My favorite thing about granola is that it comes out a little different each time. While I love to eat it warm, this granola keeps well for weeks, so it's a valuable asset to have stashed in your cupboard for hurried breakfasts and early mornings.
Honey and sea salt is one of my all time favorite combinations, and I love adding cocoa powder if I need a little extra pick-me-up. Once you get the basic granola ratio down, it’s fun to experiment with different nuts, seeds, and dried fruit to find out what you like. Like many of our other recipes, it's designed to be a framework for you to make do with whatever you've got on hand. If you make it, we'd love to hear what your favorite combinations are!
3 cups thick rolled oats
1 cups chopped nuts or seeds of your choice (I like almonds and macadamia nuts)
2 Tbsp. coconut flakes (optional)
1 Tbsp. cinnamon
½ cup honey
⅓ cup coconut oil, melted
¾ tsp. sea salt
¼ cup dried blueberries, cherries, or other dried fruit, chopped small
Skid Note: add in 2 Tablespoons of cocoa powder with the oats and stir in ¼ C chocolate chips once the granola has cooled if you want an excuse to eat chocolate for breakfast.
Preheat oven to 300°F.
Mix oats, nuts/seeds, coconut flakes, salt, and cinnamon in a large bowl.
Mix coconut oil and honey in a small bowl. Add the coconut oil first so that the honey doesn’t stick. You may have to microwave them for a few seconds. If the honey is cold it will make the coconut oil clump up.
Add honey and oil mix to nuts and oats and stir well.
Spread out on a baking sheet.
Bake for 35-40 minutes, stirring the granola at 15 minutes. It will firm up as it cools, so keep that in mind if it doesn’t feel crunchy enough when you take it out.
Stir in dried berries after you take the granola out of the oven and let it cool for 15 minutes.
Serve with milk or yogurt and store the rest in a jar. It will stay fresh for two weeks on your counter and longer if you keep it in the fridge.