Welcome to baking season! Autumn is in full swing, which means it is time to get that ol’ oven fired up again. And there is nothing I enjoy more on a chilly autumn day than the scent of freshly baked granola wafting through the house. Granola makes a great breakfast staple, whether you mix it with fruit, cashew milk, yogurt or munch it on its own.
This recipe is a great base that can be built upon in order to accommodate whatever fixings you love in your granola—pepitas, chia seeds, chocolate, dried bananas, cranberries, peanuts, whatever. For a seasonal twist, this recipe uses cinnamon or cardamom and orange zest for an extra spiced autumn kick. Now it’s time to get baking!
- 1/3 c. maple syrup
- 1/4 c. coconut palm sugar
- 3 tsp. vanilla extract
- 1/2 tsp. pink salt
- 1/2 tsp cinnamon or cardamom
- 1 Tbsp. orange zest
- 1/2 c. virgin coconut oil, melted
- 5 c. old-fashioned oats
- 2 c. chopped nut(s)/seeds of choice (I use pecans and almonds and sometimes chia)
- dried fruit (optional)
- Preheat oven to 325 degrees F.
- In large bowl, whisk together maple syrup, coconut sugar, vanilla extract, salt, cinnamon, orange zest and coconut oil until thoroughly blended.
- Fold in nuts/seeds. Fold in oats (you may have to use your hands to mix things around thoroughly).
- Line a cookie sheet with parchment paper. Press mixture onto a 1â€³ layer on the sheet, using the back of a spatula to compress granola gently but firmly into the sheet.
- Bake for 30 to 45 minutes, or until golden. Remove from over and allow to cool in pan for 10 minutes. If using dried fruit, sprinkle on top and mix gently in to granola at this point.
- Pour granola into a bowl or jar, keeping large chunks intact, and allow to cool completely. Cover and store at room temperature. Enjoy!