Toasty Granola & Nut Topping

We mix this crunchy, nutty topping in with fresh fruit and yogurt for a naturally sweet ending to a meal or for as a yummy breakfast bowl. Since we like to sure it is as fresh as possible, I usually halve the recipe.

Toasty Granola & Nut Topping

4 cups old-fashioned rolled oats 

1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil (melted) or olive oil

1/2 cup honey or maple syrup 

1 teaspoon vanilla 

1. Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
   
3. Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated. 
   
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
   
5. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
   
6. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
7. Store the granola in an airtight container at room temperature for up to 2 weeks.
   
   
   

Recipe without photos . . . Toasty Granola & Nut Topping

4 cups old-fashioned rolled oats 

1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil (melted) or olive oil

1/2 cup honey or maple syrup 

1 teaspoon vanilla 

1. Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated. 
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
5. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
6. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
7. Store the granola in an airtight container at room temperature for up to 2 weeks.