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Easy Homemade Granola

It truly doesn't get much easier, or versatile than this. You can go crazy adding in different nuts, dried fruit, and spices. Or keep the recipe as is.

Either way, I highly encourage you to double, or even triple, the recipe because it will disappear faster than you can say "Breakfast is ready!"

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Serves: Makes about 5-6 cups Total Time: 30 minutes

Ingredients

  • 1 cup dry, unsalted almonds
  • 1 cup dry, unsalted pecans
  • ½ cup golden raisins (you can use any unsweetened dried fruit of choice (apricots, cherries, pears, apples)
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • ¼ cup whole (or ground) flaxseeds
  • ¼ cup chia seeds
  • ¼ cup ground hemp seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup maple syrup
  • Ground cinnamon (I love using Vietnamese cinnamon for this to add extra layer of sweet and spice)
  • Ground cardamom
  • Maldon sea salt

Instructions

1

Preheat oven to 350°F.

2

While oven is preheating, combine first 9 ingredients (up to and including coconut) in a food processor. Pulse to blend until it has a granola-like consistency.

3

Dump ingredients in a large bowl and add maple syrup, a generous sprinkling of cinnamon (around 2 teaspoons), a pinch of cardamom (about 1/4 teaspoon because it's very pungent, so a little goes a long way), and salt. Use a spatula to mix well.

4

Line a rimmed baking sheet pan with a piece of parchment paper (don't forget this step or you'll be prying your granola off the pan with a crow bar!)

5

Spread granola evenly, using the spatula to spread it over the baking sheet.

6

Bake for 15 to 20 minutes, until slightly browned and dried.

7

Let cool, and store ina glass container in the fridge or freezer until ready to use.

8

It should keep for 1 month in fridge, but it's never lasted more than a week in my house!

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