Granola Just Too Good
Elevate your breakfast game with "Granola Just Too Good," a homemade granola recipe that's destined to become a pantry staple! Packed with rolled oats, crunchy almonds and pecans, sweet dried cranberries and apricots, and a hint of indulgent dark chocolate chips (optional but irresistible), this recipe strikes the perfect balance between nourishing and delicious. Lightly sweetened with pure maple syrup and infused with warm cinnamon and vanilla, the granola bakes to golden perfection for the ultimate crispness. With just 10 minutes of prep and simple ingredients like pumpkin seeds, coconut oil, and shredded coconut, this versatile granola is perfect for layering over creamy yogurt, pairing with milk, or enjoying by the handful as a snack. Make a batch of this irresistible treat and revel in homemade goodness that beats any store-bought variety! Keywords: homemade granola, healthy breakfast recipe, easy granola, crunchy granola, maple syrup granola.
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds, roughly chopped
- 1 cup Raw pecans, roughly chopped
- 1 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Dried cranberries
- 0.5 cup Dried apricots, chopped
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, shredded coconut, and pumpkin seeds.
In a small saucepan over low heat, combine the maple syrup, melted coconut oil, and vanilla extract. Stir until fully combined and warm, then remove from heat.
Pour the maple syrup mixture over the dry ingredients, ensuring everything is evenly coated. Sprinkle in the ground cinnamon and salt, stirring well to combine.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down slightly with a spatula for clumping.
Bake for 20-25 minutes, stirring halfway through to ensure even toasting. Keep an eye on it to prevent burning; it should turn golden brown.
Remove from the oven and let the granola cool completely on the baking sheet. This step is crucial for it to crisp up.
Once cooled, stir in the dried cranberries, dried apricots, and optional dark chocolate chips.
Store the granola in an airtight container at room temperature for up to two weeks. Serve it with yogurt, milk, or as a snack on its own.
Nutrition Facts
Calories |
5447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.1 g | 453% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 522.3 g | 190% | |
| Dietary Fiber | 93.4 g | 334% | |
| Total Sugars | 265.6 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 5052 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
