Crispy Nut & Seed Granola

Treat yourself to this golden, crunchy granola packed with the goodness of nuts, seeds, and coconut, kissed with the warmth of cinnamon and a hint of citrus.

Time to read: 4 min | Time to make: 55 min | Yields: 10 servings

Ingredients

• 2 cups (200 g) rolled oats

• 1/3 cup (50 g) pumpkin seeds

• 1/3 cup (50 g) sunflower seeds

• 1/2 cup (50 g) raw walnuts, chopped

• 1/3 cup (50 g) peanuts, chopped

• 2 teaspoons cinnamon

• 3 tablespoons coconut oil

• 3 tablespoons + 1 tsp (50 ml) maple syrup

• 1 lemon, zest & juice

• 1/3 cup (50 g) cranberries

• 1/2 cup (50 g) coconut flakes, or to taste

Method

1. Preheat the oven to 275°F (140°C). Line a large baking tray with parchment paper and set aside.
   

2. Heat the coconut oil and maple syrup over low heat until melted. Remove from heat and stir in the lemon juice and cinnamon.
   

3. In a large bowl, mix the rest of the ingredients, excluding the coconut and cranberries. Pour in the oil and syrup mixture, and combine well.
   

4. Spread the mixture evenly over the lined baking tray. Bake for about 45 minutes, stirring every 10 minutes until golden brown.
   

5. Remove the tray from the oven and allow the mixture to cool before mixing in coconut flakes and cranberries.
   

6. Store the granola in an airtight container. It will stay fresh for a couple of weeks.

TIPS

1. Choose the Right Oats: Stick with old-fashioned rolled oats instead of quick-cooking oats. Rolled oats hold up better during baking and give your granola a crispy texture.

2. Don’t Skip the Oil: Oil helps the granola become crispy. Coconut oil or olive oil are great choices.

3. Sweetener Variety: Maple syrup, honey, or agave nectar are excellent sweeteners, but be sure to balance the sweetness depending on your preferences.

4.  Add Fruits After Baking: If you're using dried fruits like cranberries or raisins, stir them in after the granola has finished baking and cooled. This prevents the fruit from burning and becoming too dry during baking.

5.  Low and Slow Baking: Bake your granola at a low temperature (around 300°F) and stir it every 10-15 minutes. This helps the granola bake evenly and prevents burning, especially around the edges.

6. Cool Completely Before Storing: Ensure the granola has cooled completely after baking. Storing it while still warm can trap moisture, leading to sogginess

7. Use an Airtight Container: Store your granola in an airtight container, such as a glass jar with a tight-fitting lid or a plastic container. This keeps air out and prevents the granola from going stale.

8. Store in a Cool, Dry Place: Keep the granola like a pantry in a cool, dry spot. Avoid storing it near the stove or any place with high humidity, as moisture can make it lose its crunch.

9. Freezing for Longer Shelf Life:  Granola can also be stored in the freezer for up to three months. Place it in a freezer-safe, airtight bag or container. When ready to use, let it come to room temperature before serving to maintain the crispy texture

Nutrition facts per one serving (60 grams):

Energy: 221 kcal | Carbs: 19 g | Protein: 5.6 g | Fat: 14.7 g