Hippie Chick Granola
Transport your taste buds to a nostalgic counterculture vibe with this irresistible Hippie Chick Granola—a crunchy, wholesome blend of old-fashioned rolled oats, nutrient-packed nuts and seeds, subtly sweet coconut, and an uplifting dash of cinnamon. Tossed in a luscious mixture of melted coconut oil, honey, and vanilla, then baked to golden perfection, this homemade granola is a celebration of wholesome goodness and earthy flavors. Finished with chewy dried cranberries for a burst of tangy sweetness, this granola is perfect for sprinkling over yogurt, pairing with milk, or enjoying straight out of the jar. With an easy 10-minute prep time and customizable ingredients, it’s a must-try for anyone craving a healthier, homemade alternative to store-bought granola.
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Recipe Information
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds, chopped
- 1 cup raw pecans, chopped
- 0.5 cup pumpkin seeds (pepitas)
- 0.5 cup sunflower seeds
- 1 cup unsweetened shredded coconut
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons fine sea salt
- 0.5 cup coconut oil, melted
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 1 cup dried cranberries (or other dried fruit of choice)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, pumpkin seeds, sunflower seeds, shredded coconut, ground cinnamon, and sea salt. Stir until the dry ingredients are evenly mixed.
In a separate small bowl or liquid measuring cup, whisk together the melted coconut oil, honey, and vanilla extract until well combined.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir thoroughly, ensuring everything is evenly coated with the honey and coconut oil mixture.
Spread the mixture evenly onto the prepared baking sheet, pressing down lightly to form an even layer.
Bake in the preheated oven for 20-25 minutes, stirring halfway through for even toasting. Keep a close eye during the last few minutes to prevent burning; the granola should be golden brown and fragrant.
Remove the baking sheet from the oven and let the granola cool completely on the pan. It will become crisp as it cools.
Once cooled, mix in the dried cranberries (or your choice of dried fruit).
Store the granola in an airtight container at room temperature for up to two weeks. Enjoy it on yogurt, with milk, or as a snack on its own!
Nutrition Facts
Calories |
5604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 174.3 g | 872% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 507.2 g | 184% | |
| Dietary Fiber | 86.2 g | 308% | |
| Total Sugars | 261.2 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3939 mg | 84% | |
*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.
