Chunky Cinnamon Almond Granola
This granola is easy to put together, lasts for weeks and will make your kitchen smell amazing when it is baking. Photo by Addy Cummings
| Yield: 3 1/2 cups | Time: 35 minutes |
Ingredients
1 1/2 cups old-fashioned rolled oats
1/2 cup hulled raw pumpkin seeds
1/2 cup unsweetened coconut flakes
1/2 cup sliced almonds
1/4 cup chopped pecans
1/4 tsp salt
1 tsp cinnamon
1 tablespoon coconut or light brown sugar
1/3 cup pure maple syrup
1/4 cup extra-virgin olive oil
1 tsp almond extract
optional
1/2 cup dried fruit like chopped blueberries, cherries or cranberries
Preparation
Heat oven to 325F. Place all ingredients except for fruit in order listed into a large bowl and mix until well combined.
Spread granola mixture in an even layer on a parchment lined baking sheet. Transfer to the oven and bake for 30-35 minutes, rotating and stirring every 10 minutes to prevent sticking. Bake until granola is toasted and golden brown.
Let cool completely, stir in dried fruit and then store in an airtight container for up to a month.