This healthy granola recipe is a great addition to your breakfast routine. It is easy to prep in advance and use throughout the busy week.
|TYPE||BREAKFAST & BRUNCH|
|PREP TIME||10 MIN|
|COOK TIME||25 MIN|
- 4 cups old-fashioned oats
- 1 cup slivered almonds
- ¼ cup chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- ⅓ cup maple syrup
- ½ cup melted coconut oil
- 2 teaspoons vanilla extract
- ½ cup unsweetened coconut flakes
- ½ cup dried fruit (such as cranberries, cherries, apricots, or currants)
- ¼ cup semisweet chocolate chips (optional)
- Preheat your oven to 350°F.
- Line an All-Clad D3 Stainless Bonded Ovenware 10 x 14 inch Roasting Sheet with parchment paper and set aside.
- In a large mixing bowl combine the oats, almonds, chia seeds, cinnamon, and sea salt. Stir the mixture until fully combined.
- In a separate mixing bowl combine the melted coconut oil, maple syrup, and vanilla. Stir until fully combined. Pour the oil mixture into the bowl with the dry ingredients and mix together until combined completely.
- On the parchment-lined sheet pan, spread out the granola in an even layer. Bake in the oven for 10 minutes.
- Remove the granola from the oven, stir the mixture, and return to the oven for an additional 10 minutes.
- Remove the pan from the oven and stir in the coconut flakes. Stir to combine and place back in the oven for 5 minutes until the granola is lightly toasted and golden.
- Remove from the oven and let the sheet pan cool to room temperature.
- Once cooled, stir in your dried fruit and chocolate chips as desired.
- Serve immediately with breakfast and store the remaining granola in an airtight container at room temperature. This can be stored for up to one month.
Maple syrup is used as the sweetener in this granola. You can substitute the maple syrup for agave syrup if desired.