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Homemade Granola

Warm spices, a mix of nuts, crispy oats. This granola recipe is quick to make and enough to make you stop buying store-bought!

Prep Time 15 minutes
Cook Time 35 minutes
Servings 730 grams

Ingredients

  • 2 1/2 cups rolled oats (old fashion/slow oats)
  • 1 1/2 cups mixed nuts (see notes)
  • 1/2 cup sunflower seeds
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of ground cloves
  • 1/2 tsp salt
  • 1/4 cup canola oil (or vegetable oil)
  • 1/4 cup coconut oil **
  • 1/3 cup maple syrup ***
  • 1/3 cup honey
  • 1/2 cup sweetened shredded coconut (can use more!)
  • 1/4 cup dried currants (can use more or another dried fruit)
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 300F/150C. Line a cookie sheet with aluminum foil and then place a sheet of parchment paper on top. Set aside.

  2. Mix all the dry ingredients in a large bowl, including the spices. do not add the coconut or the dried fruit or the chocolate.

  3. In a small bowl stir together the oils and the maple syrup and honey.

  4. Pour the wet ingredients into the dry ingredients, and using a spatula gently combine until the wet ingredients have been properly incorporated. Scoop the granola mixture out onto the prepared sheet pan.

  5. Using the spatula, push the granola into one half of the pan. You want it to be compact and about 1/2 inch to an inch thick. At this point, the granola will not be spread across the sheet pan.

  6. Place the granola in the oven and set a timer for 10 minutes. Once the time is up, remove the granola and using the spatula mix it to ensure that the pieces are all evenly browning. At this point, you can spread the granola out more so that it fills 3/4 of the sheet pan. Place in the oven and bake for another 15 minutes.

  7. Remove the granola from the oven and increase the temperature to 325F/160F. Using the spatula mix the granola again and spread it across so that it reaches each corner of the sheet pan. Sprinkle the coconut on top and place in the oven. Cook for another 10 minutes.

  8. At this point remove the granola and mix it one more time. Your granola will look still wet but it should be a nice golden brown and your nuts should be toasted. Wait about 5-10 minutes before spreading some chocolate chips and currants on top. Once it cools completely it will be crispy. Let the granola cool completely in the pan before breaking it into pieces.

  9. Once cooled break into your desired pieces and transfer into an airtight container. Granola can be kept in this container for up to a month, but it probably won't last that long :)

Recipe Notes

* you can use whatever nuts you like! I used a mix of macademia nuts, pecans, hazelnuts and walnuts. 

** you can use all vegetable oil or all coconut oil. Personally I used a mix to ensure that my granola would not burn as coconut oil has burnt in the past for me. 

*** like the oil you can either use all honey or all maple syrup or even agave if you would like!