Description
A wholesome, crispy, and sweet homemade granola that makes for the perfect start to a busy day. This recipe combines hearty rolled oats, crunchy raw almonds, sunflower seeds, and puffed rice, all bound together with pure maple syrup and aromatic vanilla. It is a satisfying, shelf-stable breakfast option or yogurt topper that your entire family will enjoy, free from artificial additives and easy to customize to your liking.
Ingredients
1/2 cup light brown sugar, packed firmly
1 cup coconut oil, melted
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
6 cups old-fashioned rolled oats
2 cups puffed rice
1 1/2 cups raw sunflower seeds, unsalted
2 1/2 cups raw almonds, coarsely chopped
2 cups raisins
Instructions
Preheat your oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the brown sugar, melted coconut oil, maple syrup, vanilla extract, and salt until smooth.
Add the rolled oats, puffed rice, sunflower seeds, and chopped almonds to the wet mixture.
Stir thoroughly until all dry ingredients are evenly coated with the liquid mixture.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake for 45 minutes, stirring halfway through to ensure even browning and crunchiness.
Remove from the oven and let cool completely on the baking sheet.
Once cooled, stir in the raisins before storing in an airtight container.
Notes
Store in an airtight container at room temperature for up to two weeks. Do not add the raisins until the granola has cooled completely to prevent them from becoming too hard or chewy. You can swap almonds for pecans or walnuts if desired.
- Prep Time: 10
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American