This granola recipe is perfect.
Pretty hard to mess up and easy to switch up if you're craving a different flavor. Most Sundays, I make a big batch and store in a jar to enjoy throughout the week with almond milk or on top of yogurt or overnight oats. It's nut-free (hence, daycare approved!), actually nutritious and grandparent, spouse, baby and RELATIVE-approved too. I'd say that's good enough to make it a keeper.
No-Fail Granola (makes about 4 cups)
- 3 cups old fashioned oats (though quick cook work fine if you're in a pinch)
- 3/4 cup dried fruit (I generally use dried cranberries or chopped dates!)
- 1/4 pepitas
- 1/4 cup sunflower seeds
- 1/4 cup shredded coconut
- 3 tbsp chia seeds
- 1/4 cup flaxseed
- 1 tsp cinnamon
- 1 tsp Salt
- 1/3 cup coconut oil, melted
- 1/4 cup honey
- 1 tsp vanilla
- Heat the oven to 375° and line a baking sheet with parchment paper
- Mix the first eight ingredients together in a large bowl
- Mix the coconut oil, honey, salt and vanilla together until combined, and pour over the dry ingredients. Toss until well-coated (I recommend using your hands - it's the most effective way to get it really covered and increases your chances of those good granola clumps!)
- Spread evenly on your baking sheet, criss-cross drizzle with a bit more honey (trust me on this one) and pop into the oven on the topmost rack.
- Bake for five minutes, then remove from the oven and toss before putting it back in.
- This is the critical part! Bake for another 5-10 minutes, but keep an eye on it. It should begin to brown, and my rule of thumb usually is: if I can smell it, it's done. Take it out before it burns.
- Let it cool completely before crumbling (again, better for the clumps), and either devour immediately or store in an airtight container for a week.