Big clusters of oats, seeds and nuts? Check. Shredded coconut for extra yumminess? Check. Ability to suffocate my yogurt? Check, check, check.
Apparently, this granola is a big ol’ winner ’round these parts.
It’s not just good on yogurt, either. It’s also yummy as a cereal replacement with a bit of almond milk. Yum. Or you can just shovel it into your mouth with your hands. No bowl required. I don’t judge.
Feel free to add dried fruit in there, too. I just didn’t feel like any this day. So I left ‘er naked. Yep. I went there. Talking about nudity on the blog. This granola makes me do naughty things.
I limited the amount of sweetener in this granola, since most store-bought varieties make me want to gag with how sweet they are. If you add dried fruit, you may even be able to cut down the sweetener a bit more. Hooray for less sugar!
I also added coconut because I opened my pantry and it was staring at me. No really. That’s the only reason. Luckily, it worked out well for me and actually tastes amazing with the walnut, oat and hemp seeds. It’s a good thing I didn’t ruin a whole batch of granola just because I saw some coconut sitting on a shelf and though “why not?”. That would be embarrassing.
In our house, a bath of granola lasts about 2 weeks. With this one, it was gone in less than 1. Okay, so most of that was me just eating it directly from the pan, warm from the oven. But still. That’s improvement!
- ¼ cup coconut oil
- ¼ cup agave or maple syrup (I used agave)
- 1 tsp vanilla
- ½ tsp salt
- ½ tsp cinnamon
- 3 cups rolled oats
- 1 cup chopped walnuts
- 1 cup unsweetened shredded coconut
- ¾ cup hemp seed
- ½ cup pumpkin seeds
- Heat oven to 350F and spray a large baking sheet with non-stick spray or line with parchment paper or a non-stick mat. Set aside.
- Combine coconut oil, agave, vanilla, cinnamon and salt in a small pot over medium heat, until everything is warmed through and the coconut oil has melted.
- In a large bowl, combine oats and nuts. Add the coconut oil mixture and mix everything well.
- Spread the mixture on prepared baking sheet and bake for 15 minutes. Remove from oven, stir in the hemp seeds and pumpkin seeds, then bake for another 12-15 minutes, or until the granola is golden brown.
- Allow to cool for at least 20 minutes before using or storing. You can store this granola at room temperature, in an airtight container, for up to 2 weeks.
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