Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1 cup shredded unsweetened coconut
- 1/2 cup sliced almonds (or other nuts)
- 1/2 cup sunflower seeds (or other seeds)
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil (or other neutral oil)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dried fruit (optional, e.g., raisins, cranberries, or chopped dates)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, combine the rolled oats, shredded coconut, sliced almonds, and sunflower seeds. Mix well.
- Combine Wet Ingredients:
- In a small saucepan over low heat, combine the honey (or maple syrup) and coconut oil. Stir until melted and well combined. Remove from heat and stir in the vanilla extract and salt.
- Combine and Coat:
- Pour the wet mixture over the dry ingredients and mix until everything is evenly coated.
- Spread and Bake:
- Spread the mixture evenly on the prepared baking sheet, pressing it down slightly with the back of a spoon. Bake for 20-25 minutes, stirring halfway through, until golden brown and crisp.
- Cool and Add Dried Fruit:
- Remove from the oven and let the granola cool completely on the baking sheet. As it cools, it will harden into clusters. Once cooled, stir in the dried fruit if using.
- Store:
- Transfer the granola to an airtight container and store at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Serving Size: 1/4 cup serving
- Calories: 220 kcal
- Fat: 11g
- Carbohydrates: 28g
- Protein: 4g