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Craving something crunchy and satisfying? This made-from-scratch nutty granola totally hits the spot. It’s quick, easy, and you can toss in whatever nuts or seeds you’ve got lying around. My family can’t get enough—it’s a solid choice for breakfast or whenever you want to munch between meals.
I whipped this up for the first time on a weekend with the kids. They polished off the first batch way too fast, so now I always make double. It disappears before the week’s even up!
Tasty Ingredients
- Mixed nuts: Adds crunch and healthy fat. Go for fresh and chop the big ones down so every scoop is similar.
- Unsweetened coconut flakes: Chewy, nutty bite helps form chunks. Pick flakes with no sugar or extras.
- Pumpkin seeds and sunflower seeds: More crunch and an easy way to sneak in extra protein. Buy them raw and unsalted for best taste.
- Chia seeds: Adds a poppy crunch and ups the fiber. Keep them cool and away from light for max freshness.
- Coconut oil: Gives a rich flavor and binds it all. Extra virgin is best for a fresh coconut smell.
- Honey or sugar-free maple syrup: Sweetens and pulls everything together. Try real honey for better flavor or a good keto syrup to skip added sugar.
- Vanilla extract: Makes it smell great and taste warm. Go for pure vanilla if you can—it really shows.
- Ground cinnamon: A dusting of this brings out the sweet and adds depth. Freshly ground is awesome if you have it handy.
- Sea salt: Makes everything pop. A fine grain melts right in for a perfect bite.
Simple Steps
- Cool and Store:
- Leave the granola on the pan to cool all the way down. Don’t touch it yet—you want those chunks. Once crispy, break it into pieces that suit you. Pop into an airtight jar or container and store at room temp. It’ll stay crunchy for days!
- Bake Time:
- Spread your saucy mix onto a baking sheet with parchment. Flatten evenly so it bakes right. Bake for about 20-25 minutes, stirring only once halfway and being gentle to keep chunks. Watch it closely the last few minutes—nuts can get toasty quick! Pull out when it’s golden and smells amazing.
- Mix Wet Ingredients:
- Warm coconut oil and honey together in a small pot just until both melt. Take it off the heat, add the vanilla, and give it a good stir. Pour this over your dry mix and toss so every seed and nut gets a shiny coat.
- Get Everything Ready:
- Heat the oven to 325°F or 165°C. Lay parchment paper on your biggest baking pan. Chop up any giant nuts so it cooks nice and even. Toss all your dry stuff in a big bowl, making sure salt and cinnamon get mixed in everywhere.
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I’ve got such a thing for coconut flakes in granola. The way they smell while toasting is unreal, and that chewiness with toasted nuts is just too good. My kids always want the coconut bumped up because it reminds them of a beach trip.
Keeping It Fresh
Always let your granola cool down all the way before closing in a jar—if it’s still warm, it’ll get soft instead of crunchy. Keeps for at least a week at room temp, and you can toss it in the fridge or freezer if you wanna stash it longer. Still tastes great even after it’s thawed.
Swaps & Switches
Feel free to use hemp or flax seeds if you don’t have pumpkin or sunflower. To keep it plant-based, try agave or date syrup instead of honey. Short on coconut oil? Avocado or light olive oil work fine—just pick something not too strong so your nuts are the hero.
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Ways to Enjoy
Spoon it on Greek yogurt, oat milk yogurt, or regular yogurt with berries for a breakfast that fills you up. Stack layers with fruit in jars for grab-and-go snacks. Sprinkle onto smoothie bowls or baked apples. And when I’m feeling wild, I toss in dark chocolate chips and snack after dinner.
Backstory & Fun Facts
This crunchy treat kicked off in America’s health circles way back in the late 1800s. Folks loved loading up on whole grains and nuts for breakfast. It’s had a glow-up since then, now suiting every kind of diet—think everything from backpacking snacks to what you see at fancy breakfast buffets.
Recipe FAQs
- → Can I swap in other nuts for this granola?
Go for it! Try anything you like—macadamias, cashews, hazelnuts, or even a mix. Whatever you love will work here.
- → How can I make this work for a keto or sugar-free lifestyle?
Just trade the honey for sugar-free syrup or your favorite low-carb liquid sweetener. Make sure there aren’t any grains in your mix.
- → How do I get those big crunchy chunks?
Scoop the mix onto your pan, give it a gentle stir or two while baking, and let it cool off completely before cracking it up.
- → What’s the shelf-life for this granola?
If you keep it sealed tight at room temp, you'll have tasty, crunchy granola for a couple of weeks easy.
- → Could I toss in some chocolate chips or dried fruit?
Sure thing! Wait till the granola’s cool, then add chocolate chips or dried fruit so they don’t melt or get soggy.