Not only is store bought granola packed with sugar but it’s expensive to boot. A good go-to granola recipe is a must have and comes in handy year round. This granola was a labor of love so trust us when we say you’ll want to give it a try.
- 4 cups rolled oats
- 2 cups puffed millet
- 1 ½ cups slivered almonds
- 1 cup of other mixed nuts (we like using pecans and walnuts)- chopped
- ¼ cup chia seeds
- ½ cup pepitas (pumpkin seeds)
- ½ cup sunflower seeds
- 1 cup unsweetened coconut flakes
- ¾ cup coconut oil (in liquid form)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 2-3 tsp cinnamon
- ¼ cup cacao nibs (optional)
- ½ cup dried fruit (cut into small pieces)
- 2 pinches of salt
- Line a baking sheet with parchment paper and preheat oven to 350 degrees.
- In a large mixing bowl, add in your oats, millet, nuts, chia seeds, cinnamon and salt.
- In another bowl, mix together the wet ingredients: coconut oil, maple syrup, and vanilla extract.
- Pour wet ingredients over the dry ingredients.
- Evenly combine wet and dry ingredients together and spread the mixture onto your baking sheet.
- Put in oven for 20 minutes, mixing halfway through.
- After 20 minutes, pull out granola and add in the rest of the ingredients (coconut, pepitas, sunflower seeds, cacao nibs) and return the pan to the oven for 3-5 minutes.
- Pull the baking sheet out of the oven and sprinkle on dried fruit.
- Let cool
- Store granola in airtight containers in the refrigerator (should last for at least 1 month).