Homemade Granola: The Whole(ly) Delicious Breakfast or Snack
The GRANNUS Team
Our favorite store-bought granola was a casualty of the post-pandemic grocery inflation increases. This led us on a mission to find an amazing recipe that we could (quickly) make at home with low effort. Kathryne Taylor, founder of COOKIE + kate has a magical recipe that we just adore. This version of her recipe has become our favorite. If you are looking for some fantastic vegetarian recipes, we highly recommend that you check out her site.
This combines insanely well with our homemade instant pot yogurt.
Ingredients
- 4 cups old-fashioned oats (don’t substitute other types, trust us on this one)
- 3/4 cup raw pepitas
- 3/4 cup raw pecans, chopped
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil (you can substitute olive oil to be more Mediterranean Diet adherent, but we find coconut oil makes it crispier)
Tools
- Baking sheet (12×17″)
- Measuring spoons – 1/2 and 1 teaspoon
- Measuring cup – 1/2, 3/4 and 1 cup
- Large mixing bowl
- Metal spatula
- parchment paper (optional)
Prep:
- Preheat over to 350o F (325o if using convection)
- Chop pecans if using whole
- Line baking sheet with parchment paper
Directions:
- Combine oats, cinnamon, salt, pepitas, and pecans in the bowl; use the metal spatula to combine.
- Add the melted coconut oil, maple syrup, and vanilla to the oat mixture; use the metal spatula to combine.
- Spread the mixture across the baking sheet evenly, then use the metal spatula to push it down into an even layer.
- Bake for 7 minutes
- Remove from oven, use the metal spatula to turn the oat mixture then then push it down into an even layer again.
- Return to oven and bake for another 7 minutes.
- Remove from oven and let cool completely. Once cool, break into pieces of preferred size.
- Store in an airtight container. If you live in a high-humidity area, you may want to store it in the refrigerator to keep it crisp.
- Enjoy!
