A toasty, easy homemade granola based on my grandma’s famous recipe with oats, nuts and seeds. It’s perfect on yogurt or as a quick snack.
- 3.5 cup dry, uncooked rolled oats
- 1 cup chopped unsalted raw nuts *any variety that you like
- 1/3 cup unsalted raw pumpkin seeds
- 1/4 cup hemp seeds
- 1/4 cup shredded unsweetened coconut
- 3/4 cup maple syrup
- 1/3 cup avocado oil
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp salt
- 1 tsp cinnamon
- Optional: 1/2 cup dried fruit (I like 1/4 cup apricots and 1/4 cup oat rolled dates)
- Preheat the oven to 225F and line two large sheet trays (18” x 26”) with parchment paper
- In a large bowl combine the 3.5 cups rolled oats, 1 cup chopped nuts, 1/3 cup pumpkin seeds, 1/4 cup hemp seeds, and 1/4 cup shredded unsweetened coconut
- In a small bowl or measuring cup, combine 3/4 cup maple syrup, 1/3 cup avocado oil, 1 tsp vanilla extract, 1/2 tsp almond extract, 1/2 tsp salt, and 1 tsp cinnamon and mix to combine.
- Pour the wet ingredients into the dry ingredients and mix thoroughly until all the oats are covered and everything is fully combined.
- Divide the granola mixture onto the two prepared sheet pans and spread out into a thin layer. You want it nice and thin so that it toasts evenly and comes out crunchy in the end.
- Bake the granola at 225F for 2 hours until it becomes a nice golden color. It will still be soft to the touch, but never fear, it will get crunchy after you remove it from the oven.
- Remove the granola from the oven after 2 hours and let it sit on the countertop to cool for at least 20 minutes. It’s while the granola cools that it becomes crunchy.
- Once the granola has fully cooled, break it up and then put it in an airtight container to store for up to a month.
- Optional: If you like dried fruit in your granola, you can add 1/2 cup of chopped dried fruit to the final granola. Do not add the fruit before the baking as it will get too dried out and hard to eat.
- Nutrition Facts are calculated based on the recipe without dried fruit added
- Do not use instant or steel-cut oats for this recipe
- You can use any nuts you like. I used walnuts, pecans, and pistachios in the photos of this recipe.
- If hemp seeds and pumpkin seeds aren’t your jam, feel free to swap them with any preferred seeds or other nuts.
- If you want to further lower the sugar content of this recipe, replace the maple syrup with any preferred liquid sugar replacement such as Dolcedi or Lakanto monkfruit syrup
- You can substitute avocado oil with your favorite neutral-flavored oil
Keywords: granola, oats, dried fruit, seeds, pumpkin seeds, baked