Granola Recipe

Use this simple, flexible granola recipe as a blueprint for countless batches of homemade granola at a fraction of the price of store-bought!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast and Brunch

Cuisine: American

Servings:

Calories: 283kcal

Author: Sarah

3 cups rolled oats
1 1/2 cups raw nuts or seeds (such as slivered or sliced almonds, cashews, pecans, walnuts, pepitas, or sunflower seeds)
3/4 cup shredded or flaked coconut (optional)
1/4 cup maple syrup
1/4 cup vegetable oil, avocado oil, or melted coconut oil
1/2 teaspoon salt
1 teaspoon vanilla extract (optional)
3/4 teaspoon cinnamon (optional)
1 cup dried fruit (such as raisins or dried cranberries, blueberries, cherries, mango, papaya, apricots, or peaches)

Preheat the oven to 275°F/135°C. On a large baking sheet, toss together the oats, nuts/seeds, and coconut (if using).
In a separate bowl, combine maple syrup, oil, salt, and vanilla and/or cinnamon, if using. Pour the wet ingredients over the oat mixture, and toss until well-coated.
Bake for 45-50 minutes, stirring every 15 minutes or so.Remove from the oven, and allow to cool. Toss in dried fruit until evenly distributed. Store in an airtight container at room temperature for up to 3 weeks, in the fridge for up to 1 month, or in the freezer for up to 4 months.