Chunky Homemade Granola
Easy, kid-friendly recipe that kids can help cook too! Lower sugar for a healthier option. Perfect topping for yogurt or ice cream.
Ingredients
- 1/2 cup Coconut Oil
- 1/2 cup Pure Maple Syrup
- 1 1/2 T Light Brown Sugar
- 1 t Salt
- 1 t Cinnamon
- 2 t Vanilla Extract
- 3 cups Old Fashioned Rolled Oats
- 1 cup Slivered Almonds *see note
- 1/2 Chopped Pecans *see note
Instructions
- Preheat oven to 275 F. Prepare a large baking sheet with a silicone baking mat or parchment paper.
- Put coconut oil in a medium bowl. If your coconut oil is not fully liquid, microwave it by itself in 20 second increments until it is fully melted. Add the syrup, brown sugar, salt, cinnamon, & vanilla extract to the oil. Mix well.
- Add the oats & nuts to the syrup mixture. Gently mix, turning upside-down to evenly coat all pieces.
- Dump granola onto your prepared baking sheet. Spread into a thick layer, using the back of a spoon or a spatula to compress it down.
- Bake for 20 minutes. Take out of oven & use a spoon to flip the granola. Once it is all flipped, compress it down again. Bake for 20 more minutes.
- Remove from oven & set pan on cooling rack until it is cool enough to handle. Flip the granola over to expose the sticky side & let cool completely. I let it sit for an least an hour.
- Enjoy! Store leftovers in an airtight container in your pantry for up to a month.
Notes
- Sugar substitutes: follow package instructions for brown sugar substitute ratios. If you wish to eliminate the brown sugar, do not replace it with maple syrup.
- Nuts: you do not have to use these exact nuts/measurements. If you love pecans, do 1.5 cups of pecans. Ratio is really up to you, but this is what I like & what I tested. I do recommend keeping the pieces small to keep the recipe kid-friendly.