Easy Toss and Bake Granola
This Easy Toss and Bake Granola is easy to customize to your liking!
Ingredients
- 4 c. old-fashioned rolled oats not quick cooking
- 1 c. sliced almonds
- 1/2 c. unsweetened* shredded coconut
- 1/4 c. unsalted pepitas hulled pumpkin seeds or shelled sunflower seeds
- 1/2 c. pure maple syrup
- 2 tbsp. canola oil
- 1/2 tsp. kosher salt
- 1 c. dried fruit such as cherries, cranberries, raisins, or currants
Instructions
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Heat oven to 350° F.
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On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas (or sunflower seeds) with the maple syrup, oil, and salt.
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Bake, tossing once, until golden and crisp, 25 to 30 minutes.
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Add the dried fruit and toss to combine. Let cool.
Recipe Notes
[My 2 Cents]
*Here is the list of ingredients in the sweetened coconut: Coconut, Sugar, Water, Propylene Glyco (Preserves Freshness), Salt, and Sodium Metabisulfite (Retains Coconut Whiteness). The ingredients in the unsweetened coconut that I use: Organic Dried Coconut. You tell me why you would want all of that other junk? If you want to purchase unsweetened, check out your local health food store. Buying it in bulk (if an option) will be the best way to go!
We've been using this granola in our morning parfaits. Per 1/4 c. of granola you will find it runs you about 140 calories - so don't go too crazy. Our yogurt of choice is the Stonyfield Plain Organic Whole Milk Yogurt. It's a lot lower in sugar than other more popular brands (I used to love Chobani, but it's packed with sugar). My favorite fruit to use are strawberries, but when we ran out of those bananas worked just as well. Of course you can use whichever fruit you prefer. My husband prefers blueberries... me, not so much!
Adapted from Real Simple