Nice with Spice Granola
Wake up your mornings with the irresistible crunch and warming flavors of Nice with Spice Granola! This homemade granola recipe takes rolled oats, chopped nuts, pumpkin seeds, and shredded coconut, infusing them with a symphony of cozy spices like cinnamon, ginger, nutmeg, and cloves. Sweetened naturally with maple syrup and complemented by the richness of melted coconut oil, each bite delivers a perfectly balanced sweetness and spice. Baked to golden perfection and finished with delightful dried fruit like cranberries or apricots, this granola is as versatile as it is delicious. Whether sprinkled over yogurt, enjoyed with milk, or eaten by the handful, this granola is the perfect make-ahead breakfast or snack, staying fresh and flavorful for up to two weeks. Elevate your granola game with this easy, wholesome recipe that’s full of autumn-inspired spice and crunch!
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Recipe Information
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds, chopped
- 1 cup raw pecans, chopped
- 1 cup pumpkin seeds (pepitas)
- 1 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 cup maple syrup
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup dried cranberries (or raisins or chopped dried apricots)
- 0.5 teaspoon salt
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, almonds, pecans, pumpkin seeds, shredded coconut, cinnamon, ginger, nutmeg, cloves, and salt. Stir well to evenly distribute the spices.
In a small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients over the dry ingredients in the large bowl and stir until everything is well coated.
Spread the granola mixture evenly over the prepared baking sheet, pressing lightly with a spatula to form a uniform layer.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even toasting. Keep a close eye during the last few minutes to prevent burning.
Let the granola cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the dried cranberries or your choice of dried fruit.
Transfer the granola to an airtight container for storage. It will keep for up to 2 weeks at room temperature.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 20.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 316 mg | 7% | |
*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.
