Nutty salted maple granola

I'm a big fan of plain or vanilla (vegan) yogurt with granola and berries. But store bought granola tends to be 90% oats, and the price tag looks like you're paying for 90% nuts. I prefer to spend my money on my own nuts and make a much more delicious granola from scratch. I've perfected this recipe over time, titrating the amount of sweetener, salt, and coconut oil, as well as the nuts:oats ratio, until it's perfect for me. And personally, I don't waste time with almonds in my granola. Who wants almonds? When I'm customizing, I'm all about the pecans and walnuts.



1 1/2 cups rolled oats

1/2 cup pecans, roughly chopped

1/2 cup walnuts, roughly chopped

1/2 cup pepitas

1/3 cup unsweetened coconut chips (I get mine from Trader Joes)

1/4 cup melted coconut oil (I prefer to use refined to avoid the granola all tasting like coconuts)

1/4 cup maple syrup

3/4 tsp kosher salt

1 tsp cinnamon

1/2 tsp cardamom

  1. Preheat your oven to 350 F.

  2. Mix all the ingredients in a bowl.

  3. Spread the mixture out on a parchment paper or silicone mat lined baking sheet. Take care not to leave individual nuts or oats spread out on the edges, because they can burn. Instead, square off the edges of the layer so that it is at least 1/2 inch thick.

  4. Bake the granola for 20 minutes undisturbed.

  5. Remove from oven and use a spatula to stir the granola, trying to bring the edges to the middle and the middle to the edges. Square off the edges again when you finish stirring.

  6. Bake for an additional 15 minutes, until lightly browned. The granola will not feel crunchy at this point, it hardens up upon cooling.

  7. Cool for at least 20 minutes, then remove from the baking sheet and store in an airtight container. Enjoy with vegan yogurt and fresh fruit or just in a bowl with milk like cereal!

74 views0 comments