Fill up and fuel your mornings with a homemade granola packed with nutrients and flavor. We love making a big batch of granola you can eat all month – it’s an economic way to stock up on ready-to-go meals! You could munch on this straight, as a snack, but we love to sprinkle it over Greek yogurt and berries, or enjoy with our favorite milk and a side of fruit (try almond milk and sliced bananas!). Enjoy!
Homemade Maple-Nut Granola from Eating Well
5 cups old-fashioned rolled oats
1 cup unsweetened coconut chips or flakes
½ cup sliced almonds
½ cup coarsely chopped pecans
½ cup light brown sugar
⅓ cup unsalted pumpkin seeds
⅓ cup unsalted sunflower seeds
½ cup pure maple syrup
½ cup water
¼ cup canola oil
½ cup dried cranberries
½ cup raisins
1. Preheat oven to 275°F. Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl.
2. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet. Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.
3. Make Ahead Tip: Store in an airtight container for up to 2 weeks.
Ingredient note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Makes 20 servings, each 1/2 cups.
Nutrition info: Calories 251 | Fat 12g | Carbs 32g | Protein 6g
Nutrition information is provided by Eating Well
What’s your favorite way to enjoy granola? Join the conversation in the comments below.
– Team Fitstar