As good as oats and nuts and cinnamon and coconut are, the not-so-secret ingredient that makes this granola the one you’ll keep coming back to is the honey. The golden elixir that’s been wooing eaters for millennia plays a starring role in this dish, expertly blending so many flavors, subtly sweetening this long list of ingredients without overpowering any of them. To turn this into the best breakfast ever, add a little yogurt to your bowl and drizzle some more local honey over top.
This recipe makes about 7 cups, which is a good amount to keep in your pantry for quick, healthy breakfasts and snacks.
- 4 cups rolled oats
- 1 cup raw, unsalted nuts of your choice (good options: sliced almonds, walnut pieces, chopped cashews or chopped pecans)
- 1 cup of a second kind of raw, unsalted nuts; you’ll want two for variety
- 1/2 cup raw, unsalted seeds (good options: sunflower seeds, sesame seeds or a grain, like quinoa)
- 1/2 cup unsweetened, shredded coconut
- 1/4 cup coconut sugar (or brown sugar)
- 2 tsp. ground cinnamon
- 1 tsp. fine sea salt
- 1/2 cup honey (local, if you can get it). You can also substitute good maple syrup.
- 4 Tbsp. coconut oil (can use canola oil or sunflower oil if you prefer)
- 1/2-3/4 cup dried fruit of your choice (cranberries, pineapple, bananas, raisins and cherries are all tasty in this recipe)
- Heat oven to 325°F. Spread parchment paper on two standard-sized cookie sheets.
- In a large bowl, stir together oats, nuts, seeds, coconut, sugar, cinnamon and salt.
- In a separate bowl, whisk honey and oil. Make a well in the dry ingredients and pour in the mixture all at once. Stir until everything is well-coated.
- Spread granola evenly across two pans. Bake for 25 minutes in center rack of the oven, stirring once, after 10 minutes.
- Remove from oven once granola is a toasty brown color. Let cool on pans for 10 minutes. Granola will gain its crunch as it cools.
- Pour into large glass canister or other air tight container for storage.