Technically, this granola isn’t famous yet – but with its sweet, savory, nutty, crunchy awesomeness, I’d be shocked if it isn’t world-famous by the weekend. Granola is one of my favorite bed-time snacks and I like this natural whole-food version much better than the processed kinds you can buy in the store. Make a double or triple batch and save it in mason jars for up to two weeks – my pantry is lined with them. 🙂
Makes about 4 cups
- 2 cups old fashioned rolled oats
- 1 cup almonds (chopped or sliced)
- ⅓ cup sunflower seeds
- ½ cup dried fruit (cranberries or raisins work well)
- ⅓ cup coconut flakes
- Cinnamon, nutmeg, salt to taste
- 2 tablespoons peanut butter (unsalted)
- 2 ½ tablespoons brown rice syrup
- 3 tablespoons maple syrup
- 2 ½ tablespoons coconut oil
- 1 tablespoon vanilla
Preheat the oven to 300ºF. Then, combine all the wet ingredients (peanut butter, brown rice syrup, maple syrup, coconut oil, vanilla) in a saucepan and warm over low heat until everything is melted and blended together. The goal is just to melt the ingredients, not cook them, so keep the heat on low.
Combine the dry ingredients (oats, almonds, sunflower seeds, dried fruit, coconut flakes, cinnamon, nutmeg, and salt) in a large bowl – omit the salt if using salted peanut butter – and mix until combined.
Pour the liquid mixture on top of the oats and mix together with a spoon or your hands (if the liquid isn’t too hot). Mix well, making sure the oats are evenly coated and somewhat clumpy.
Spread the mixture into a baking tray and cook at 300ºF for about 30 minutes. Take the mixture out of the oven every 10 minutes and use a spatula to mix and rotate the granola so that it cooks evenly. When it’s finished (don’t let it burn!) allow to cool on the baking sheet before transferring to a sealed container for storage.
NOTE: Granola has a tendency to burn very easily, that’s why we keep the heat on low and stir every 10 minutes. It may not take a full 30 minutes to cook, so keep an eye on it and remove before you notice anything getting too browned.
Makes about 4 cups
25 CommentsLeave a Reply
I want some of this granola!
I want some too! I ran out yesterday 🙁
(thanks for leaving the first ever comment on One Ingredient Chef!)
Therese, thanks for mentioning this blog! It’s just what I’ve been looking for – I LOVE whole foods, but I don’t really have ideas how to combine them. I like to make granola too, I’m trying this recipe ASAP. 🙂
Glad you love it, Masulinka! Great recipes here!!
Will be making this on the weekend-want to say I knew it before it was famous 🙂
Haha, yes you got in before the bandwagon 🙂 I hope the granola turns out well!
I’d consider myself a pretty experienced cook, but I’ve never made granola before. I started eating more granola recently as a solid breakfast option but, like you mentioned, didn’t like the processed additives and all the sugar. I doubled this recipe and subbed pumpkin seeds and used dried cranberries with great results. The flavor from the vanilla and the cinnamon was phenomenal — almost like french toast! Two days later and, after my roommates have had their way, my huge bag of granola is almost gone already.
Hey Jared, I’m glad it worked out — the pumpkin seeds and cranberries sound great! I guess your roommates taught you an important lesson: hide your granola! 🙂
Can I use agave instead of brown rice syrup?
“Probably” but I like brown rice syrup because it’s thicker and holds the granola together into nicer clumps after being heated/cooled.
I just made this and it tastes so amazing warm. It tastes too good to be true. I love it! Thank you so much 🙂
Thanks for the comment, Emily! I’ve never tried it warm, but that sounds great.
Hi Andrew! I’m loving your website and recipes. Do you have a recommendation as a substitute for peanut butter? (allergy in our house…) I know it makes the flavor so yummy, but I am not creative enough to figure out what else might work. 😉
Hi Kristin! If you can have other nuts, the simplest substitution would be almond or cashew butter. I hope that works for you!
This recipe looks awesome and I definitely have to try. Any idea how long this will last in a sealed container?
Hi Suzana! Good question. The short answer? Longer than it will take you to devour the entire batch. 🙂 The long answer? About 7-10 days, I would imagine, although I haven’t personally tested it for that long.
Wow I was getting the ingredients out to make this and realized I had no brown rice syrup
🙁 Maybe try maple syrup?
What brand of old fashioned rolled oats do you recommend for this recipe?
Any kind except the ones with the Quaker oatmeal guy on the front. That dude’s terrifying. One time I accidentally bought that brand and his smiling face was staring at me every time I opened my cupboard. I had to put a post-it note over his face.
This recipe looks absolutely delicious, but I don’t like coconut. I feel like I’m the only one who doesn’t like coconut nowadays. Will it be fine if I just add more almonds or sunflower seeds?
Yes, you should be okay leaving it out and adding just a little more of the other nuts. 🙂
I’m not sure what type of oats I’m using because I live in Germany, and the package I have just says oats. I tried making granola without the sugar and syrupy ingredients. So I just put in fruit, nuts, seeds, vanilla extract, oil, oats, salt, and coconut flakes. It wasn’t very clumsy when it was done baking. Is that because I didn’t include much liquid or because I didn’t do it right? Can I have some tips on how to make it stick together more without all the sugar?
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