Easy Homemade Granola with Nuts + Seeds
Do you love granola and want a recipe to make your own super easy and incredibly healthy granola? Look no further than this homemade granola recipe!
Ingredients
Dry Ingredients
- 1 cup old-fashioned Rolled Oats
- 1/4 cup Oat Flour (use 1/3 cup Rolled Oats to make homemade Oat Flour - see Notes below)
- 3/4 cup raw Cashews
- 3/4 cup raw Pecans
- 1/2 cup raw Walnuts
- 1/2 cup raw Pumpkin Seeds
- 1 cup unsweetened, shredded Coconut
- 1/2 cup Hemp Seeds/Hearts
- 2 Tbsp Chia Seeds
- 2 tsp Ground Cinnamon
- 1/4 tsp Sea Salt
Wet Ingredients
- 1/4 cup Coconut Oil
- 1/3 cup pure Maple Syrup (can sub raw Honey)
- 1 tsp pure Vanilla Extract
Instructions
- Preheat the oven to 300 degrees F. Line a large 16" x 12" stainless steel baking sheet with unbleached, chlorine-free parchment paper.
- In a large bowl, stir together dry ingredients: oats, oat flour, cashews, pecans, walnuts, pumpkin seeds, shredded coconut, hemp seeds, chia seeds, cinnamon, and salt. Set aside.
- To a small saucepan, add wet ingredients: coconut oil, maple syrup or raw honey, and vanilla extract. Heat on low, stirring frequently until coconut oil is completely melted.
- Pour the melted wet ingredients over the dry ingredients. Use a silicone spoon to scrape all the wet ingredients from the pot. Mix well until the dry ingredients are completely coated.
- Next, spread the granola out on the baking sheet in an even layer and press down using a silicone spoon or spatula so it clumps together.
- Bake for 45 minutes until golden brown and fragrant. Once done, remove from the oven and allow the granola to cool on the baking sheet for 15-30 minutes.
- Once cooled, break the granola into large clumps, and stir in optional add-in ingredients. Transfer to an airtight container or large mason jar with a reusable silicone lid. Fills three 32oz wide-mouth Mason Jars to roughly the 24oz line of each. Best used within 7-10 days.
Notes
To Make Homemade Oat Flour:
Place 1/3 cup Rolled Oats in a blender or food processor, and blend or pulse the oats until finely ground and the texture resembles a fluffy flour.
