I’ve been making Gwyneth’s simple 3 ingredient granola for over a year now, and interchanging quinoa and oats on a rotating basis. The kids love the simplicity of the oats version, and I love the earthiness of the quinoa version, and while the age old motto “if it ain’t broke, don’t fix it” usually runs true, I did feel like adding a little something-something to our typical plain granola, and so made this one. Plus, it seems that the plain granola goes a lot quicker, and having some add-ins helps to stretch the quantity out much more.
Truth be told I haven’t tasted a whole big chunk of this lovely stuff yet, since it does have sugar, but I did taste a pepita just to make sure it baked up well, and the little nibble I got was amazing. The kids are loving it too, and have been serving it for breakfast, as well as packing it in lunches alongside a little dipper of yogurt.
To get nice big chunks, follow the same method I use for the quinoa granola, and gently press it together and down on the baking sheet, so that it forms together in one big piece. Then, when done baking, you simply break off big chunks. Of course some chunks will crumble into little pieces, but that’s okay.
Since many granola is made with butter, which requires an additional step of melting on the stove, I decided I wanted to stick with the idea from It’s All Good, of using olive oil in place of butter, which can easily be whisked with your sweetener, requiring no additional heating steps. One less thing to do is always nice in my book. Plus, using olive oil instead of butter makes it perfect for vegans, or those trying to watch their animal product intake.
Can’t wait to dig into a big bowl of this stuff soon!Print
Nutty Baked Granola
A versatile recipe that can be made using a variety of add-ins, is vegan friendly, and can be gluten-free. Recipe adapted from 100 Days Of Real Food.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: 8 1x
- Category: Breakfast
- Cuisine: American
- 3 cups rolled oats or quinoa flakes, if sensitive to oats
- 1 cup raw cashews
- 1/2 cup raw pepitas
- 1 cup unsweetened shredded coconut
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup maple syrup
- 1/3 cup olive oil
- 2 tsp vanilla extract
- sea salt
- Preheat oven to 250 degrees and line a baking sheet with parchment paper
- Mix all dry ingredients in a large mixing bowl
- Whisk olive oil, maple syrup and vanilla in a separate bowl
- Combine the olive oil mixture with the dry ingredients and stir to combine
- Spread onto the baking sheet, pressing down so that the granola sticks together
- Bake for 60 to 75 minutes
- Allow to cool, and break granola into small and large chunks.