Granola is so good and so versatile! Versatile in its optional and interchangeable ingredients, but also that you can add milk or yogurt, its larger chunks can be a snack, you can have it for breakfast, like cookies in milk or, you can have it for dinner. If you wanted to. And I’m sure we all have.
How to Make Oatmeal Granola
INGREDIENTS
Printable version below
- 4 cups (375g) rolled oats, not instant
- 1 cup (125g) raw pumpkin seeds
- ½ cup (80g) hemp seeds
- ½ cup (45g) unsweetened, raw coconut flakes
- ½ cup (90g) dates, pitted, chopped (about 5 large,15 small)
- ½ cup (170g) liquid honey
- ½ cup (125mL) coconut oil that is solid at room temperature, melted
- ½ tsp cinnamon
- ½ tsp salt
1. Pre-heat the oven to 325°F (160°C).
2. Scoop about half a cup of the solid coconut oil, melt it, then measure it. I try to err on the side of less instead of more. If you need to add a bit more to get you to half a cup, it will melt in easily.
4. In a large bowl, mix the oats, and seeds to combine. – not any fruit or coconut yet.
5. Stir the honey, coconut oil, cinnamon and salt together and pour over the dry ingredients. Stir well.
6. Spread this out into, a 9”x12” (23x33cm) jelly roll pan. You can also use a cookie sheet.
7. Put in a 325°F (160°C) oven for 20-25 mins.
8. Add the coconut and dates and stir together with the oat mixture.
9. Give a bit of a press with a spatula or large spoon. This will make the granola ingredients stick together a bit more.
12. Bake for another 20 minutes until crisp, but not browning. Depending on your oven, you could lower the heat to 300°F (150°C) for the last 10 minutes.
When finished baking, let cool completely to crisp up.
If you don’t get the chunks that you want, it may be because you didn’t use enough oil or honey. Or that you were a bit heavy on the dry ingredients.
VARIATIONS
INGREDIENTS – Maple Blueberry
- 4 cups (375g) rolled oats, not instant
- ½ cup (80g) hemp seeds
- ¾ cup (25g) puffed rice instead of 1 cup (125g) pumpkin seeds
- ½ cup (125mL) solid at room temperature coconut oil, melted
- ½ cup (180mL) Maple syrup instead of honey
- Dried blueberries instead of dates
- Omit the coconut. (if you’d like).
For this one, combine the oats, hemp, cinnamon and salt. Combine the syrup and oil and pour over. Then add the crisps and stir. This way the rice doesn’t soak up all the liquid first.
I like this one. It’s a bit more crumbly and lighter because of the crisps.
Bake, then add the blueberries at halfway. Give it a good press before returning it to the oven.
INGREDIENTS – Almond Raisin:
- 4 cups (375g) rolled oats, not instant
- 1 cup (110g) sliced almonds instead of pumpkin seeds
- ¼ cup (95g) more oats
- ¼ cup (40g) hemp seeds
- ½ cup (170g) liquid honey
- ½ cup (125mL) solid at room temperature coconut oil, melted
- Omit coconut if you want
- ½ cup (65g) raisins instead of dates
1. In a large bowl, mix the oats, cinnamon and salt to combine. Then pour the syrup over the mixture and spread the mixture out on a pan.
2. Put the pan into the oven. Again, for this one, add the raisins and almonds after about halfway. Stir, then press into the pan and bake again.
Oatmeal Granola
Granola is so good and so versatile! Versatile in its optional and interchangeable ingredients, but also that you can add milk or yogurt, its larger chunks can be a snack, you can have it for breakfast, like cookies in milk or, you can have it for dinner. If you wanted to.
And I’m sure we all have.
Prep Time: 15 min
Bake Time: 40 min
Servings: 6 Cups
INGREDIENTS
- 4 cups (375g) rolled oats, not instant
- 1 cup (125g) raw pumpkin seeds
- ½ cup (80g) hemp seeds
- ½ cup (45g) unsweetened, raw coconut flakes
- ½ cup (90g) dates, pitted, chopped (about 4 large)
- ½ cup (170g) liquid honey
- ½ cup (125mL) coconut oil that is solid at room temperature, melted, then measured
- ½ tsp cinnamon
- ½ tsp salt
INSTRUCTIONS
- In a large bowl, mix the oats, and seeds to combine – not any fruit or coconut yet.
- Stir the honey, coconut oil, cinnamon and salt together and pour over the dry ingredients. Stir well.
- Spread this out into, a 9”x12” (23x33cm) pan. You can also use a cookie sheet.
- Put in a 325°F (162°C) oven for 20-25 minutes.
- Add the coconut and dates and stir together with the oat mixture.
- Give a bit of a press with a spatula or large spoon. This will make the granola ingredients stick together a bit more.
- Bake for another 20 minutes until crisp, but not browning. Depending on your oven, you could lower the heat to 300°F (148°C) for the last 10 minutes if needed
- When finished baking, let cool completely.
- If you don’t get the chunks that you want, it may be because you didn’t use enough oil or honey. Or that you were a bit heavy on the dry ingredients.
VARIATION – Maple Blueberry
INGREDIENTS
- 4 cups (375g) rolled oats, not instant
- ½ cup (80g) hemp seeds
- ½ cup (180mL) Maple syrup instead of honey
- ¾ cup (25g) rice crisps instead of 1 cup (125g) pumpkin seeds
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup (90g) dried blueberries instead of dates
- Omit the coconut. (if you’d like).
INSTRUCTIONS
- For this one, combine the oats, hemp, cinnamon and salt. Combine the syrup and oil and pour over.
- Then add the crisps and stir. This way the puffed rice doesn’t soak up all the liquid first.
- Bake, then add the blueberries at halfway.
- Give it a good press before returning it to the oven.
VARIATION – Almond Raisin
INGREDIENTS
- 4 cups (375g) rolled oats, not instant
- 1 cup (110g) sliced almonds instead of pumpkin seeds
- ¼ cup (95g) more oats
- ¼ cup (40g) hemp seeds
- ½ cup (170g) liquid honey
- ½ cup (125mL) solid at room temperature coconut oil, melted
- Omit coconut, if you would like
- ½ cup (65g) raisins instead of dates
INSTRUCTIONS
Again, for this one, add the raisins and almonds after about halfway. Stir, then press into the pan and bake again.
