Best Ever Granola
User Reviews
5
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Servings
24
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Calories
149 kcal
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Course
Breakfast
Best Ever Granola
Description
This granola recipe begins by preheating the oven to a low temperature to gently toast the mixture without burning. A syrup is prepared by combining maple syrup, melted coconut oil, vanilla extract, and salt. This liquid flavor base is mixed with dry ingredients—rolled oats, two almond varieties, shredded coconut, and either sesame or flax seeds—to coat everything evenly.
The mixture is spread evenly on parchment-lined baking sheets and gently compressed to encourage clumping. It bakes for over an hour at a low temperature, allowing the ingredients to crisp and achieve a medium golden color. The baking process is monitored especially near the end to avoid over-browning. Once cooled, the granola breaks into shards and clusters, perfect for mixing into yogurt, milk, or enjoying as a snack.
Ingredients
- 2 ½ cups rolled oats old fashioned
- 1 cup almonds sliced
- 1 cup almonds slivered
- 1 cup coconut I use sweetened coconut, shredded
- ½ cup sesame seeds (or flax seeds)
- ¾ teaspoon salt
- 10 tablespoons pure maple syrup
- ¼ cup coconut oil
- 1 vanilla extract
Instructions
- Preheat oven to 250˚F. Line two sheet pans with parchment paper (parchment paper works better than foil for this as the granola doesn't stick). Set aside.
- Combine maple syrup, coconut oil, vanilla and salt. Microwave on high power for 1-2 minutes or until the coconut oil is melted. Stir to combine. Set aside
- Combine oats, almonds, coconut and flax (or sesame seeds) in a large bowl. Stir to combine. Add maple syrup mixture and stir gently till combined.
- Spread mixture out evenly onto prepared pan. Pat it down gently with a spoon or spatula. Bake at 250 degrees for 1 hour and 15 minutes or until medium golden brown. Watch it for the last 15 or so minutes, so it doesn't get too brown. On the other hand, if it's not nice and golden after the complete baking time, give it another 10 minutes.
- Let mixture cool completely then lift the parchment paper and it will break into shards. As you transfer it to storage containers, it will break up more, but some of it will stay in clumps. Store in an airtight container. I keep mine in wide-mouth mason jars. I keep a small jar in the pantry and store the rest in the freezer. When you take it out of the freezer and thaw it, it's exactly like you just made it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Sodium | 75mg | 3% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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