Having a go-to granola recipe on hand makes breakfast easy. Enjoy the affordability of making your own granola in bulk with your favorite flavors.
Ingredients
- 4 cups (360 g) rolled oats (gluten-free if needed)
- 2 cups (220 g) pecans roughly chopped
- ⅔ cup (92 g) pumpkin seeds
- ⅔ cup (90 g) sunflower seeds
- ½ tsp sea salt
- ½ cup (100 g) coconut oil solid
- ½ cup (120 ml) grade A maple syrup
- 2 tsp (10 ml) vanilla extract
- 1 tbsp (8 g) ground cinnamon
- 1 cup (160 g) dried unsulphured apricots roughly chopped
- 1 cup (50 g) coconut flakes (we buy the kind that comes pre-toasted)
Instructions
- Preheat the oven to 325°F/160°C (150°C convection) and line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the rolled oats, pecans, seeds and sea salt. In a large saucepan over low heat, gently melt together the coconut oil, maple syrup, vanilla extract and ground cinnamon. Once the coconut oil is melted, slowly add the oat-and-nut mixture to the pan and gradually mix together so everything is coated.
- Carefully tip the granola onto the baking sheet and spread it out evenly to roughly 1/2-inch (1.5-cm) depth.
- Place in the middle of the oven and bake for 30 minutes, or until golden brown.
- Remove from the oven and allow the granola to cool completely. Now sprinkle over the roughly chopped apricots and toasted coconut flakes and mix them into the granola base. Store in a sealed jar and use within a month.