Sheet Pan

Kim'sĀ Granola

July 22, 2018
0 Ratings
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves Apprx. 8 cups
Author Notes

In my search for the not too sweet with lots of good ingredients, I came up with this granola recipe. You can use any kind of nuts. I like a combination of pecans, walnuts, almonds, and cashews. Also, feel free to use your choice of dried fruit. —kimmiebeck

What You'll Need
  • 3 1/2 cups old-fashioned oats
  • 1 1/2 cups chopped nuts
  • 1 cup puffed millet or puffed rice
  • 1 cup unsweetened flaked coconut
  • 1/2 cup unsalted raw sunflower seeds
  • 1/2 cup unsalted raw pumpkin seeds
  • 1/2 teaspoon salt
  • 1/2 cup coconut or olive oil
  • 1/2 cup pure maple syrup
  • 1/3 cup dried cranberries
  1. Arrange oven racks in middle of oven. Preheat to 250 degrees. Line two sheet pans with parchment paper, making sure there is a little extra on all sides. In a large bowl, combine the oats, nuts, puffed cereal, coconut, seeds, and salt. Stir in oil and syrup, making sure that wet ingredients are evenly distributed with dry ingredients. Divide mixture between sheet pans and spread out evenly to cover pan. Put cranberries into the same bowl that held oat mixture. Bake for 45 minutes. Carefully grab opposing corners of parchment paper and lift from pan. Pour ingredients into bowl over cranberries. Let cool before transferring to storage container. If you like chunks of granola, let ingredients cool in the pan before transferring to the bowl. I like to store granola in wide-mouth Mason jars.

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