This granola recipe is versatile, because you can use whatever nuts, seeds, dried fruits and sweeteners/binders you want. The first time I made it, I couldn’t decide whether to use honey or molasses, so I used both! Couldn’t decide between pecans and walnuts, so … both! For the fruit, I went with cranberries because it was the only dried fruit I had on hand that didn’t require chopping. (Prunes, anyone?)
| Prep Time | 10 minutes |
| Cook Time | 20-22 minutes |
| Servings |
servings
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Ingredients
- 2 cups chopped pecans, pistachios or walnuts (or a mixture)
- 1 cup sliced or slivered almonds
- 1/2 cup sunflower or sesame seeds (or a mixture)
- 1 cup finely shredded unsweetened coconut
- 1 cup unsweetened dried cranberries, blueberries or other dried fruit
- 2 Tbsp. coconut oil, melted
- 5 Tbsp. pure maple syrup, honey or blackstrap molasses (or a mixture)
- 1/2 tsp. sea salt
Ingredients
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Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Mix nuts, seeds and coconut in a large bowl.
- Mix in dried fruit.
- Add coconut oil, sweetener (syrup, honey or molasses) and salt, and mix thoroughly with your hands.
- Spread mixture evenly in jelly roll pan. Granola should be no more than an inch thick.
- Bake 20-25 minutes, stirring every 8-10 minutes.
- Allow to cool before breaking into pieces.
- Store in air-tight container.
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