A classic granola, sweetened with maple syrup, comforting for breakfast on chilly spring mornings, as a snack, or sprinkled over yogurt or ice cream.
Ingredients
SERVINGS: 12 Serving(s)
- 3 cups rolled oats
- ½ cup raw sunflower seeds
- ½ cup raw pepitas
- ½ teaspoon salt
- ½ cup unrefined coconut oil
- ½ cup maple syrup
- ½ cup golden raisins
- ½ cup finely chopped dried apricots
Instructions:
- 1. Preheat oven to 300 degrees.
- 2. Mix the rolled oats, sunflower seeds, pepitas and salt in a bowl.
- 3. Melt the coconut oil in the microwave and quickly add the maple syrup, stirring to mix the two liquids well.
- 4. Immediately pour the oil and syrup into the dry mixture and mix well.
- 5. Spoon the mixture onto a baking pan prepared with parchment paper.
- 6. Using your fingers or the back of a spoon, press the mixture down into a consistently flat layer.
- 7. Bake for 20 minutes, turning the pan halfway through. Stir it once (or more if you like it less chunky). Don’t stir if you like it chunkier.
- 8. Remove the pan from the oven, mix in the fruit and allow the mixture to cool. Store in an airtight container. In a good container this should keep for about a month.
Instructions
About this recipe
Notes: Using unrefined coconut oil gives the granola a hint of coconut flavor. If you don’t like the taste of coconut, use a more neutral oil such as refined coconut oil (no smell or taste) or sunflower oil.
You can eliminate dried fruit altogether or substitute with 1 cup of your favorite dried fruit. Regular raisins or dried blueberries work well.
