On its own or as a topping, this quick granola makes a delicious breakfast or snack
Prep & Cooking: 20 mins
Makes: 4-5 cups
2 ½ cups rolled oats (not quick oats) - use gluten free oats if needed
¼ cup + 1 tbsp melted coconut or vegetable oil
1 cup nuts – walnut or pecan pieces work best
¾ cup seeds – We suggest sunflower or shelled pumpkin (pepitas) seeds
¾ cup dried fruits – raisins, cranberries or cherries for example
½ cup maple syrup or agave nectar
1 tbsp vanilla
1 tsp ground cinnamon
¼ tsp ground ginger
Pinch of salt
¼ cup shredded unsweetened coconut (optional)
¼ cup chocolate chips (optional)
In a large mixing bowl, combine maple syrup, coconut oil, vanilla, salt, cinnamon, and ginger.
Mix the ingredients thoroughly with a whisk or fork. Add the oats, nuts, and seeds and stir to combine.
In a large pan, preferably with high sides, warm the mixture over medium heat. If your pan isn’t large enough you can separate the mixture into as many batches as needed and cook them one batch at a time. Continue cooking the mixture on medium for 2-3 minutes, stirring regularly to avoid burning. Reduce the heat to low and continue cooking and stirring the mixture until it becomes toasted and brown, depending on your pan and stove-top this could take anywhere from 5-10 minutes. You should smell toasting and spiced smells, nothing burning.
When the mixture is done, remove from heat and while still warm, stir in the dried fruit and optional coconut. This granola is best cooled if spread out. You can use cookie sheets or a large platter. If you are opting to add chocolate chips, wait until the mixture is completely cooled.
As the granola cools it may clump together; break the pieces up with a wooden spoon or gently shake it in a lidded container.
This granola keeps for several weeks in an airtight container; even longer if refrigerated.
Tips & Variations: