How to Make the Best Granola Recipe:
- Old fashioned rolled oats (don’t use quick cooking oats)
- Shredded or chipped desiccated coconut
- 1 cup of nuts of choice (pecans are my absolute favorite, but I’ve also used a combo of pecans and sliced almonds)
- Unrefined sea salt
- 1/2 cup salted butter (if you use unsalted, increase the amount of unrefined salt)
- A mix of honey and maple syrup (you can use all maple syrup or all honey, but a mix is the best)
- Pure vanilla extract (don’t use imitation unless you just love the flavor)
- Dried fruit (I usually leave this out because it’s not my jam, but feel free to include it if you like!)
This granola recipe is baked low and slow for the best, most even browning. Make sure to stir it frequently as it bakes so you don’t get dark patches and light patches.
It will seem kind of soft when it first comes out of the oven. But it will crisp up as it cools.
More Breakfast Recipes:
- Yogurt Bowl Ideas
- Overnight Sourdough Pancakes
- KETO Crepes
- Egg Muffin Cups with Cottage Cheese, Bacon, and Peppers
- Sourdough Dutch Baby
- Overnight (Soaked) Oatmeal
The Best Granola Recipe
A basic granola recipe that doesn't taste basic!
- 4 cups old-fashioned rolled oats
- 1 cup of shredded or chipped coconut
- 1 cup nuts of choice coarsely chopped (I love pecans)
- 1/4 teaspoon real salt
- 1/2 cup 1 stick butter
- 1/4 cup honey
- 1/4 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 cup dried fruits cranberries, cherries, apricots, raisins, dates, etc., optional (I usually leave these out)
Preheat oven to 300 degrees F (150 C). Line a rimmed baking sheet with parchment paper or a silpat.
In a large bowl, mix together the oats, coconut, nuts, and salt.
In a small saucepan set over medium heat, melt the butter. Remove from heat and stir in the honey, maple syrup and vanilla. Pour this mixture over the dry ingredients and toss together, making sure all of the dry ingredients are evenly coated.
Spread onto the prepared baking sheet and baking in the preheated oven for 20-30 minutes, or until golden brown. Stir the granola every 10 minutes and rotate the pan halfway through baking.
Remove from oven and allow to cool in the pan on a wire rack. Once the granola is completely cool you may stir in the dried fruit. Store in an airtight container at room temperature, or in the refrigerator or freezer for longer storage.
adapted from Joy of Baking