As I’m sitting here writing this, I’m eating handfuls of this granola. Yes, I know, it’s two hours before dinner and I’m going to get full. Guess what?
I don’t even care. This granola is so good, and so addictive, I just can’t stop eating it!
I’m a granola fiend, and I’ve always loved it, but once I started making my own, there was no going back to the almost-stale, too-sweet, practically-a-candy-bar granola that you find in most grocery stores. Yeah, you can find “homemade” granola at lots of breakfast restaurants and cafes, but a 1/2 pound bag goes for $10 a pop! Who needs to spend that much money on granola, when you can make it yourself, personalized just how you like it, for waaaay cheaper?
I don’t! I much prefer to spend my money on fun things like new food photography props, artisan chocolate, and high heels (because what more does a food-blogging girl need?).
Back to granola, this recipe is extremely versatile. Not a pecan person? Sub in almonds or walnuts. Don’t like flax seeds? Use chia or hemp instead (although you can’t even taste the flax in here!). You could even add in some dried cherries, dried cranberries, or raisins after it cooks, but I’m extremely anti-dried fruit in my granola. Sorry, just how it is. Feel free to throw in some if you want though, just don’t give me any.
If you really wanted to, you could even use grapeseed oil, vegetable oil or butter in place of the coconut oil, but I love the health benefits of coconut oil, and in this granola, the triple dose of coconut is what really takes it over the edge.
Also, the lack of refined sweeteners leaves out that sickly sweet, candy-like taste that some “granolas” have. Now, in my opinion, granola is kind of a health food, so why do you want it packed with oils and refined sugars? You don’t, is the answer. This recipe, while not low-calorie, isn’t bad for you, and can satisfy your sweet tooth without leaving your teeth numb from the sugar.
I hope you like this granola as much as much as I do, and be sure to try and resist scarfing it all down yourself before you can share with your friends and family (sorry Lori!). Hope you enjoy, and be sure to share your changes and personalizations with me by commenting below! I love hearing from you guys :)
- 2 1/2 cups old-fashioned oats (GF if needed)
- 2 tablespoons golden flax seeds
- 1/4 cup raw sunflower seeds
- 1 cup pecans, roughly chopped
- 1/2 cup pepitas (pumpkin seeds)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/3 cup coconut oil, melted
- 1/3 cup honey*
- 1/3 cup real maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup unsweetened coconut flakes (sometimes called coconut chips, they're available at Trader Joe's & most health food stores)
- Preheat oven to 300*F. Line a large baking sheet with parchment paper or a Silpat baking liner.
- In a large bowl, combine oats, flax seeds, sunflower seeds, pecans and pepitas. In a smaller bowl, mix together remaining ingredients (except coconut flakes) and stir until fully incorporated. Pour wet ingredients into dry ingredients and stir together until the dry ingredients are completely coated.
- Pour mixture onto prepared pan and spread into an even layer. Bake for 30 minutes, stirring every ten minutes to ensure even cooking. After 20 minutes, add in the coconut flakes (they'll burn if you leave them in the whole time). Let finish cooking for last ten minutes. Remove from oven and allow to cool entirely (I like to press mine down a bit right when it gets out of the oven so I get chunky granola, depends on your preference). When it's fully cooled, store in an airtight container for up to a month, if it lasts that long!
To make this vegan, replace the honey with extra maple syrup!