My Own Granola 2
Elevate your breakfast game with "My Own Granola 2," a wholesome, homemade granola recipe bursting with flavor and texture. This easy-to-make granola combines hearty rolled oats, crunchy chopped almonds and pecans, nutrient-packed pumpkin seeds, and a touch of shredded coconut for subtle sweetness. Warm cinnamon and fine sea salt balance the blend, while a luscious coating of maple syrup, melted coconut oil, and vanilla extract ties everything together. Baked to golden perfection and topped with dried cranberries for a fruity twist, this granola is perfect for meal prep or a quick, nutritious snack. Serve it with creamy yogurt, your favorite plant-based milk, or enjoy it straight from the jar—this customizable, naturally sweetened granola will quickly become your go-to pantry staple!
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup raw almonds, chopped
- 1 cup raw pecans, roughly chopped
- 0.5 cup pumpkin seeds (pepitas)
- 0.5 cup unsweetened shredded coconut
- 2 teaspoons ground cinnamon
- 0.5 teaspoon fine sea salt
- 0.5 cup maple syrup
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 0.5 cup dried cranberries (or other dried fruit)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, pumpkin seeds, shredded coconut, ground cinnamon, and sea salt. Stir well to evenly distribute the ingredients.
In a smaller bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until combined.
Pour the wet ingredients over the dry ingredients in the large mixing bowl. Stir thoroughly to ensure every oat and nut is coated with the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet in a single layer, pressing it down slightly with the back of a spatula for clustering.
Bake the granola in the preheated oven for 25-30 minutes, stirring halfway through to ensure even toasting. Watch closely in the last few minutes to prevent burning.
Once the granola is golden brown and fragrant, remove it from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the dried cranberries or your chosen dried fruit.
Store the granola in an airtight container at room temperature for up to 2 weeks. Serve with milk, yogurt, or enjoy it by the handful!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 22.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 361 mg | 8% | |
*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.
