Homemade granola is equally delicious on the breakfast table or by the handful for a satisfying snack.
As much as I like to mix it up for dinner, I’m the opposite for breakfast. I’m the queen of the breakfast rut. I can go days, even weeks, having the same breakfast day after day. And after a good run, I don’t, no I can’t, see it again for weeks. Yogurt topped with fruit and granola is in the regular rotation and is my current go-to for the morning. Blueberries and raspberries are my fruit of choice and I typically volley between blueberry, coconut and plain flavored yogurt. But the granola, well, I’ve just never been loyal.
I guess I’m a traditionalist at heart; I can’t commit until I fall in love. And I have yet to find a granola on the grocery store shelf that has made me want to pop the question. But then I made my own and I’m finally ready to get down on one knee.
It’s official; I’m never buying granola again. And frankly I’m angry at all the time I’ve wasted with all of the half empty bags of granola in my pantry. Making homemade granola is as easy as it is tasty and what I really love about this recipe is how versatile it is. I love dried cranberries and currants, but if you prefer apricots and raisins, it’s an easy swap. I’m pro coconut, but if it’s not your thing, add your favorite nut or extra oats. I like a little cinnamon in mine, but you can dial it up or down to your liking. Nuts, no nuts, seeds, no seeds…you get the picture.
This recipe has just the right mix of all my favorites. It’s sweet, but not overly so, and the nuts, dried fruit and coconut have a nice balance. I give this a good stir a few times while it’s baking, which yields a less clumpy granola. That works better for me as a yogurt topping, but if you’re looking to snack, you might want to hold back on the stirring and allow it to cluster. Just keep a careful eye on it to prevent burning.
After making a batch of this granola there’s no doubt what will be gracing my breakfast table for the foreseeable future. Crunchy, sweet, nutty…yep, this is one rut where I’ll happily stick.
- 1/3 cup dark brown sugar
- ½ cup real maple syrup
- ¼ cup extra virgin olive oil
- ¼ cup coconut oil
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 tsp sea salt
- 4 cups old-fashioned oats
- 1 cup unsweetened coconut flakes
- 2 cups pecans chopped
- ½ cup flax seeds
- 1 cup dried cranberries
- ½ cup dried currants
Preheat oven to 350 degrees.
In a medium bowl whisk together the dark brown sugar, maple syrup, olive oil, coconut oil, cinnamon, vanilla and salt.
In a large bowl, toss together oats, coconut flakes, pecans and flax seeds.
Pour the sugar mixture over the dry ingredients and stir well to combine.
Spread the granola in an even layer on a parchment or nonstick foil lined sheet tray and bake for 45 minutes, stirring 4-5 times. Granola should be golden brown when finished. If you prefer a clumpier granola, stir less frequently, but be careful it doesn't burn.
Toss in the dried fruit when you remove the granola from the oven.
Let cool completely and store in an airtight container.