Homemade granola is a favorite in our house, but life has been so busy lately we have just been going with the store-bought stuff. The other weekend though, I decided to take a few extra minutes to make a batch. And when I say a few extra minutes, I really do mean a few extra minutes. I alway seem to forget how incredibly easy and quick it is to make homemade granola. The baking time might seem a little longer, but the prep couldn’t be faster.
Thompson decided to help me out as I was deciding what to throw in this time. He asked if we could make a custom batch, with only the ingredients he wanted. His request: “I want it exactly like the kind I like to eat. You know, no nuts. But pumpkin seeds. And there are cranberries but I don’t want cranberries in mine. And some extra coconut. And kind of crunchy”. He kind of confused me until I realized he was combining about 3 different store bought granolas in his mind. But that is the best part of homemade granola, making it just how you like. And considering this recipe was in the hands of a 5 year old, it turned out to be one of our favorite combinations we have made.
- 3 cups oats
- 1½ cups unsweetened coconut flakes
- 1 cup pumpkin seeds
- ½ to ⅔ cup pure maple syrup
- ½ cup coconut oil, melted
- 1 teaspoon salt
- Preheat oven to 300 degrees F. Line a large baking sheet with a silicon baking mat.
- In a large bowl, stir together all ingredients until well combined. Transfer to prepared baking sheet, spreading to create an even layer. Bake for 20 minutes, then stir. Continue to bake for another 15-25 minutes, until granola is slightly browned on tops and edges. Remove and let cool completely. Store in an airtight container at room temperature.