Ingredients
4 cups old-fashioned rolled oats
1 cup chopped pecans
1 cup sliced almonds
1/2 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/4 cup chia seeds or flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup honey or maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup dried cranberries or raisins
1/2 cup chopped dried apricots or dates (optional)
Instructions
Preheat your oven to 325°F (163°C). Line a large baking sheet or sheet pan with parchment paper.
Mix the Dry IngredientsIn a large mixing bowl, combine:
rolled oats
pecans
almonds
shredded coconut
sunflower seeds
chia seeds
cinnamon
salt
Stir until evenly mixed.
Add the Wet IngredientsIn a small bowl or measuring cup, whisk together:
honey or maple syrup
melted coconut oil
vanilla extract
Pour the wet mixture over the oat mixture and stir until everything is evenly coated.
Spread and BakeSpread the granola mixture into an even layer on the prepared baking sheet.
Bake for 25–30 minutes, stirring once halfway through if you want a looser granola texture.
For big crunchy clusters, press the granola down lightly before baking and avoid stirring too much.
Cool CompletelyRemove from the oven and let the granola cool completely on the baking sheet. This is when it crisps up.
Add Dried FruitOnce fully cooled, stir in the dried cranberries and chopped dried apricots or dates.
Store and EnjoyStore in an airtight container at room temperature for up to 2 weeks.
Notes
Cooking Tips
- Use rolled oats, not quick oats for the best hearty texture.
- Watch closely near the end of baking—nuts and coconut can brown quickly.
- Let it cool completely before breaking it apart for the crunchiest granola.
- For chunkier granola, use maple syrup or honey and press the mixture firmly onto the pan.
- Add dried fruit after baking so it doesn’t harden or burn.
- Rotate the pan halfway through if your oven bakes unevenly.
- Add a whipped egg white before baking for extra crisp clusters.
Variations
1. Peanut Butter Granola
Replace the coconut oil with 1/3 cup melted peanut butter for a rich, nutty flavor.
2. Chocolate Chip Granola
Stir in mini chocolate chips after the granola has completely cooled.
3. Tropical Granola
Add dried pineapple, mango, coconut flakes, and macadamia nuts.
4. Apple Cinnamon Granola
Use extra cinnamon and stir in freeze-dried apples after baking.
5. Pumpkin Spice Granola
Swap cinnamon for pumpkin pie spice and add pumpkin seeds.
6. Nut-Free Granola
Skip the almonds and pecans, and use extra seeds like pumpkin, sunflower, and hemp hearts.
7. Protein Granola
Mix in hemp hearts or a scoop of vanilla protein powder (reduce oats slightly if needed).
8. Vanilla Almond Granola
Use extra vanilla and sliced almonds for a classic flavor combo.
9. Coconut Cashew Granola
Swap pecans for cashews and increase the coconut for a tropical crunch.
10. Less Sweet Granola
Reduce the honey or maple syrup to 1/3 cup for a more lightly sweet version.
Storage Tips
- Room Temperature: Store in an airtight jar or container for up to 2 weeks.
- Freezer: Freeze for up to 3 months in a sealed freezer-safe bag.
- Serving Ideas: Enjoy with milk, layered into yogurt parfaits, sprinkled over smoothie bowls, or eaten by the handful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 95mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g