Prep time: 15 minutes
Makes: 8 cups
Pairs well with: Greek style yogurt, over ice cream, or makes a great gift
- 4 cups Quaker Oats
- 1/3 cup roasted and salted sunflower seeds
- 1/2 cup sliced almonds
- 1/3 cup chopped hazelnuts
- 1/2 cup shredded dried coconut
- 1/2 cup vegetable oil
- 1/4 cup loosely packed brown sugar
- 1/4 cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
Optional add ins (added in after granola has cooled completely):
- Chopped dried apricots
- Dried cherries
- Mini chocolate chips
- Chopped candied ginger
- Dried cranberries
- Orange zest
- Preheat your oven to 375 degrees.
- Prepare a sheet pan by lining it with parchment paper.
- In a large bowl, mix together your oats, sunflower seeds, sliced almonds, hazelnuts, and coconut.
- In a small saucepan over medium high heat mix together your vegetable oil, brown sugar, maple syrup, vanilla and salt and heat just until the brown sugar and salt are dissolved, then remove from heat.
- Pour your oil/sugar mixture over your prepared oat mixture and give a big stir until the oats and nuts are covered in the oil mixture.
- Pour you granola onto your prepared sheet pan, put into the oven, and bake for 12 minutes.
- After 12 minutes, give it a big stir and return it to the oven and bake for 8-10 more minutes, or until golden brown.
- Remove from oven and let cool giving it a couple big stirs to break it up.
- Once full cooled, add in your optional add ins to your liking and enjoy!
- Store in an airtight container for up to 10 days.
- The add ins can be totally customized to your liking by adding them all or just one or two.
- If you want a spicier granola, add in a couple tsp. of cinnamon and nutmeg to the oil mixture, and a pinch of cloves.
- Not a fan of hazelnuts? Simply substitute with your favorite nut such as pecans or walnuts.
- Granola freezes well, so you can make this ahead and enjoy later for yourself or gift giving.
- Swap out the sunflower seeds for pepitas for a nuttier taste.
Photos by Marla Smith Photography