Homemade Junkless Granola

A crunchy wholesome nut and fruit granola to be proud of! Crunch for days!

Unsweetened Coconut Yogurt, Granola, Papaya, and Sliced Bananas

This is what you really need when you're looking for a snack and raiding the cupboards to fill that hunger. Keep this on hand at all times because you'll be super proud of yourself when you opt for a cup of yogurt with granola and fruit vs. a frozen chocolate drumstick (pssst. I know it sounds painful but it's better for you!).

With this recipe you have options, we'll share the recipe to follow for measurements and you can choose variations if you'd like. I've made this with pure maple syrup in the past but this batch was made with honey and it made a difference with browning faster, so it's important to remove from the oven halfway through baking to stir it around and flatten again. Total baking time can range from 17 - 20 min.

This recipe calls for rolled oats, don't attempt quick oats as they will not get the crunch that we're looking for in granola and will bake too fast.

NOTE: We know that honey, maple syrup, and vanilla extract can get pricey so this is something to think about when purchasing your products. We personally don't like to skimp on quality and prefer to use products with the least amount of processing with the best nutritional value. We can't make those decisions for you but at least we can recommend them.

We're not health professionals so use your judgment on the ingredients and what they mean to you while also staying in a comfortable price range. If they're products you know you'll use more of, think about buying in bulk for a better overall price per unit.

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SERVING SIZE - 20, ¼ cup servings

YIELD: 5 cups

PREP TIME: 20 min

COOK TIME: 17 - 20 min

INGREDIENTS

• 4 cups Old fashioned rolled oats - These are gluten-free if you have an allergy, processed in a gluten-free facility

• 1 ¼ cups Mixture of raw nuts and seeds as desired, some chopped & whole - Used here are, almonds, pecans, cashews, and sunflower seeds

• ½ tsp Cinnamon

• ½ tsp Fine grain salt

• ½ ea. Lemon zest

• ½ cup Coconut oil, melted

• ½ cup Honey or 100% pure maple syrup if vegan

• 1 tsp Vanilla extract

• ⅔ cup Dried fruit, small diced, no sugar added - Used here are, apricots, golden raisins, and pitted dates. NOTE: This does not get baked! See step 9.

INSTRUCTIONS

1. Preheat oven to 350℉ and line a full sheet pan with parchment paper.

2. Mix oats and nuts in a large bowl.

3. In a small dish, mix cinnamon, salt, and lemon zest.

4. Stir dry seasoning into the nut and oat mixture.

5. Carefully add the coconut oil, honey(or maple syrup), and vanilla extract to the oat mix, coat well.

6. Pour mixture onto the parchment-lined sheet pan into an even layer and pat down lightly with the back of a spatula.

7. Bake for 10 minutes on the middle oven rack.

8. Remove from the oven and stir the granola, spread back out evenly, and bake for another 10 minutes or until a light golden brown. NOTE: It will continue to carryover cook when you remove it from the oven. ** If it's significantly browning, lower your second baking time to 5 minutes and keep an eye on it. Use your best judgment and keep in mind that carryover cooking when it's out of the oven.

9. Evenly sprinkle the dried fruit pieces over top without disturbing the granola.

10. Let cool for at least 45 minutes or longer.

11. Store in an airtight container for up to a week.

This can be sprinkled over your favorite unsweetened yogurt and topped with fruit, layered in a parfait, or eaten like a caveman or cavewoman by the handful. It's surprisingly easy and you're going to want to do this again and again.

Congratulations, you did it!

Please leave your comments below on what you thought of this recipe and share any modifications that you made and if we should try it out.