Walking through the grocery store there are rows and rows of different varieties of granola, so much that it’s almost overwhelming. The thing with grocery store granola is that it’s never the right balance of ingredients, or you can’t pronounce most of additives and preservatives (which is never a good thing). I used to walk the rows and read the labels, never feeling satisfied..and then it hit me. Why not make homemade granola? It’s cost effective and I can make it exactly how I like it. Clusters, yes. Tons of coconut, yes. Almonds and pepitas? Yes. Raisins? No way. The beautiful thing about making granola homemade is that the combinations are endless!
My perfect granola is toasted a deep golden brown and filled with seeds, almonds, coconut flakes and coconut oil for a strong coconut flavor, and dried cranberries, but there are so many additions and fun substitutes. You can add chocolate and dates, cardamom instead of cinnamon, pecans, brazil nuts, peanuts; anything goes! Your base will always be a couple of cups of old fashioned oats, some form of oil (coconut, olive, or butter), some form of sweetener (brown sugar, honey, maple syrup), a variety of nuts, and some type of dried fruit. It’s so easy to make that you’ll never buy boxed granola again, and it makes your house smell amazing.
4 cups old-fashioned rolled oats
2 cups unsweetened, shredded coconut (or flakes if you can find them)
1½ cups raw slivered almonds
1 cup salted sunflower seeds (adding salted sunflower seeds eliminates the need to add a dash of salt, and also gives it a great salty/sweet kick)
1 cup pepitas (shelled pumpkin seeds)
½ teaspoon cinnamon
½ cup melted coconut oil
½ cup + 1 tablespoon wildflower honey
¾ teaspoon vanilla
1 cup dried cranberries
Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. Toast the oats and the coconut until just beginning to turn golden brown and fragrant.
Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
Stir in your dried cranberries, and serve over yogurt or store in an airtight container for up to a week and a half.