Once you make your own granola, you won’t want to go back to store-bought. This recipe is super easy and customizable. Adapted from Cookie & Kate.

Makes 4 cups

Ingredients

• 4 cups old-fashioned rolled oats (we recommend gluten-free oats)

• 1 ½ cup raw nuts and/or seeds (we used pepitas and almonds)

• 1 teaspoon sea salt

• ½ teaspoon ground cinnamon

• 3 tablespoons chia seeds

• 3 tablespoons flax seed

• ½ cup melted coconut oil or olive oil

• ½ cup maple syrup or honey

• 1 teaspoon vanilla extract

• Additional mix-in ideas: 1/2 of any of the following - dried cranberries, coconut flakes, cacao nibs)

Directions

• Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

• Select your ingredients for mix-ins.

• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon.

• Pour in the your oil, maple syrup and/or honey and vanilla.

• Mix well. Spread the granola out onto your prepared baking sheet and use a spatula to flatten it out evenly.

• Bake until lightly golden, about 20 to 25 minutes, stirring halfway through and flattening it down again.

• At the halfway mark, you can add in your coconut flakes to the top to make them toasty.

• Once you pull the granola out of the over, let it cool and do not touch it for 45-60 mins!

• Top with your additional mix ins and break the granola into pieces using a spatula or stir it around if you don’t want to to be chunky.

• Store the granola in an airtight container at room temperature for 1 to 2 weeks or freeze!

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