I make a batch of homemade granola every week. My kids gobble it up and I am thrilled they do since it is packed with nutrients and super easy to make. This is a staple in our house and I am excited to share it with you!
Feel free to swap out the nuts and seeds below with your favorites. I have used almonds, macadamia nuts, and hazelnuts as well as chia seeds. Any combination is delicious, you can't go wrong.
32oz rolled oats
2/3 cup pepita seeds (unsalted)
1 cup sunflower seeds (unsalted)
1 cup unsweetened shredded coconut
2/3 cup flax seeds
1 cup chopped walnuts
1 cup chopped pecans
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup dried cranberries
3/4 cup dark chocolate chips (I use Ghiradelli 72%)
1 teaspoon vanilla
1/3 cup sunflower oil OR canola oil
1/3 cup agave
1/2 cup orange juice
pre-heat oven to 425 degrees Fahrenheit
Add oats, seeds, coconut, nuts, salt, and cinnamon to a large baking sheet. In a separate bowl whisk together the oil, vanilla, agave, and orange juice. Pour the wet mixture over the dry mixture in the tray. Mix really well to eliminate any large, wet clumps. Make sure to mix well.
Place the tray in the oven and bake for ten minutes. Remove from oven, mix granola well, and put back in the oven for another ten minutes. The granola should be nice and golden. If necessary, continue baking for a few extra minutes to establish thorough baking.
Remove from the oven and immediately add the dried cranberries. Mix well. I like to do this because the heat of the granola softens the cranberries a bit. Set aside on the counter until completely cooled. Add the chocolate chips. Mix well.
Place the granola in a sealed large Ziploc bag, Tupperware, or cookie jar. Any sealed storage will keep it fresh for at least a week if it makes it that long!
My kids eat the granola as they would enjoy cereal and eat it out of a bowl with milk. They also love it mixed in with yogurt and honey. Enjoy!