This granola has become a quick family favorite and I’ve made it pretty constantly all year long. Once you make it, I promise you’ll be hooked just as quickly as I was!
This everyday granola recipe has been one of my favorite recipes to make this year! My apologies for not sharing it sooner, really!
It all started when I did my Real Food Challenge in January. I needed snack ideas that didn’t use any sugar, which was harder than I thought it would be. You see, if you look at the packages of almost any food these days, they all have sugar in them! I knew I wouldn’t be able to live on fresh fruits and veggies as my only source of snack food all month, so I needed something in it’s place.
That’s when I stumbled upon this granola recipe from one of my favorite local bloggers, Courtney at Neighborfood. While her recipe included some brown sugar, I simply left it out and only used the maple syrup, which was allowed on my “diet” for the month. Since making her recipe that first time, I’ve tweaked it over the past few months to come up with my go-to Everyday Granola recipe.
I love making a quick and easy afternoon snack with a little yogurt and granola. It cures my sweet tooth in a healthy way, without a ton of added sugar. Emily also loves it with yogurt and berries, which makes a quick and filling snack or light lunch for her.
Another plus is that it makes a lot! I store it in the freezer to pro-long it’s shelf life. It’s also really nice if you want to give as a gift because you’ll still have some left for your family too!
What’s your favorite way to use granola?
- 5 cups old fashioned oats
- 1 cup walnuts, chopped (or other nuts)
- 2 tsp. cinnamon
- ¾ tsp. Kosher salt
- ½ cup maple syrup (or honey)
- ½ cup vegetable oil (or other oil)
- Pre-heat oven to 325 degrees. Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray, set aside.
- Roughly chop the walnuts, either by hand or in a food processor
- Stir together the walnuts, oats, cinnamon and salt in a large bowl, set aside.
- In a small bowl, whisk together the maple syrup and vegetable oil. Pour over the oat mixture and stir to combine. Pour onto your baking sheet and spread it out.
- Bake for 20 minutes, stirring after 10. Remove and cool before eating. Store leftovers in a Tupperware container. This freezes well too!
*Recipe adapted from Neighborfood