Savory, Sweet, Easy-Bake Granola
Ok, so granola is available out there at the store right? But most of the time there is something in it that I don’t like. And not enough of what I do like. Or, it’s got something in it that’s covered in yogurt. Blech. And isn’t it always too sweet? I think so…
So I decided to make my own :-) And I am so happy that I did!
What makes this granola better than that crappy store-bought kind is its crunch factor. And the fact that isn’t not too sweet and has a wonderful savory component I haven’t found in any store-bought granola.
Now, this isn’t a recipe that is super quick to make. Well, the assembly is pretty quick but it needs to cook low and slow for about 2 hours so plan on keeping near the kitchen for a bit when making this—It takes a bit of tending to.
3 cups rolled oats
2 cups dried cranberries
1 cup chopped almonds
1 cup shopped cashews
3/4 cup coconut flakes
1/2 cup chocolate chips
1/2 cup shelled pumpkin seeds
1/2 cup sugar
1/3 cup bee-free honey
1/3 cup veggie oil
1 Tbs salt
Set aside the chocolate chips and dried cranberries; add the rest of the dry ingredients to a large bowl. In a separate bowl combine the bee-free honey, veggie oil, and salt and mix well.
Now that the ingredients are well on their way to being ready, set your oven to 250 degrees.
Add the wet ingredients into the dry and mix well to coat all of the dry ingredients. A silicone spatula works well for this. Once the ingredients are well combined, spread the mixture evenly on a large baking sheet.
Pop the baking sheet into the oven for 2 hours. Every 20 minutes stir the granola and evenly redistribute on the baking tray.
When the 2 hours are up the granola should be lovely and browned. Transfer the granola to a cool baking tray or a large piece of aluminum foil laid out on the counter and turn out the granola to cool. When the granola is completely cool transfer the granola back to a large bowl and add the dried cranberries and chocolate chips and stir to combine.
That’s it! Your granola is ready to be sprinkled on top of yogurt, mixed into oatmeal or grits, or eaten with almond milk like a cereal. It’s also the perfect snack for taking camping, when traveling, or even just to have on hand if you get caught out running errands and get hangry.