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Author Notes: Sweetened with honey and raw cane sugar, this simple granola recipe is the perfect addition to any breakfast. It’s also completely customizable based on your preferences (I’ve included mine in the recipe), what’s in season, and/or what you have on hand. —2 Parts Flour
Makes 10 cups
- 5 cups rolled oats
- 1/2 cup raw cane sugar
- 1/2 cup honey
- 1/4 cup coconut oil
- 1/4 cup water
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 cups raw, unsalted nuts (I used 1 cup pecans, 1/2 cup slivered almonds, 1/2 cup cashews, and 1 cup walnuts)
- 1 cup dried fruit (I used 1/2 dried cherries and 1/2 cup golden raisins)
- 1/2 cup raw, unsalted seeds (I used pumpkin)
- Preheat oven to 300 degrees. Line a baking sheet with parchment.
- In a large mixing bowl, stir together the oat, sugar, honey, coconut oil, and water until completely combined.
- Stir in the nuts and seeds. Do NOT incorporate the dried fruit. This will be added after baking, so as not to dry the fruit out further. Trust me, it's not so good.
- Evenly spread the granola mixture onto the baking sheet.
- Bake for approximately 1 hour, stiring the mixture every 15 minutes until it is evenly golden brown.
- Remove from the oven and stir in dried fruit.
- Allow to cool completely before storing in an airtight container. If stored in an airtight container, the granola should last 3-4 weeks.