Homemade Granola
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This homemade granola is crunchy, just a tad sweet, and packed with healthy fats and fiber from the almonds, pecans, and chia seed.
Make a batch of this, and you'll have a protein packed snack on hand at all times. This will keep well in the refrigerator for up to 2 weeks.
I also like to make this as a holiday treat and gift - it carries well if you're traveling, and will last longer than cookies :) I purchase the 5.9" x 8.6" Kraft stand up pouch bags on Amazon, which 1 batch will yield 3 bags. Feel free to double the batch and spread the granola onto 2 different half sheet pans.
Special Equipment
Ingredients
Directions
Preheat oven to 350F.
Toss together all dry ingredients.
Whisk together all wet ingredients in a separate bowl until combined.
Pour the mixed wet ingredients to dry ingredients, and toss to make sure everything is evenly combined.
Pour mixture onto non-stick baking pan without aluminum or parchment, and spread out evenly. Do not overcrowd, as this will not allow the granola to crisp up.
Bake for 10 minutes, then remove the granola and mix around. Reduce temperature to 300 and bake for another 20 minutes. Stir, then bake for a final 20 minutes, or until golden brown. Be careful to watch the granola during the last 10 minutes - it may need less time depending on your oven. Once golden brown (feel free to taste), it is finished.
Once finished baking, cool the granola on either on a countertop, or in the refrigerator / freezer for more chunkier pieces.
Store in an airtight container in the refrigerator for up to 2 weeks.