Coconut Oil Trail Mix Granola
It’s been awhile since I posted a homemade granola recipe, and I have no idea why it took me so long! I love to make granola at home. I love mixing and matching the ingredients, playing around with different oils and sweeteners, and of course adding lots of different add-ins!
This coconut oil trail mix granola is definitely a new favorite. It breaks up into nice big chunks, and it is chewy and crunchy all at the same time. Plus it uses nice healthy ingredients, so you feel good about eating it!
The granola starts with rolled oats and coconut oil as the base. The original recipe called for honey as the sweetener, but I didn’t have enough, so I did about 2/3 honey and 1/3 maple syrup. It was so good that now I can’t imagine making it any other way. 🙂
After you bake the granola, you let it cool for an hour or so. This is key to getting those nice big chewy clumps of granola. Then it’s time to add in your mix-ins. I wanted to do sunflower seeds and pumpkin seeds so that Levi could eat it (he has a peanut allergy), but I couldn’t find any on a recent trip to the store.
Instead I stuck with the basics – slivered almonds, lots of dried fruit, and a handful of dark chocolate chips. Yum!! Feel free to play around with the mix-ins – there are so many options available!
This granola is delicious when eaten by the handful, as cereal, mixed into yogurt, on top of ice cream, etc. I think you get the idea. 🙂 You are going to love it!
Coconut Oil Trail Mix Granola
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 4 cups old fashioned rolled oats
- 1 1/4 cup slivered almonds (or a mixture of almonds, pecans, pepitas, etc)
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ cup coconut oil, melted
- ½ cup honey (or a mixture of honey and maple syrup)
- 1 teaspoon vanilla extract
- ¾ cup assortment dried fruit (I used dried blueberries, dried cherries and dried cranberries)
- ⅓ cup dark chocolate chunks or chips
Directions:
- Preheat your oven to 350 degrees and line a large, rimmed baking sheet with parchment paper. Using a large mixing bowl, combine the rolled oats, almonds, salt and cinnamon. Stir to blend.
- Pour in the melted coconut oil, honey and vanilla. Mix well, using a rubber spatula, until everything is nicely coated. Pour the granola onto your prepared baking sheet, spreading it in an even layer.
- Bake until golden, for about 22 to 24 minutes, stirring the granola halfway through the baking time.
- Let the granola cool completely for about an hour. Break it into pieces and stir in the dried fruit and dark chocolate chunks.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks.
adapted from Hip Foodie Mom