There are so many wonderful granola recipes out there. It isn’t something most people think of making, but man, when there are five people loading their bowl up with it in the morning, buying can get pricey!
Over the years I have tried many granola recipe and loved them. This recipe is my go to for many reasons. First, it is so simple. Second, it is very versatile. You can use the lightly flavored oil you prefer. You can switch the nibs for coconut, sunflower seeds, or pecans. You can mix and match nut quantity and varieties and even switch up the flax seed with wheat germ.
Last, I love that this can be made with maple syrup and no sugar. If you are craving it a little sweeter, throw some in. Working on your New Year’s Resolution? Skip it.
Whatever you do with it, make it your own. And if you don’t have your own mini army to feed, put it in a jar and share as a gift.
Cocoa Nib Granola
- 7 cups rolled outs
- 1/2 cup cocoa nibs optional
- 1 cup wheat germ or flax seed
- 2 cups sliced almonds 3 1/2 ounces
- 1 cup diced pecans almonds, sunflower seeds, walnuts, or shredded coconut
- 1/2 cup safflower vegetable, or light olive oil
- 1/2 teaspoon salt
- 1 cup pure maple syrup
- 1/4 cup white sugar optional
- 1 tablespoon vanilla extract
In a large bowl, mix oats, nuts, germ/flax, and nibs.
In a separate bowl, combine sugar, maple syrup, oil, and salt.
Pour liquid into dry ingredients. Toss to coat evenly.
Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal.
Bake in a preheated 250°F oven for about 90 minutes, stirring the mixture with a heatproof spatula or turner every 15 minutes or so.
When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans.
Store in air tight container