Go-To House Granola Recipe
While I love granola, I've found that too many versions are closer to dessert or require unnecessary steps. My Go-To House Granola was developed to mimic the flavor and texture of high-end bakery offerings without the premium price tag or excessive sugar. This recipe prioritizes a high ratio of nuts and seeds for maximum satiety, using pure maple syrup for a hint of sweetness. Ground cinnamon and cardamom add warmth, while hydrated chia seeds create crisp clusters and a boost of fiber without the need for excess oil or tricks like egg whites. To streamline the process, I’ve provided gram measurements for every ingredient—including coconut oil in its solid state. This allows for quick preparation, minimal cleanup, and consistent results every time.
Ingredients
- ¼ cup (55g) virgin coconut oil
- ¼ cup (85g) pure maple syrup
- 2 tablespoons (26g) pure vanilla extract
- 3 tablespoons (30g) chia seeds
- 3 cups (225g) old-fashioned rolled oats
- 1¼ cups (150g) raw whole pecans roughly chopped
- ¾ cup (100g) unsweetened shredded coconut
- ¾ cup (70g) raw pumpkin seeds
- ½ cup (45g) raw sliced almonds
- ¼ cup (30g) raw sesame seeds
- 1½ teaspoons Diamond Crystal salt (or ¾ teaspoon fine sea salt)
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground cardamom
Instructions
- Preheat the oven to 325°F (165°C). Line a rimmed half sheet pan with parchment paper and set aside.
- Add the coconut oil to a large (2-cup) glass measuring cup—this allows for easy measuring, when using a scale, and melting. Melt in the microwave in 30-second increments. Whisk in the maple syrup, vanilla extract, and chia seeds. Set the mixture aside for 10 to 15 minutes while you assemble the remaining ingredients. This starts the hydration process for the chia seeds, allowing them to stick and act as a natural binder. This also helps them integrate more evenly with the rest of the ingredients during baking.
- In a large bowl, add the rolled oats, chopped pecans, pumpkin seeds, shredded coconut, sliced almonds, sesame seeds, salt, cinnamon, and cardamom. Toss to combine.
- Pour the wet mixture over the dry ingredients. Using two large spoons, toss the mixture until all of the dry ingredients are evenly coated.
- Transfer the mixture onto the prepared sheet pan, spreading it evenly until it reaches all side. Using a spatula (or the palms of your hands), press the granola into a flat, even layer. This also helps facilitate clustering during baking.
- Bake, rotating the pan halfway through, until fragrant, toasted, and golden, about 28 to 32 minutes. Do not stir the granola; this will help the clusters set.
- Set the sheet pan on a wire rack and allow to cool completely. Again, do not stir —leave it completely undisturbed for at least an hour or so. Once cool, gently transfer the granola to an airtight glass container. Store at room temperature for 2 weeks or in the refrigerator for 4 to 6 weeks.
Tips for Success:
- To Make Gluten Free: While oats are naturally gluten free, it is important to use certified gluten free oats if preparing this recipe for those with celiac disease or gluten intolerance.
- Boost Fiber and Protein: If serving with fruit or yogurt, accompany with 1 tablespoon ground flax seeds (2 grams dietary fiber) and 1 tablespoon hemp seeds (4 grams protein).
- Alternative Version: If you prefer slightly sweeter, more clustery granola, this recipe was tested with a slightly higher ratio of coconut oil (1/3 cup/75 grams) and maple syrup (1/3 cup/110 grams). During testing, I determined that the difference in flavor was minimal, so I prioritized using less oil and added sweetener.
Serving: 1serving, Calories: 155kcal, Carbohydrates: 11g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 3.5g, Monounsaturated Fat: 4.5g, Sodium: 45mg, Potassium: 165mg, Fiber: 3g, Sugar: 3.5g, Vitamin A: 4IU, Vitamin C: 2.3mg, Calcium: 48mg, Iron: 1.4mg