I was trying to find a granola recipe at the store the other day and I couldn’t find one that had simple ingredients. I decided to challenge myself to create one that was easy to make and that was filled with simple ingredients. I looked through my cabinets and in my fridge and pulled out a few ingredients that I thought would work well together and to my surprise, I came up with some pretty tasty granola! As usual, when I create or find a recipe I like, I have to share it with you guys. So, let’s get to it!
Here are most of the ingredients, minus the cinnamon. I decided to add that in last minute. cranberries or raisins would also be good in this mixture if you have those on hand.
Just a few of my favorite pantry staples. I use oats, walnuts, and almonds almost every day!
Yesterday, I ate the granola with almond milk and blueberries but this granola would be really good paired with some yogurt or on top of a smoothie bowl!
Last-minute, I decided to sprinkle some cinnamon on top and I’m glad that I did. It made the house smell SO good!
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup gluten-free oats (or rolled oats)
- 1/4 teaspoon sea salt
- 1/4 cup unsweetened shredded coconut
- 1/4 cup maple syrup or honey (you can use less here if you don’t want it as sweet)
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla extract
- Cinnamon to sprinkle on top (optional)
Line a baking sheet with parchment paper and preheat your oven to 350 degrees.
In a food processor or blender, pulse the almonds and walnuts until they are broken up into smaller pieces. Then, add the oats and salt and pulse about ten more times until the oats are broken up into smaller pieces (you don’t want them to turn into flour so don’t over pulse them).
Put the oat and nut mixture into a medium bowl. Next, add the maple syrup or honey, vanilla, and the coconut. Stir until combined.
Scoop the mixture onto the baking sheet and press together. You don’t want any holes in the mixture so make sure it’s close together. Sprinkle the top with some cinnamon before placing it in the oven (optional).
Bake for 15 minutes. Once it’s done, let it cool for at least 15 minutes before touching. Then you can break the mixture into pieces and store in an airtight container. Enjoy!
*This should store well for up to three weeks
*This recipe is dairy-free and gluten-free so if you have an autoimmune disease or are just trying to watch out for inflammatory foods, this might be a good recipe for you to try!