Healthy Homemade Nutty Granola
My favorite granola! Filled with nuts and oats, it’s great on its own or served with yogurt and/or fruit! I like it with dried cherries and crystallized ginger. So easy to make, too!
You can pretty easily cut the recipe in half, too, if you aren’t ready to commit to this much granola. No need to be exact, but 4 cups oats with a total of 1 1/2 – 1 3/4 cup nuts, 1/2 c flaxseed meal, 3/4 t salt, 3 oz. oil, 5 oz. maple syrup should get you there.
I’ve found that many ovens perform differently than mine for this recipe. I bake on a “Pure Convection” setting of 335F for about 36-38 minutes, but it might bake faster on a traditional bake setting. And, I realize 335 is a different temperature, but it’s the one that works. So just keep an eye on it.
- Prep Time: 10 mins
- Cook Time: 38 mins
- Total Time: 48 mins
- Yield: 15-16 cups granola 1x
Ingredients
- 8 cups rolled oats
- 1 c flaxseed meal
- 1 1/2 c shaved almonds
- 1 c roasted/salted pecans, chopped
- 1 c pumpkin seeds (pepitas)
- 1 1/2 t salt
- 9 oz. Pure Maple Syrup (1 c plus 2 Tablespoons)
- 7 oz. Extra Virgin Olive Oil (EVOO)
Instructions
- Preheat oven to 335F. Line 2 large baking sheets with parchment paper (or brush with 1 T EVOO) In a large bowl, combine oats, flaxseed meal, almonds, pecans, pepitas, and salt.
- In a medium bowl, pour in the maple syrup and EVOO (See Note). No need to mix.
- Pour the liquids over the dry ingredients, mixing as you go. Mix until all liquid is attached to the dry ingredients.
- Divide mixture between the baking sheets. Bake 36-38 minutes, stirring occasionally until golden and crispy. Cool on the sheetpans. Store in air proof container or zippered bags.
Notes
For the liquid ingredients, I just measure them out in a 2c glass measuring cup, making sure the total is 16 oz. Makes this step so much easier!
Nutrition
- Serving Size: 1/3 cup
Find it online: https://hummingbirdthyme.com/healthy-homemade-nutty-granola/
