Easy Homemade Granola
A mash-up of the granola recipes from BAKED and Eleven Madison Park.
Servings: 6 cups
Calories: 372kcal
Ingredients
- 2 cups (200 grams) rolled oats
- ⅓ cup pepitas raw pumpkin seeds
- ⅓ cup pistachios chopped
- ⅓ cup shredded coconut unsweetened
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt preferably Diamond Crystal
- 3 tablespoons plus 1 teaspoon vegetable oil
- ¼ cup (80 grams) maple syrup preferably Grade B
- ¼ cup (65 grams) light brown sugar firmly packed
- 1 teaspoon pure vanilla extract
- ⅔ cup dried cherries tart
Instructions
- Preheat the oven to 325 F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the oats together with the pepitas, pistachios, coconut, cinnamon, and salt.
- In a medium bowl, whisk together the oil, maple syrup, brown sugar, and vanilla until combined.
- Pour the maple syrup mixture over the oat mixture, then toss with your hands to evenly coat the dry ingredients with the liquid. Gather up a handful of the oats mixture into your fist, squeeze gently to press together, and gently place the clump on the lined sheet. Repeat with the remaining granola mix.
- Bake for 15 minutes, then remove the pan from the oven, use a metal spatula to gently flip sections of the granola. Return to the oven and bake for another 10-15 minutes until evenly golden browned.
- Remove the toasted granola from the oven and let it cool completely. Sprinkle the cherries over the granola, gently transfer to an airtight container, and store at room-temperature for up to one week.
Notes
Nutrition label "serving size" is for a full 1 cup portion.
Nutrition
Calories: 372kcal | Carbohydrates: 53g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Sodium: 407mg | Potassium: 232mg | Fiber: 5g | Sugar: 30g | Vitamin A: 505IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 2.2mg