The Best Granola

I know, I know: granola is the ultimate cliché plant-based food. Mainstream America thinks that's all we eat...not true. But, I do love me some of this granola. It's nothing like the store-bought variety.

This super crunchy granola is sweetened with maple syrup and filled with whole grains, nuts, and seeds.

The Best Granola

This granola is crunchy, sweet and so easy to make.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: granola, nut granola, the best granola, easy granola, homemade granola, nut and seed granola

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 8 cups

Author: Kaity Farrell

Ingredients

• 4 Cups Rolled Oats
• ½ Cup Wheat Germ
• ½ Cup Wheat Bran
• ½ Cup Pumpkin Seeds
• ½ Cup Almonds
• ½ Cup Pecans
• ½ Cup Walnuts
• ½ Cup Hazelnuts
• ¼ Cup Flax Seeds
• ¼ Cup Sesame Seeds
• 1 Vanilla Bean
• 2 teaspoon Ground Cinnamon
• ½ teaspoon Ground Ginger
• ½ teaspoon Grated Nutmeg
• 1 Cup Grade B Maple Syrup
• ¼ Cup Canola Oil
• 2 Tbs Blackstrap Molasses

Instructions

• Preheat oven to 350 degrees F.
• Line 2 sheet pans with parchment paper.
• Roughly chop nuts (I use all raw nuts and seeds).
• Mince vanilla bean (The vanilla bean becomes crunchy when baked and adds a burst of vanilla flavor in your mouth).
• In a large bowl combine all dry ingredients. Whisk wet ingredients together and combine with dry until everything is evenly coated. Spread mixture evenly onto sheets pans.
• Bake for 30-35 minutes switching pans halfway through. It should be golden brown. A good way to tell when its ready is when you can smell it. Check it towards the end to make sure the nuts don't burn. It may feel slightly soft but will harden when cooled.
• Let cool in pans and break up into clusters.
• Keep in an airtight container (large mason jars work great). Will keep up to 2 weeks (if it lasts that long).

Notes

You can use any combo of nuts and seeds as long as they're raw since they will roast in the baking process. I don't prefer dried fruit in my granola, but if you do, add if after it's done baking so the fruit doesn't burn.