So Good Healthy Granola

This delicious, healthy granola recipe is the best! It’s easy to make and naturally sweetened with maple syrup (or honey). Just add oats, coconut oil, nuts, and dried fruit. Best of all, my kids love it!

I made this batch with pecans and pepitas (green pumpkin seeds). Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts, and sunflower seeds.

Ingredients

4 cups old-fashioned rolled oats

1.5 cups nuts or seeds (pecans and pepitas (green pumpkin seeds), walnuts, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts or sunflower seeds

1 tsp salt – for flavorful granola, don’t skip the salt

1/2 tsp cinnamon -Other options include (ground ginger (use half as much) and pumpkin and apple pie spice.

1/2 cup melted coconut oil or olive oil (if you’d like your granola to be a little more on the savory side)

1/2 cup maple syrup or honey

1 tsp vanilla

2/3 cup dried fruit (dried cranberries, tart dried cherries, raisins, dates, or chopped dried apricots). If you add unsweetened coconut flakes, add it halfway through.

Directions

1. Preheat oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.
2. Combine the oats, nuts and/or seeds, salt, and cinnamon in a large mixing bowl and stir.
3. Pour in the oil, maple syrup or honey, and vanilla. Mix well until lightly coated, then spread evenly onto the pan.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely (about 45 minutes). Top with the dried fruit (and optional chocolate chips, if using).
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks or in the freezer for up to 3 months.

SERVING SUGGESTIONS: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple of handfuls into a salad for granola “croutons.”