I make this granola about twice a month as it has become a staple in our house for a quick snack with a small bowl of yogurt topped with some fruit. I will never get tired of it and it's so forgiving and versatile. Granola is really easy to make and you can easily substitute a number of ingredients to make it your own. Over the years, I have cut down on the sugar and oil, but it's up to you if you want to add a bit more sweetness. I like to make two trays worth at a time to make it last longer but you can cut the recipe in half if you prefer.
Easy everyday granola
Yields about 2 half-sheet pans (13" x 18")
Ingredients
6 cups large rolled oats (600g)
3-4 tbsp brown sugar
2 cups chopped nuts (almonds, walnuts, pecans, cashews, pistachios, or a mix of all!)
3/4 cup flaked coconut (75g) (sweetened or unsweetened, up to you)
6 tbsp ground flax seeds
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom (optional)
3/4 cup (160 g) coconut oil, melted
1/3 cup (100-120 g) honey (can sub maple syrup)
3 tsp vanilla
1 cup dried fruit (apricot, raisins, cranberries, papaya, mango, banana, etc) (optional)
Procedure
Preheat oven to 300°F and line two rimmed baking sheets with parchment paper or silicone mats.
In a large bowl mix together the oats, brown sugar, nuts, coconut, ground flax seeds, salt and spices. In a small heat-safe bowl combine the coconut oil and honey. Melt in the microwave in 30 second intervals or over a double boiler to a liquid consistency.
Pour onto the oat mixture, add vanilla and stir well to combine. Spread evenly onto two baking sheets and bake for 25 minutes. Remove trays from oven, add dried fruit if using, stir mixture on both trays and continue to bake another 15 minutes just to absorb any extra moisture. Be careful not to overbake and burn. It will still seem wet but as it cools it will dry up. Break into clusters with your hands and store in an airtight container in the pantry for up to two weeks. Eat with some milk or a dollop of yogurt. Enjoy!
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