Let’s make some homemade granola for breakfast…..
Now, let me tell ya…
I like me some granola for breakfast. But it has to be the right kind of granola. If it is too hard, that just brings my granola vibe down. If it is too soft, it just gets mushy and that just grosses my granola vibe out. The best granola is the kind that is the perfect amount of crunch to chewy fruit ratio.
Don’t jude me….
I’ve made granola here and there but never really took to making it an actual thing in our house. But let me tell you my friends….
I found a granola that has beat all other granolas.
I originally found this recipe at pickuplimes.com. But as I have made it, I have made some tweaks that I am diggin’.
There are a few things to note before we get started making our homemade granola.
My secret to incredibly crunchy granola that doesn’t hurt your teeth when you chew it, is in the way I add the maple syrup. Note that in the description below, I ask you to divide the maple syrup.
This is super important because that maple syrup is what is going to add an extra little crunch during the cooking process. By adding the syrup in the middle of the process things start to get gooey and delicious, which then just turns into crunchiness.
***Don’t skip that part.
And hey, if your little heart desires a slightly more sweet granola, no judgement here if you want to add in more maple syrup…..or even some cacao nibs.
Another super important step…
…is to hold off on adding the dried fruit and coconut flakes until the entire mixture is cooked and cooled. If you add the fruit when the mixture is hot, things will stick together and not in a good way my friend.
And if you add the coconut flakes with everything else, the coconut flakes tend to burn rather than stay coconut flakes.
Those are three things that I suggest to making this the best damn granola you’ve tasted yet!
Oh dang y'all, this is the best granola in town, I promise.
- 4 cups organic oats
- 1/4 cup pepitas or pumpkin seeds
- 1/4 cup sunflower seeds
- 1/2 cup chopped walnuts
- 1/2 cup chopped raw almonds
- 1 cup dried mix fruit of choice I used bing cherries, blueberries and cranberries
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup Divided in half
- 1/4 cup brown sugar packed
- 1/4 cup coconut flakes
Pre-heat the oven to 350.
Mix together oats, brown sugar, both nuts, pepitas and sunflower seeds. Give this beautiful mixture a nice little toss together. ***Do not add dried fruit and coconut flakes until the end.
Mix together melted coconut oil and half maple syrup and pour over mixture. Give this even more beautiful mixture a nice little toss together.
Cover a baking sheet with parchment paper and pour your delightful mixture onto it. Spread evenly, this will ensure your granola cooks nicely and doesn't burn in certain spots.
Place in oven and cook for 15 minutes.
Take mixture out of the oven and add in the remaining maple syrup and mix nicely. Place back in oven and bake for another 15 minutes.
Keep stirring mixture every 10-15 minutes until golden brown or until your granola reaches desired crunchiness!
Allow granola to cool on counter for about an hour. NOW, add your chewy dried fruit mixture and coconut flakes, mix well.
Store in an airtight container or glass mason jar in pantry. Granola will stay delicious for about a month.
Well my friends, I want to know how your granola came out. Was it the most perfect crunch to chewy ratio? Did you add cacao nibs?
Share the things you did differently to make this even better! I’d love to hear.
And if you are feeling extra crazy in the kitchen try these delicious oatmeal raisin cookies.
Happy granola making!