
Dry Ingredients
Category 1: Base Ingredients

Category 2: Nuts/Seeds

Category 3: Dried Fruits

Category 4: Spices
2–3 tsp.
- Cinnamon
- Cardamom
- Cloves
- Nutmeg
- Black pepper
- Ginger
- Orange or lemon zest
- Cocoa powder
- Espresso powder
- Curry powder
Wet Ingredients
Category 5: Sweeteners

Category 6: Fats and Oils

Category 7: Purées/Spreads

Category 8: Extracts and Sauces
2 tsp.
- Vanilla extract
- Almond extract
- Soy sauce
- Tamari
Baking Instructions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
- Mix dry ingredients plus 1/2 – 1 teaspoon sea salt in a large bowl. In a small pan over low heat, whisk wet ingredients until smooth.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Spread the mixture in a single layer on the prepared baking sheet. Make sure not to overcrowd it.
- Bake until golden brown — about 30 minutes for oats and quinoa flakes, 15–20 for coconut flakes.
- Cool granola, then store in an airtight container at room temperature for up to a month.
WEB EXTRA!
Some of Our Favorite Granola Recipes
Espresso Coconut Granola
Dry Ingredients
- 2 cups coconut flakes
- 1/2 cup chopped pecans
- ½ cup chopped walnuts
- 1/3 cup cacao nibs
- 2 tsp. espresso powder
- 1 tsp. sea salt
Wet Ingredients
- 1/3 cup honey
- ¼ cup ghee
- ¼ cup almond butter
- 2 tsp. vanilla extract
Directions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
- Combine dry ingredients in a large mixing bowl.
- In a small saucepan over low heat, whisk wet ingredients until smooth.
- Carefully pour wet ingredients into dry ingredients and mix until combined.
- Spread mixture in a single layer on the baking sheet. Don’t overcrowd it; use a second sheet if necessary.
- Bake until golden brown, stirring as necessary to keep from burning, 15 to 20 minutes.
- Let granola cool on the baking sheet, then transfer to an airtight container. It will keep at room temperature for about a month.
Thai Curry Granola
Dry Ingredients
- 2 cups quinoa flakes
- ½ cup sunflower seeds
- ½ cup pepitas (pumpkinseeds)
- 2½ tsp. curry powder
- ¼ tsp. cayenne
- dash cinnamon
Wet Ingredients
- 1/3 cup maple syrup
- ¼ cup coconut oil
- ¼ cup almond butter
- 2 tsp. tamari or soy sauce
Directions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
- Combine dry ingredients in a large mixing bowl.
- In a small saucepan over low heat, whisk wet ingredients until smooth.
- Carefully pour wet ingredients into dry ingredients and mix until combined.
- Spread mixture in a single layer on the baking sheet. Don’t overcrowd it; use a second sheet if necessary.
- Bake until golden brown, stirring as necessary to keep from burning, 30 to 40 minutes.
- Let granola cool on the baking sheet, then transfer to an airtight container. It will keep at room temperature for about a month.
Apple Cinnamon Granola
Dry Ingredients
- 2 cups quinoa flakes
- 1 cup walnuts
- 1/3 cup raisins
- 2 tsp. cinnamon
- ½ tsp. cardamom
- 1 tsp. sea salt
Wet Ingredients
- 1/3 cup maple syrup
- ¼ cup coconut oil
- ¼ cup unsweetened applesauce
- 2 tsp. almond extract
Directions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
- Combine dry ingredients in a large mixing bowl.
- In a small saucepan over low heat, whisk wet ingredients until smooth.
- Carefully pour wet ingredients into dry ingredients and mix until combined.
- Spread mixture in a single layer on the baking sheet. Don’t overcrowd it; use a second sheet if necessary.
- Bake until golden brown, stirring as necessary to keep from burning, 30 to 40 minutes.
- Let granola cool on the baking sheet, then transfer to an airtight container. It will keep at room temperature for about a month.
Banana Bread Granola
Dry Ingredients
- 2 cups oats
- ½ cup pecans
- ½ cup almonds
- 1/3 cup dried cranberries
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cloves
Wet Ingredients
- 1/3 cup maple syrup
- ¼ cup coconut oil
- ¼ cup mashed banana
- 2 tsp. vanilla extract
Directions
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
- Combine dry ingredients in a large mixing bowl.
- In a small saucepan over low heat, whisk wet ingredients until smooth.
- Carefully pour wet ingredients into dry ingredients and mix until combined.
- Spread mixture in a single layer on the baking sheet. Don’t overcrowd it; use a second sheet if necessary.
- Bake until golden brown, stirring as necessary to keep from burning, 30 to 40 minutes.
- Let granola cool on the baking sheet, then transfer to an airtight container. It will keep at room temperature for about a month.
You say apple cinnamon granola-but what kind of apples do you use?
Thank you!
What an ingenious idea for Granola recipes…
They all look great
Can’t wait to try!!!