Ingredients
Equipment
Method
- Prep: Preheat the oven to 325°F and line a baking sheet with parchment paper for easy cleanup.
- Mix: Add the oats, nuts, cinnamon and salt to a large mixing bowl. Pour the melted oil, honey or syrup and vanilla over them and stir well to coat everything evenly.
- Bake: Pour the granola out evenly onto the lined baking sheet and bake for 25-30 minutes, turning the baking sheet around halfway through. You'll want about a centimeter of height so that you end up with some larger pieces or granola.
- Enjoy: Let cool fully for at least 30 minutes on the baking sheet, sprinkle in the optional dried fruit or chocolate chips if desired, and store in an airtight container at room temperature. You can use your hands or a knife to break apart the larger pieces.
Nutrition
Notes
Nuts: Use any combination of sliced or chopped almonds, cashews, pecans or walnuts. I like using sliced or slivered almonds for this recipe but I often add other chopped nuts too if I have them on hand.
Nut free: Substitute sunflower seeds, pepitas or a combination of both.
Gluten free: Make sure to use certified gluten-free oats to avoid cross contamination issues with regular oats.
Storage: Granola will stay fresh for up to 2 weeks in an airtight container at room temperature, or in the freezer for up to 2 months.
