilla together, and pour it into the bowl. Stir well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Add dried fruit toward or at the end of cooking, to prevent burning.
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The Very Best Granola
https://cookieandkate.com/healthy-granola-recipe/