Ingredients
Scale
- 4 cups rolled oats
- 3 cups raw nuts and seeds (I like a ratio of 2 cups nuts to 1 cup seeds)
- 1/2 cup maple syrup
- 6–7 tablespoons oil* or melted unsalted butter**
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
Optional Additions:
- 1 cup shredded coconut (unsweetened (optional))
- 1 cup dried fruit (unsweetened)
- 1 tablespoon flax seed meal
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 250 degrees F.
- In a large bowl combine oats, nuts, seeds, and coconut (optional), and flax seed meal (optional)
- In a separate bowl combine oil/butter, spices, salt, and maple syrup.
- Pour seasoned oil/butter mixture over the oat mixture and stir to coat.
- Spread granola on parchment lined, rimmed baking sheets (I use 18x3X1 baking sheets)
- Cook for about 1 hour and 15 minutes, stirring every 20 minutes.
- Remove from oven and let cool.
- Break into small pieces and stir in dried fruit (optional).
- Store in airtight containers like zippered bags or mason jars. Will keep for about 2-3 weeks.
Notes
We recommend using organic when possible.
If you prefer, you can use honey instead of maple syrup.
Olive oil, coconut oil, or avocado oil work great. If using salted butter, reduce added salt to 1/4 teaspoon.
Raw nuts and seeds work best. If you’re adding previously roasted nuts or seeds, consider adding them after the granola is already cooked.
If using almonds in your granola, try adding a 1/4 teaspoon of organic almond extract for some extra almond flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast
