Ingredients
Scale
- 2 cups whole rolled oats
- ½ cup chopped roasted almonds (or any kind of nuts)
- 2 Tablespoons chia seeds
- 2 Tablespoons toasted sesame seeds
- ½ cup coconut flakes (I used large flakes for texture and visual appeal)
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- ¼ cup melted coconut oil or neutral vegetable oil
- ¼ cup honey or maple syrup
Dried Fruit:
You can use any combination you like up to 1 cup total
- ⅓ cup finely chopped dried mango
- ¼ cup finely chopped candied ginger, optional
- ⅓ cup finely chopped dried orange, optional
Instructions
- Preheat the oven to 300°F and move the oven shelf to the middle.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine all of the ingredients except for the dried fruit: oats, almonds, chia seeds, sesame seeds, coconut flakes, almonds, cinnamon, sea salt, vanilla extract, coconut oil, and honey. Stir well to combine.
- Scoop out the granola into the pan and press into a 1 inch thick disk in the center of the lined pan.
- Bake for 20 minutes and then stir the granola with a fork and bake for an additional 15 minutes.
- Take the pan out of the oven and add the dried fruit. Mix well and then use a couple of spatulas or wooden spoons to press the granola together. (This will encourage clumping and the formation of larger pieces).
- Let the granola cool completely in the pan, about 30 minutes. Break up the granola with your hands or a fork as desired. Transfer to an airtight container.
- Store the granola at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. Let the granola thaw for 10 minutes before serving for best texture.
Notes
*you can use whatever dried fruit you like: raisins, cranberries, figs, and apricots are all good choices. Chop the larger fruit so they match the other ingredients.
*I use roasted nuts because I like nuts extra toasty and they do not burn or get overly dark. You can of course use unroasted nuts if you prefer.
*If you are allergic to nuts, use pumpkin or sunflower seeds instead.