Easy Granola

Make-Ahead Monday

For our first make-ahead Monday recipe, I have one of my go-to's! I make this granola every couple of weeks, and keep it in a big jar on our counter. It is perfect with milk for breakfast, mixed into a trail mix for a snack, or sprinkled over vanilla yogurt for a treat at the end of the day.

Easy & Adaptable Granola
(adapted from Food52)

• 3 cups gluten free old-fashioned rolled oats

• 1 cup raw seeds (pumpkin, sunflower, or a mix)

• 1 cup raw nuts, whole or coarsely chopped

• 1/2 cup unsweetened coconut, shredded or flaked

• 2-4 tbs chia seeds, optional

• 2-4 tbs hemp hearts, optional

• 1/2-3/4 cup pure maple syrup or honey (depending on sweetness preferences)

• 1/2 cup extra-virgin olive oil

• 1/2 tsp cinnamon

• 1 tsp coarse salt, to taste

• 1/2 cup chopped dried fruit (I like juice-sweetened dried cherries)
  

1. Preheat oven to 300°F.

2. Place oats, seeds, nuts, chia, hemp hearts, sweetener, olive oil, cinnamon and salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a parchment-lined baking sheet. Bake, stirring every 10 to 15 minutes, until granola is fragrant and toasted, about 45 minutes.

3. Remove granola from oven and carefully mix in chopped, dried fruit. Let cool completely before serving or storing. Granola can be stored in an airtight container for up to 1 month.