“Go To” is a little misleading of a title for this granola recipe because it’s really the only granola recipe I make. Why fix something that’s not broken, right? Actually, that is not at all how I think. I’m always tweaking whatever I do just to make it that.much.more.amazing. The same goes for this recipe. I read a bunch of recipes online, made a couple as written, then started tweaking and formulating my own recipe. The end result is what I find myself making over and over.
I keep the fat and sugar amounts on the lower side because I eat this a lot, especially since I decided to cut out boxed cereal from my morning routine. One effect of the lower liquid content is a lack of granola clumps. So, if you like your granola with a bunch of big, crunchy clusters, this may not be your thing. But, the flavor is still awesome, I promise! The key here is getting the pecans toasted exactly right. If you get the color of those guys right, you are in business!
I eat this with yogurt and frozen berries regularly. Sometimes I switch it up and eat it with milk. If I’m hungry and at home, sometimes I’ll just grab a couple of handfuls to tide me over.
I’ve broken the ingredient list down into key categories – the oats, the nuts/seeds, some sweetness, spices, optional add ins, and the liquids. Within each category, you are free to make adjustments to your tastes. If you don’t like pecans (blasphemy!), don’t use them. If you only want seeds, go for it. Pumpkin pie spice or baking spice is an easy substitute for the listed spices (but still add the salt). Use can use honey instead of maple syrup. I *highly* recommend leaving the brown sugar in. It brings the flavor up to another level, in my opinion.
- 3 cup Old Fashioned Rolled Oats
- 2 cups nuts and/or seeds
- 1/2 cup pecan pieces
- 1/2 cup almonds, roughly chopped
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- Optional Add-Ins
- Sesame seeds – pour some in your 1/2 or 1 cup measuring cup along with the other nuts
- 2 tbsp. chia seeds or 1/4 c. ground flax meal
- Some Sweetness
- 1/2 cup unsweetened, flaked coconut
- 1/4 cup brown sugar, packed
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/3 c. coconut oil, in liquid state
- 1/3 c. maple syrup
- 1 tsp. vanilla
- Preheat oven to 300 degrees F.
- In a large bowl, mix together oats, nuts/seeds, optional add-ins, dry sweetness items and spices.
- In a small bowl or liquid measuring cup, whisk together oil, maple syrup and vanilla.
- Pour liquid mixture into dry ingredients, stir everything up as best as you can.
- Spread the granola into a half sheet baking pan. Bake for 35-45 minutes, stirring every 12 minutes. The granola is done when the oats and nuts are gently browned and the mixture is no longer wet.
- Let cool and place into air tight container. As written, this recipe yields just over 7 cups of granola.