My Favorite Granola
Crunchy, golden, and irresistibly flavorful, My Favorite Granola is the ultimate homemade snack or breakfast companion. Packed with nutrient-rich rolled oats, almonds, chia seeds, and sunflower seeds, this recipe is a powerhouse of wholesome ingredients. Sweetened naturally with maple syrup and infused with warm notes of cinnamon and vanilla, each bite offers a perfectly balanced sweetness. Coconut oil adds a touch of richness, while shredded coconut delivers a subtle tropical flair. Finished with chewy dried cranberries and chopped apricots, this granola is a delightful mix of textures and flavors. Ready in just 35 minutes, it's easy to make and can be stored for up to two weeks—perfect for topping yogurt, sprinkling over smoothie bowls, or enjoying straight out of the jar. Discover the joy of homemade granola that’s gluten-free, customizable, and irresistibly delicious!
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup raw almonds
- 0.5 cup raw sunflower seeds
- 0.5 cup shredded unsweetened coconut
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 0.5 teaspoon fine sea salt
- 0.5 cup maple syrup
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 0.5 cup dried cranberries
- 0.5 cup dried apricots, chopped
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almonds, sunflower seeds, shredded coconut, chia seeds, cinnamon, and sea salt.
In a small saucepan over low heat, melt the coconut oil. Remove from heat and stir in the maple syrup and vanilla extract until well combined.
Pour the wet mixture over the dry ingredients in the mixing bowl. Using a wooden spoon or spatula, stir until all the dry ingredients are evenly coated.
Spread the granola mixture out evenly on the prepared baking sheet, pressing it down gently with the back of the spoon to create an even layer.
Bake for 20–25 minutes, stirring halfway through to ensure even baking. Keep an eye on it to prevent burning—the granola should turn a light golden brown.
Remove the granola from the oven and allow it to cool completely on the baking sheet; it will crisp up as it cools.
Once the granola is fully cooled, stir in the dried cranberries and chopped dried apricots.
Store the granola in an airtight container at room temperature for up to 2 weeks, and enjoy it as a snack or breakfast topping!
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 416.5 g | 151% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 207.8 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2590 mg | 55% | |
*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.
