Row, row, row your boat with homemade granola and fresh farmers' market blackberries in a tasty banana boat breakfast. I've had a few people ask for my homemade granola recipe and, of course, I'm more than happy to share!
Here I've added Greek yogurt and a side of banana topped with those beautiful blackberries. Blackberries are actually one of the top food sources for antioxidants.
You can also make this nut-free by using seeds like pepitas (pumpkin seeds), sunflower seeds, instead of nuts.
Recipe Adapted from Cookie + Kate
Prep Time: 10 min
Cook Time: 21 min
Total Time: 31 min
- 4 cups old-fashioned rolled oats (use certified gluten-free oats)
- 1.5 cup raw nuts and/or seeds (pecans, pumpkin seeds, sunflower seeds)
- 1 tsp fine-grain sea salt
- 1 tsp ground cinnamon
- 1⁄2 cup melted coconut oil
- 1⁄2 cup 100% pure maple syrup
- 1 tsp vanilla extract
- 2⁄3 cup dried fruit (I use organic Patience Fruit & Co)
- 1⁄2 cup dark chocolate chips or coconut flakes (totally optional mix-ins)
Make It Like So
- Preheat oven to 350 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir together.
- Pour in the melted coconut oil, maple syrup and vanilla extract. Mix well until every oat and nut is lightly coated.
- Pour the mixture onto your prepared large baking sheet and spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. If you want toasted coconut in your granola, stir in the coconut flakes into the granola halfway through baking.
- Let the granola cool completely and then stir in the dried fruit and totally optional chocolate chips.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.