Makes about 4 cups
Ingredients
- ½ cup raw honey
- 3 Tbsp. coconut oil
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- ½ tsp. sea salt
- 1 ½ cups rolled oats
- 1 cup shredded unsweetened coconut
- ½ cup raw pecans, coarsely chopped
- ¾ cup sliced almonds (raw)
- ¼ cup pumpkin seeds (shelled)
- ⅛ cup brown flax seeds
When I was a kid, growing up in Berlin, granola always felt like a treat. And it still does. With its light sweetness and cookie-like crunch, granola can make yogurt feel almost indulgent and it’s wonderful as an ice-cream topping. This recipe is my go-to version, and I hope you’ll try it. But I also encourage you to experiment with the ingredients and quantities to make it perfect for you. If you don't like pecans, then replace them with cashews. If you’re not a fan of honey, use maple syrup instead. Instead of coconut oil, you could use fruity olive oil or even melted butter. The possibilities are endless.
By Claudio Miolin, baker & owner of Miolin Bakery
Instructions
Step 1
Heat oven to 325ºF. In a small saucepan, whisk together the honey, coconut oil, ground ginger, ground cinnamon, vanilla extract, and sea salt. Cook, stirring, over low heat until it just reaches a simmer, 2-3 minutes. Do not bring to a boil. Set aside.
Step 2
In a large mixing bowl, mix together the rolled oats, shredded coconut, chopped pecans, almonds, pumpkins seeds, and flax seeds. Pour the warmed honey mixture over the dry ingredients. Mix together with a rubber spatula until thoroughly coated.
Step 3
Line an 11-x-17-inch rimmed baking sheet with parchment paper, and spread the mixture in a thin even layer. Bake, stirring every 15 minutes, until the mixture is browned and fragrant, about 35 to 40 minutes total.
Step 4
Remove from the oven and let cool completely before breaking it apart into large chunks. Stored in an airtight container, it will keep for up to 2 weeks.
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