Homemade Granola

I recently hosted a cooking class with some amazing young girls (7-10 years old). We made this homemade granola and then used it to make fruit and yogurt parfaits. The girls were able to make everything independently, and had a great time designing their parfaits.

This granola is made with rolled oats (use the old fashioned kind, not quick oats), chopped nuts, and seeds. We sweetened one batch with honey and one batch with pure maple syrup. Melted coconut oil makes a great binder and the granola turns out crisp and toasty. If you want a granola that has larger clumps, add an egg white before cooking.

RECIPE:

Homemade Granola

Servings: Makes about 6 cups of granola
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4 cups old-fashioned rolled oats
½ cup coarsely chopped raw pecans
½ cup sliced or chopped raw almonds
½ cup pepitas (raw pumpkin seeds)
1 teaspoon sea salt
1 teaspoon ground cinnamon
½ cup melted coconut oil
½ cup pure maple syrup or honey
2 teaspoons vanilla extract
Optional: ½ cup dried fruit, like cranberries, blueberries, banana chips,
or unsweetened coconut flakes*

Preheat oven to 350°F.
In a large mixing bowl, stir together the oats, nuts, pumpkin seeds, salt, and cinnamon.
In a liquid measuring cup, combine the melted coconut oil, maple syrup or honey, and vanilla. Pour over the oats and nuts and mix well, until every oat and nut is lightly coated.
Pour the granola onto a large rimmed baking pan. Use a large spatula to spread it in an even layer.
Bake for 15 minutes. Remove from oven and stir. Press the stirred granola down with your spatula in an even layer. Bake for an additional 10 minutes, or until granola is lightly golden. The granola will get crisper as it cools.
Place the pan of granola on a wire rack. Let the granola cool completely in the pan, without stirring. When the granola is cool, stir in the dried fruit, if using.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. Let it warm to room temperature for 5 to 10 minutes before serving.

Makes about 6 cups of granola

NOTES:

If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking to lightly toast the coconut.
If you want granola with large clumps, stir an egg white into the raw oat and nut mixture after the other liquid ingredients. Do not stir the egg white directly into the melted coconut oil if the oil is hot-it will cook your egg white.

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