Greg DuPree; Food Styling: Torie Cox; Prop Styling: Chelsea Zimmer
Active Time
15 Mins
Total Time
1 Hour
Yield
Makes: 6 1/2 cups

How to Make It

Step 1

Preheat oven to 300ºF. Toss together oats, almonds, pumpkin seeds, coconut, cinnamon, and salt in a large bowl. Stir in oil and syrup.

Step 2

Divide mixture between 2 large rimmed baking sheets and spread out evenly. Bake until golden and toasted, 40 to 45 minutes, stirring every 10 to 15 minutes and switching pans from top to bottom and front to back halfway through.

Step 3

Immediately transfer granola to a large bowl and let cool completely, stirring occasionally. (Granola will crisp as it cools.) When it's cool, toss in raisins, if desired. Store leftovers in an airtight container for up to 2 weeks.

Superfood Crunch Granola: Omit 1/2 cup oats from basic recipe; add 1/2 cup hempseed. Reduce cinnamon to 1 Tbsp.; add 1 tsp. each ground ginger and ground turmeric. Reduce olive oil to 1/4 cup; add 3 Tbsp. melted and cooled coconut oil. Add 1/2 cup goji berries to cooled granola.

Apricot-Hazelnut Granola: Replace 1 cup almonds with 1 cup chopped hazelnuts. Add 2 tsp. vanilla. Add 3/4 cup chopped dried apricots.

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