Most of my family and friends will agree: I am a terrible shopper. When the holidays roll around, I stay as far away from shopping malls and clothing stores as possible. Instead, I go to my comfort place, the grocery store, and fill my cart up with nuts, seeds, dried fruit, and rolled nuts - all the goodies I need to make some delicious homemade granola.
This super simple, mega tasty granola recipe is a real winner. All you need to do is dump, mix, and bake. Since most store bought granolas have tons of added sugar, I prefer to make batches at home to control the sweetness level and create fun flavor combinations depending on what ingredients I have in my pantry. Fee free to swap around the add-ins to design your own.
CULINARY WELLNESS TIP: If you are like me and you always need to have some granola at hand, I would recommend making a double batch of this recipe. Leave what you will eat in a few weeks in your pantry and freeze the extras in an airtight container for up to three months. It will defrost very quickly.
Mango Coconut Pecan Granola
Yield: about 7 cups
Adapted from Food 52’s Nekisa Davis’ Olive Oil and Maple Granola
3 cups rolled oats (gluten free if desired)
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 cup unsweetened coconut chips
1 cup raw pecans, coarsely chopped
½ cup maple syrup
½ cup extra-virgin olive oil
1 teaspoon sea salt
3 ounces dried mango (unsulfured and unsweetened), cut into squares with kitchen scissors
- Preheat oven to 300F. Combine rolled oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, maple syrup, olive oil and sea salt in a mixing bowl.
- Spread mixture onto two parchment-lined baking sheets and bake for about 30 minutes, stirring every 10 minutes to prevent the edges from burning. Granola is done when golden and fragrant. Season with salt to taste and allow to cool.