It’s back-to-school time, and with that comes stocking your pantry with easy breakfast items to grab when you’re dashing out the door, or tasty afternoon snacks to serve your kids when they come running home, ravenous, for a treat.
Here’s a recipe that will make you a star on both fronts. Furthermore, it’s easy to make, really delicious and super healthy for everyone! My husband devours it by the handful, I like it in a small bowl with almond milk and my son loves it sprinkled over yogurt and fruit. Anyway you slice, dice, chop or mix it, this granola recipe is a winner. Enjoy!
Many thanks to the healthy nutritionists at Little Legumes Nutrition for turning us on to this homemade granola — so much better than anything you can buy in a store.
1/2 cup raw honey
1/2 cup coconut oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon
6 cups rolled oats
3 cups chopped mixed nuts and seeds (any variety)
1 cup flax seeds
1 cup unsweetened shredded coconut
1 cup chopped dried fruit
Preheat oven to 250 degrees F. Line two baking sheets with parchment paper.
Warm honey and coconut oil in a medium saucepan over low heat and whisk to emulsify.
Remove from heat and whisk in vanilla, salt and cinnamon until combined and set aside.
Pour oats, seeds, coconut and flax seeds into a large bowl and mix well. Drizzle honey/oil mixture over nut mixture and stir with spatula. Press against the sides of the bowl to be sure the oils have evenly coated all the oats and nuts.
Divide between two prepared baking sheets and spread into a thin layer on each of the pans.
Bake for about 30 minutes (per Little Legumes). I have found that I need to leave it in the oven for 1 to 1 1/2 hours, stirring every 30 minutes until the granola is a toasty brown.
Remove granola from oven and cool completely on the baking sheet. Once cooled, scatter the dried fruit evenly over the granola and stir it in.
Store it in an airtight container and enjoy!