My Master Granola Recipe — the basic proportions and “technique.” Create different granola “flavors” with your favorite combination of Add-Ins or munch away as is.
Granola: The Master Recipe
6 c rolled oats (not quick cooking)
2-4 c nuts and/or seeds (note: seeds will measure out as “more” per cup)
1/2 c coconut oil (or oil of your choice) I think coconut oil brings out the flavors best
1/2 c coconut sugar (or brown sugar, which will be slightly sweeter)
1/2 c maple syrup
1 t salt
2 t vanilla extract
Dried fruit — raisins, Craisins, apples, chopped dates, apricots, figs …
Shredded coconut, candied ginger, cacao nibs … you can even use dark chocolate chunks, chocolate chips, or M&Ms — whatever floats your boat, really.
Don’t forget to add spices like cinnamon, allspice, ginger, or cardamom, if you like.
Preheat oven to 275 F.
Gently heat oil, sugar, syrup, and salt in a small saucepan over low heat until oil is melted. Add vanilla and stir to combine. (Sugar does not have to be completely dissolved).
Chop nuts roughly.
Stir together oats, nuts, and seeds in a large bowl.
Pour syrup mixture over the oats and mix until thoroughly coated.
Lightly grease a large baking sheet with coconut oil. (Pan should be large enough that you can spread the granola fairly thin. Use two pans if needed).
Spread granola evenly in the pan and bake, stirring occasionally, until lightly toasted and dry. (You may need to lower the temperature a bit if the granola is browning too quickly but not drying out).
Let cool completely before mixing with optional Add-Ins. (Exception: add shredded coconut during the last half of baking to lightly toast the coconut).
Store in an airtight container.
Eat with a blob of yogurt and fresh fruit — my favorite way — or in a bowl of milk (hot or cold). Or simply by the fistful.