It is official. I am obsessed with homemade granola; especially ones with a lot of texture, and a kiss of sweetness. The title of this one says it all–this recipe really is the Ultimate Nutty Granola!
This granola has a warm taste that makes you just want to grab your lover and dance! A bit much? NOPE. It’s that good.
If you’ve never tried homemade granola before, now is the time. There are plenty of totally decent store-bought granolas, and I myself have been known to pick up a bag here and there, but homemade granola is so much cheaper and simpler to throw together (we’re talking mix and bake).
If I don’t put it in a place where my husband can see it and knows it’s there, I will end up eating the whole batch myself. Not sure yet if that’s a bad thing or not… 😉 I love to sprinkle my granola on Greek yogurt, add on top of my toast or roasted sweet potato, eat it in a bowl with milk, or put some in a bag and snack on it while i’m at school.
I’m a believer that there is so much more to food that the nutritional content. The act of being in the kitchen and creating something out of scratch is so rewarding. While the granola bakes, it will fill your house with the most delicious nutty, sweet aroma, and creates an environment where everyone in your family will be looking forward until the oven timer goes off. Seriously, the smell of baking granola alone will have you hooked for life. The flavor is great right away, but if you wait about 30 minutes, the granola will crisp up as it cools. It’s so much better when crisp.
Whip up this crispy, crunchy, nutty granola in advance for all your snacking/toppings needs! It can be stored in an airtight container for 2 weeks, making it a perfect prep-ahead snack.
Ultimate Nutty Granola
Servings: 1 sheet pan
Total prep time: 20 minutes
Total cook time: 25-35 minutes
Total time: 45-55 minutes
- 1 cup Organic Coconut Palm Sugar
- 1/4 cup Brown Sugar
- 1/2 cup honey
- 2 tsp vanilla
- 1 Tbsp molasses
- 1/2 cup water
- 1/2 cup coconut oil
- 1 tsp salt
- 3/4 tsp cinnamon
- 6 cups oats
- 1 cup chopped almonds
- 1/2 cup chopped cashews
- 1/2 cup pumkin/pepita seeds
- 1/2 cup sunflower seeds
- 1/2 cup wheat germ
- 1/2 cup shredded coconut
- Boil #1 ingredients for 1 minute.
- Remove from heat and add to #2 ingredients. Mix together.
- Place on lined cookie sheet and bake at 300 F for 6-8 minutes.
- Take out and stir and repeat until light brown on edges.