Crunchy Nutty Granola

Ingredients

• 2 cup old-fashioned rolled oats
• 0.75 cup unsweetened coconut flakes
• 0.5 cup chopped almonds
• 0.5 cup halved cashews
• 0.25 cup pumpkin seeds
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 0.25 tsp sea salt
• 4 tbsp coconut oil (melted)
• 0.5 cup maple syrup or honey (choose one)
• 1 tsp vanilla extract

Steps

1. 1

   Preheat the oven to 150°C. Line a baking tray with parchment paper.

2. 2

   In a large bowl, combine the rolled oats, coconut flakes, chopped almonds, cashews, pumpkin seeds, brown sugar, cinnamon, and sea salt. Mix the dry ingredients together.

3. 3

   In a separate bowl, whisk together the melted coconut oil, maple syrup or honey, and vanilla extract.

4. 4

   Pour the wet mixture over the dry ingredients and mix thoroughly; the source notes that using your hands works best.

5. 5

   Spread the mixture in a thin, even layer on the prepared tray.

6. 6

   Bake at 150°C. The written method gives a total baking time of 30–40 minutes, stirring halfway through, until golden. The video describes baking for 30 minutes, tossing with a spatula, then baking for 20 minutes more; use the tray size to guide the time, since a larger tray is said to need less time than a smaller one.

7. 7

   Remove the tray from the oven. The granola may still be soft; let it cool completely so it crisps as it cools.

8. 8

   Once completely cool, transfer the granola to an airtight container. It keeps for up to one month.

Notes

The post lists brown sugar, while the video says the creator used coconut sugar; the extracted ingredient uses the written recipe's brown sugar. The source gives conflicting baking guidance: written method says 30–40 minutes with a halfway stir, while the video says 30 minutes, toss, then 20 minutes more. It also suggests adding raisins or other dried fruit after baking so they do not burn. Serve with yogurt or fresh fruit.

Nutrition per serving

• snack
• breakfast
• vegetarian
• gluten-free if certified gluten-free oats are used
• baked
• homemade
• make-ahead