This is quite possibly the simplest, most delicious granola recipe ever.
I use this as my base recipe to make any and every variation of granola because it is just so consistently good! But you will just have to try it for yourself and let me know what you think! 🙂
4 cups rolled oats
2-3 tsp salt
1/2 cup coconut oil (melted)
1/2 cup honey
1/2 cup sliced almonds
An aluminum baking sheet, parchment paper, measuring cups, and a big bowl to mix everything together in!
Preheat your oven to 350 degrees and line the baking sheet with a piece of parchment paper.
In your big bowl mix together about 4 cups of rolled oats (I get organic, certified gf from the bulk foods section at my local co-op) and 2-3 tsp salt (I usually use himalayan pink salt) until the salt seems evenly distributed.
Pour in a 1/2 cup of melted coconut oil and 1/2 cup of honey and mix it in until all the oats are all evenly coated and the whole mixture feels slightly sticky, but not too wet! (I usually use organic Nutiva brand coconut oil or sometimes just the Costco organic Kirkland brand, and I prefer to use local honey sourced from either the farmers market or the co-op, every now and then though I will just get the organic bulk honey from Costco instead.)
After everything is well mixed stir in about 1/2 cup of sliced almonds (you can also switch it up with any nut you want; cashews, walnuts, hazelnuts, peanuts, etc.).
Spice It Up!
Alright now that you have made the basic honey almond granola you can pop it in the oven as is, or you can spice it up with some additional ingredients!
Some of my favorite things to throw in for added flavor and nutrition are chia seeds, millet, amaranth, buckwheat, hemp seeds, and pumpkin seeds as well as cinnamon, vanilla or ginger.
Dried fruit is also a great addition but you want to make sure to add in the dried fruit after you have already baked the granola. Nuts, seeds and spices bake up fine, but dried fruit can burn or get a weird texture when baked in granola, so its best to just add it in afterwards. Some great dried fruits to add after include raisins, mulberries, inca berries, and freeze-dried strawberries.
Okay, so whether you decided to just go with the traditional honey almond (which is amazing all on its own) or you made a creation of your own now is the time to bake it to perfect granola texture! First scoop out all of the granola contents onto the parchment lined cookie sheet and then spread it out evenly with either your hands or a spoon. You want it to be about a half inch thick; not too thin because then it will over cook!
Once you have it evenly spread on the pan, pop it in the oven for 20 minutes. After the 20 minute mark pull the pan out and use a spatula to flip all of the granola so that the underside can bake up to. Flatten it back to an even layer with the spatula and return it to the oven for 10-15 minutes or until the granola is a deep golden brown color.
Pull in out and let cool completely before taking off the pan. Immediately out of the oven it will still be very soft to the touch, but as it cools off it will get the perfect crunch!
Once the granola has cooled (about 20-30 minutes after being taken out of the oven) you can break off into big chunks or crumble it into smaller pieces. I personally prefer chunky granola with a good crunch! But you can adjust the recipe/baking time in order to make it how you like.
Right after the granola has cooled make sure to put it away in some tupperware, mason jars, or any seal-able storage container because it will get soft and go stale relatively fast if not sealed! Once the granola is baked up and sealed in a container it should last for weeks in the pantry!
Recipe makes about 10 servings.
One serving is roughly 335 calories (40.8 g carbs, 16.6 g fat, 6.9 g protein)