Simple Nutty Granola
Simple to make, nutty texture and flavor, and a perfect breakfast with ice cold milk and some berries. Start your day off right!
Lisa from A Day in the Kitchen
See note below for gluten-free
chopped nuts of your choice
(I use half cashews and half sliced almonds)
extra light olive oil
Preheat oven 250 deg F (120 C).
If using whole nuts, chop into small pieces.
In large bowl, combine rolled oats and chopped nuts. Mix well.
Add oil and maple syrup and mix well.
Transfer granola to a baking sheet. Bake for 1 hour 15 minutes, stirring every 15 minutes.
Let cool completely before storing in an airtight container.
I use Bob's Red Mill gluten-free rolled oats for a gluten-free version of the granola. Use regular rolled oats if you do not have a gluten allergy.
For a nut-free version, replace the 1 cup of nuts with seeds! I have made a version with sunflower seeds and pepitas that is just as good!
If you want a slightly sweeter granola, stir in 2 tbs of soft brown sugar in with the dry ingredients before adding the oil and maple syrup.
Use any combination of your favorite nuts for this granola. Go for walnuts, pecans...whatever suits your fancy.
Play with the oats to nuts ratio if you prefer a nuttier granola...try 3 cups of oats to 2 cups of chopped nuts.
If you like dried fruit in your granola, I would either add those as a topping when you eat, or add them in the last 15 minutes of baking time so they don't become too hard and dried out.