My Favorite Granola Recipe

Back in 2014 I posted my "Granola Perfected" Recipe. Well now with even more years of making granola under my belt (almost 30!) it turns out it gets even better. 

This recipe is adapted from one of my all time favorite cafes recipes (RIP 20th Century Cafe in San Francisco).

I have made some changes that add some extra nutrition and makes it clump a bit more, ground flax meal!

Plus my favorite part is that I serve it like a make-your-own-sundae, add your toppings as you go. Maybe one day it's toasted coconut and almonds (my go to combo). But the next maybe switch it up with dried cherries (I love the ones from Whole Foods) and hemp seeds sprinkled on top. 

Granola is my go to breakfast and snack too. I make a batch of this about every two weeks. The prep truly only takes a few minutes to get it in the oven, but the slow baking takes some time so plan ahead when you have a little time at home. And as a bonus this recipe is gluten free.

And if you have never made a "flax egg" it is one of my favorite baking tricks. A perfect thing to have up your sleeve when you run out of eggs or are baking for someone that can't eat them. I first learned about it from the Minimalist Baker. It is one of my best kitchen tricks to share.

Last year I offered you up my favorite healthy cookie recipe Triple C Cookie Recipe, and this year its my favorite granola recipe. Happy Valentine's Day and thank you for following along. 

Recipe

Makes 3.5 cups, plus bonus À la cart toppings

Granola Ingredients:

1 tablespoon ground flax meal

3.5 cups rolled oats (I buy Bob's Mills Gluton Free)

1/4 tsp ground cardamom 

3/4 tsp ground cinnamon 

1 tsp kosher salt

6 tablespoons coconut oil

1/2 cup Grade B or A maple syrup

1 tablespoon vanilla extract

Toppings Additions:

All are optional

Toasted Coconut and Almonds

Candied Cocoa Nibs

Dried Cherries

Hemp Seeds

Granola Instructions:

Preheat the oven to 275°

Place a sheet of parchment paper on a baking sheet, use a sheet with sides.

Pre prep the flax by boiling some water. And in a small bowl add 2 tablespoons of water to 1 tablespoon of flax meal. Mix and set aside.

In a mixing bowl combine the oats, cardamom, cinnamon and salt.

In a small saucepan melt the coconut oil on low on the stovetop. Once melted add the maple syrup until just heated, then stir in the vanilla extract and remove from the heat.

Pour the liquid mixture over the the oat mixture,  then stir to evenly coat. If there is still some wetness from the coconut oil and maple syrup at the bottom of the bowl I usually mix in about another 1/4 cup of oats.

Add flax mixture to the everything and mix until just combined, this last step doesn't need to be well mixed since you want the flax to help create some clusters. 

Pour mixture onto you parchment lined baking sheet. Spread it out evenly and lightly pat it down with the back of a spoon or spatula.

Bake in the oven for about one hour at 275°, see notes below.

The time can vary between about 15 minutes in an hour and 10 minutes. I flip my baking sheet about 30 minutes in, so that the back of the pan is now at the front of the oven. And I start checking regularly at about 50 minutes. Mine usually ends up taking a little over an hour to look the right amount of golden and smell perfectly toasted. If you are not sure if it is done break of a little corner and let cool and try it. It should be crisp but not getting dark on the bottom. 

Once baked let cool in pan on countertop. And once cool transfer to a storage container. It will break up a bit in the process. 

À La Cart Toppings 

Toppings Instructions:

Toasted Coconut and Almonds Instructions

1/2 cup clipped or roughly chopped almonds

Bake at 325° for 6-10 minutes. Stir every few minutes and watch closely till light golden toasted color.. 

1 cup large flake or chip coconut 

Bake at 325° for 3-6 minutes. Stir every few minutes and watch closely till light golden toasted color.. 

I like to do them both at the same time on the parchment paper sheet I just baked the granola on. I put the almonds on half the sheet, bake them till they look about halfway done (about 3-5 minutes), then add the coconut to the other half of the sheet and bake till both are a light golden toasted color (an added 3-6 minutes). Let cool on sheet then transfer to storage containers.

Candied Cocoa Nibs Instructions

1-1/2 teasp maple syrup 

1/4 cup cocoa nibs

pinch of kosher salt

In a small skillet or saucepan over medium-high heat, heat the syrup. Add the nibs and a pinch of salt, then stir consistently until the syrup clings to the nibs, and the bottom of the pan is dry. Spread out the nibs on a plate to cool. If they're sticky set them on top of the warm oven to dry out. 

Candied Cocoa Nib instructions from 20th Century Cafe 

Dried Cherries - serve right out of the container

Hemp Seeds - serve right out of the container, sprinkle on top of granola

I hope you love this recipe and that it becomes part of your weekly routine.

I'd love to know if you make the recipe and how you like it? And what other toppings you come up with?

xo

Fox & Doll 💗