Nora's Granola Recipe
Homemade Nutty Granola
This is my mom’s famous granola recipe! It has been equated to cocaine by those who truly have their heads screwed on straight. What I love about this recipe is that there is so much room for improvising and changing things up. Want a cinnamon granola? Just add a couple pinches to the dry mixture. Want it to be truly nutty? Add more nuts and omit the dried fruit. This recipe is a great base for making different flavors of granola.
My only tip for this recipe is keep a close eye on it! It can burn so quickly towards the end. I check mine every 10 minutes or so when it gets to the last half hour of baking.
Nora’s Granola makes a great homemade gift, packaged in a cute jar and tied with a ribbon!
7 c. of uncooked oats
1 c. unsweetened coconut flakes
1 c. each of 3 different types of your favorite raw unsalted nuts/seeds, (I used walnut pieces, slivered almonds, and sunflower seeds)
3/4 c. coconut oil
1/2 tsp. salt
1 c. pure maple syrup
¼ c. honey
1 tbs. vanilla extract
1-3 c. of different types of your favorite dried fruit* (I used raisins)
Preheat oven to 250°F. Lightly grease 2 large baking sheets.
In a large bowl, combine the oats, coconut, nuts and seeds. Mix well.
In a medium bowl, melt coconut oil so it’s a liquid. Whisk in salt, maple syrup, honey and vanilla. Pour over dry mixture in bowl, stir until well combined.
Spread granola mixture evenly on baking sheets. Bake for 2 hours, switching the pans from top to bottom after 1 hour.
Remove pans from oven and cool to room temperature. Let the granola cool before mixing to get those big chunky bits! Transfer granola to a large bowl and mix in any additional dried fruit, if desired. Store in a large jar or other airtight container.
Granola will last for a few weeks if stored properly.