Healthy Homemade Granola

Row, row, row your boat with homemade breakfast granola topped with fresh blackberries from the local farmers' market. I've had a few people ask for my homemade granola recipe and, of course, I'm more than happy to share!

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Servings: 6

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

4 cups old-fashioned rolled oats (i use certified gluten-free oats)

1 cup raw nuts and/or seeds (i use pecans, pumpkin seeds, sunflower seeds)

1 tsp fine-grain sea salt

1 tsp cinnamon

1/2 cup melted coconut oil

1/2 cup of pure maple syrup

1 tsp vanilla extract

2/3 cup

1/2 cup of totally optional additional mix-ins: mini dark chocolate chips and/or coconut flakes


1Preheat oven to 350F and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

2Pour in the coconut oil, maple syrup and vanilla. Mix well until every oat and nut is light coated. Pour granola onto pan and spread into even layer. Bake until golden about 25 to 30 minutes, stirring halfway. If you want toasted coconut in your granola, stir the coconut flakes into the granola halfway through baking.

3Let the granola completely cool. The granola will further crisp up as it cools. Once it cools, add the dried fruit and optional dark mini chocolate chips. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

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