Crisp with chew, lightly sweet, and packed with nuts and seeds, this granola is perfect for breakfast, yogurt bowls, or handfuls straight from the jar.
Makes
About 9 cups (approximately 18 servings of ½ cup each)
Ingredients
Dry Ingredients
½ cup dried cranberries
½ cup cashews
½ cup almonds
½ cup walnuts
6 tablespoons flax seeds
6 tablespoons pumpkin seeds
6 tablespoons sunflower seeds
2 cups old-fashioned oats
2 cups Rice Krispies cereal
1 ½ teaspoon cinnamon
¼ teaspoon salt
Wet Ingredients
⅔ cup + 1 tablespoon honey
⅓ cup packed brown sugar
5 tablespoons avocado oil
1 tablespoon vanilla
Instructions
Heat the oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, combine dry ingredients.
Add wet ingredients and stir until everything is evenly coated.
Spread the mixture into an even layer on the prepared baking sheet.
Bake for 10 minutes, then stir well.
Bake for another 10 minutes, then stir again.
Bake for a final 7 minutes, or until the granola is lightly golden and fragrant.
Let the granola cool completely on the baking sheet. It will crisp up as it cools.
Break into clusters and store in an airtight container.
Approximate Nutrition
Per ½-cup serving (1 of 18 servings):
Calories: 240
Protein: 7 g
Carbohydrates: 24 g
Fiber: 4 g
Total Fat: 14 g
Saturated Fat: 2 g
Sugars: 9 g
Notes
Don’t judge the texture while it’s still hot, it becomes crisp as it cools.
Letting it cool undisturbed creates larger crunchy clusters.
Store in an airtight container at room temperature for up to 2 weeks but it won’t last that long.
Delicious over yogurt, with milk, or sprinkled on smoothie bowls.