Super easy, endlessly customizable, and way tastier than anything store-bought. This is the granola we make every single week and eat for breakfast every single morning – usually on top of a smoothie bowl, but you can also have it with some oat milk, or stirred into yogurt.
Ingredients
• 35 grams olive oil
• 200 grams maple syrup
• 500 grams oats
• 200 grams pecans
• 200 grams almonds, chopped
• 110 grams pumpkin seeds
• 100 grams sunflower seeds
• 75 grams coconut flakes
• 2 teaspoons cinnamon
• 1 teaspoons cardamom
Instructions
1. Preheat oven: Preheat your oven to 160°C (320°F).
2. Mix wet ingredients: In a large bowl, whisk together the 35 milliliters olive oil and 200 milliliters maple syrup.
3. Combine everything: Add the 500 grams oats, 200 grams pecans, 200 grams almonds, chopped, 110 grams pumpkin seeds, 100 grams sunflower seeds, 75 grams coconut flakes, 2 teaspoons cinnamon, and 1 teaspoons cardamom. Stir until everything is evenly coated.
4. Spread on a baking tray: Spread the mixture evenly across a large, parchment-lined baking tray.
5. Bake: Bake for 15 minutes, stirring every 5 minutes so it toasts evenly and doesn’t burn around the edges.
6. Cool completely: Remove from the oven and let it cool completely on the tray — this is what gives it that signature crunch. It will continue to crisp up as it cools.
This recipe is endlessly flexible — swap in whatever nuts or seeds you have on hand (walnuts, hazelnuts, chia seeds, flax, etc.). Store in an airtight container for up to 1 month. Happy crunching!
