No better way to get all your healthy fats and nutrients from nuts, seeds and coconuts than in this packed homemade granola.
Store-bought granola typically has a bunch of weird, undesirable ingredients added in, not too mention many I have tried fall really flat in the flavor department.
I created this granola to not only taste AMAZING, but to also be a powerhouse source of nutrient-rich food for my growing and thriving family.
I am in the years of childbearing myself, and I really felt like I needed a quality source of proteins and fats that I could feel good about consuming to help me feed my sprouting toddler and nourish my daughter as she was growing inside me.
Now that my second daughter has arrived into this beautiful world, I have really felt blessed to rely on this granola as a quick and supportive option to my high demands of breast feeding and for all the other lovely duties of a wife and mother.
Ingredients
Coconut Oil
Maple Syrup
Coconut Brown Sugar
Pure Vanilla Extract
Cinnamon
Nutmeg
High Quality Salt
Rolled Oats
Raw Almonds
Coconut Flakes
Sunflower Seeds
Pumpkin Seeds
Chia Seeds
Instructions
#1:
Turn on heat to your oven at 325 degrees Fahrenheit. Line a large baking/cookie sheet with parchment paper.
#2:
Unless already melted, melt coconut oil on the stove in a saucepan on low heat. Once melted, transfer into a large bowl.
I will sometimes just melt the coconut oil in one of my stock pots and then take it off the heat and add in the remaining ingredients all in the same pot instead of getting another bowl dirty. Totally up to you.
#3:
In the large bowl with the melted coconut oil, add in the maple syrup, ½ cup of coconut brown sugar, pure vanilla extract, half of the cinnamon and nutmeg, and all of the salt. Mix ingredients together well.
#4:
On a cutting board, roughly chop up almonds into little pieces.
The size of the pieces can vary, but since I have a young child who devours this granola, I try to keep the chunks small.
#5:
Add in your rolled oats, almonds, coconut chips, sunflower seeds, pumpkin seeds, and chia seeds into the large bowl with the liquid mixture. Give it a real thorough mix so that everything is coated nicely. Then add in the remaining amount of coconut brown sugar, cinnamon, and nutmeg and mix again.
*Note: when I initially photographed this recipe I forgot to add in the chia seeds. Some of the final photos will display the appropriate recipe with the chia seeds included. It is delicious either way!
#6:
Pour out the granola contents from the bowl out onto your prepared baking sheet. Spread out the granola in an even layer across the entire baking sheet and pat down on the granola to compact it and make it all pretty level. Add a light sprinkling of coconut brown sugar across the top if you’d like and transfer into your heated oven for 20 minutes.
#7:
When 20 minutes has passed, open up the oven door and pull out the oven rack in order to carefully stir around the granola with a mixing spoon and then rearrange the granola back into the same one-layer formation as before and pat down again. Put back into the oven to cook for another 10-20 minutes, or until golden brown.
Patting down on the granola will ensure it sticks together nicely when it is done cooking and cooling so you can break it apart and get those picturesque granola clusters.
Also, the second period of cooking time can really vary based on your particular oven. The original oven I created this recipe with would take a total of 42 minutes to be done, however the oven at my new house is electric vs. gas and now only takes me 10 additional minutes after the initial 20 minutes (30 minutes total) to reach the perfect golden brown and crispy state without burning (I’ve learned through experience…).
#8:
When the granola is smelling AMAZING all throughout your house and you’ve checked that it is golden brown to perfection… then, and only then, remove from the oven and set on your stovetop or a cutting board to cool for about an hour. Once cooled, break up granola with your hands and transfer into glass containers for storage. I have successfully stored this granola for several weeks in my pantry with no signs of mold or decay but obviously use caution after about a week or so. This recipe yields approximately a gallon (4 quarts/16 cups) of granola.
I totally recommend trying some warm granola fresh out of the oven, but be aware that if you want the granola to be in little clusters you need to allow most of it to cool so it can set properly and stick together nicely.
Enjoy & Shalom!
I keep this granola on deck at our house, just like my homemade yogurt, so we can eat them together with a beautiful drizzle of raw honey and some fresh blueberries multiple times a week for a hearty and refreshing breakfast or a late-night dessert we don’t have to feel too bad about.
Kitchen Items Used:
// Stainless Steel Pots & Pans https://amzn.to/3vlhC1T
// Wooden Cutting Board https://amzn.to/3S30s1D
// Quality Knives https://amzn.to/3vsnru8
// Steel Baking Sheet https://amzn.to/41KhtAR
// Mixing Spoons
https://amzn.to/3vsK5CT (bamboo)
https://amzn.to/3S5J2l0 (steel)
// Oven Mitts https://amzn.to/3tIIV5D
// Measuring Cups & Spoons https://amzn.to/4aJrC59
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The Greatest Granola
Superfood powerhouse granola that tastes amazing and breaks into the best crunchy clusters of goodness.
Servings: 16 Cups
Equipment
- Large Baking/cookie sheet
- Large bowl
- mixing spoon
- Knife
Ingredients
- 1 Cup Coconut Oil, melted
- 1/2 Cup Pure Maple Syrup
- 1 Cup Coconut Brown Sugar divided in half
- 2 Tbsp Pure Vanilla Extract
- 2 Tsp Cinnamon divided in half
- 1 Tsp Nutmeg divided in half
- 1 Tsp High Quality Salt (i.e., Himalayan)
- 5 Cups Rolled Oats *Gluten free oats work great too
- 1 Cup Raw Almonds chopped
- 2 Cups Coconut Flakes
- 1 Cup Sunflower seeds raw or roasted/salted
- 1 Cup Pumpkin seeds raw or roasted/salted
- 3/4 Cup Chia seeds
Instructions
- Turn on heat to your oven at 325 degrees Fahrenheit. Line a large baking/cookie sheet with parchment paper.
- Unless already melted, melt coconut oil on the stove in a saucepan on low heat. Once melted, transfer into a large bowl.I will sometimes just melt the coconut oil in one of my stock pots and then take it off the heat and add in the remaining ingredients all in the same pot instead of getting another bowl dirty. Totally up to you.
- In the large bowl with the melted coconut oil, add in the maple syrup, ½ cup of coconut brown sugar, pure vanilla extract, half of the cinnamon and nutmeg, and all of the salt. Mix ingredients together well.
- On a cutting board, roughly chop up almonds into little pieces. The size of the pieces can vary, but since I have a young child who devours this granola, I try to keep the chunks small.
- Add in your rolled oats, almonds, coconut chips, sunflower seeds, pumpkin seeds, and chia seeds into the large bowl with the liquid mixture. Give it a real thorough mix so that everything is coated nicely. Then add in the remaining amount of coconut brown sugar, cinnamon, and nutmeg and mix again.
- Pour out the granola contents from the bowl out onto your prepared baking sheet. Spread out the granola in an even layer across the entire baking sheet and pat down on the granola to compact it and make it all pretty level. Add a light sprinkling of coconut brown sugar across the top if you’d like and transfer into your heated oven for 20 minutes.
- When 20 minutes has passed, open up the oven door and pull out the oven rack in order to carefully stir around the granola with a mixing spoon and then rearrange the granola back into the same one-layer formation as before and pat down again. Put back into the oven to cook for another 10-20 minutes, or until golden brown.*See Notes
- When the granola is smelling AMAZING all throughout your house and you’ve checked that it is golden brown to perfection… then, and only then, remove from the oven and set on your stovetop or a cutting board to cool for about an hour. Once cooled, break up granola with your hands and transfer into glass containers for storage. I have successfully stored this granola for several weeks in my pantry with no signs of mold or decay but obviously use caution after about a week or so. I totally recommend trying some warm granola fresh out of the oven, but be aware that if you want the granola to be in little clusters you need to allow most of it to cool so it can set properly and stick together nicely.
Notes
*Patting down on the granola will ensure it sticks together nicely when it is done cooking and cooling so you can break it apart and get those picturesque granola clusters. Also, the second period of cooking time can really vary based on your particular oven. The original oven I created this recipe with would take a total of 42 minutes to be done, however the oven at my new house is electric vs. gas and now only takes me 10 additional minutes after the initial 20 minutes (30 minutes total) to reach the perfect golden brown and crispy state without burning (I’ve learned through experience…).