Makes about 4 cups
- ½ cup raw honey
- 3 Tbsp. coconut oil
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- ½ tsp. sea salt
- 1 ½ cups rolled oats
- 1 cup shredded unsweetened coconut
- ½ cup raw pecans, coarsely chopped
- ¾ cup sliced almonds (raw)
- ¼ cup pumpkin seeds (shelled)
- ⅛ cup brown flax seeds
When I was a kid, growing up in Berlin, granola always felt like a treat. And it still does. With its light sweetness and cookie-like crunch, granola can make yogurt feel almost indulgent and it’s wonderful as an ice-cream topping. This recipe is my go-to version, and I hope you’ll try it. But I also encourage you to experiment with the ingredients and quantities to make it perfect for you. If you don't like pecans, then replace them with cashews. If you’re not a fan of honey, use maple syrup instead. Instead of coconut oil, you could use fruity olive oil or even melted butter. The possibilities are endless.
By Claudio Miolin, baker & owner of Miolin Bakery
Heat oven to 325ºF. In a small saucepan, whisk together the honey, coconut oil, ground ginger, ground cinnamon, vanilla extract, and sea salt. Cook, stirring, over low heat until it just reaches a simmer, 2-3 minutes. Do not bring to a boil. Set aside.
In a large mixing bowl, mix together the rolled oats, shredded coconut, chopped pecans, almonds, pumpkins seeds, and flax seeds. Pour the warmed honey mixture over the dry ingredients. Mix together with a rubber spatula until thoroughly coated.
Line an 11-x-17-inch rimmed baking sheet with parchment paper, and spread the mixture in a thin even layer. Bake, stirring every 15 minutes, until the mixture is browned and fragrant, about 35 to 40 minutes total.
Remove from the oven and let cool completely before breaking it apart into large chunks. Stored in an airtight container, it will keep for up to 2 weeks.