Easy Homemade Granola Recipe
Oatmeal cookie-inspired granola made with old fashioned oats, cinnamon, and walnuts. It's naturally sweetened, perfectly crunchy, and very easy to make!
Ingredients
- 3 cups old fashioned oatmeal
- ½ tsp kosher salt I use Morton's
- 1 tsp cinnamon
- ½ cup light, runny tahini
- ⅓ cup maple syrup
- 3 tbsp melted refined coconut oil
- 1 tsp vanilla
- ¼ tsp almond extract optional but yum!
- ½ cup chopped walnuts or sunflower seeds
- 2-3 handfuls raisins or dried cranberries
- 2 pinches flakey sea salt again, optional but yum!
Instructions
Prep
- Pre-heat the oven to 350 degrees. Chop the walnuts and set aside.
Mix the Dry Ingredients
- In a large mixing bowl, combine the oats, salt, and cinnamon. Mix well and set aside.
Mix the Wet Ingredients
- In another bowl, combine the tahini, maple syrup, coconut oil, vanilla extract and almond extract. Mix well and pour over the oats.
- Toss to combine, ensuring that every oat is well coated in the tahini-maple mixture.
Bake
- Then transfer the granola onto a lined cookie sheet and spread it into an even layer, scooting in the edges with a spatula (to prevent the edge pieces from burning)
- Bake for 10 minutes, then stir. Scoot in the edges again, and bake for another 8 minutes. Then sprinkle the walnuts on top and cook for 4-6 minutes or until the walnuts are toasted and the granola and golden brown.
- Then remove the tray from the oven, add the raisins or cranberries and sprinkle lightly with flakey sea salt. Set aside to cool completely. Tip: Avoid touching or stirring the granola until cooled, this will help create clusters! Also note that the granola will become crunchy as it cools, so let it rest before serving for best results.
Serve
- Serve this homemade granola as a cold cereal with banana slices and almond milk, or sprinkle it over yogurt bowls or smoothie bowls for added texture and crunch!
Store
- Cool completely before storing (or else it will get soggy) and store in a clean air-tight container for up to 2-3 weeks :)