Ground ginger (use half as much) and pumpkin spice blends are other options. I added cinnamon to this batch for some subtle warming spice. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).

Salt and Spiceįor flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not. I love using real maple syrup in my granola. If you’re watching your saturated fat intake, olive oil is a better choice! Natural Sweetener You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. Oil helps make this granola crisp and irresistible. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.

I used pecans and pepitas (green pumpkin seeds) to make this batch.

Be sure to use certified gluten-free oats if you need gluten-free granola. Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Just let it warm to room temperature for a few minutes, and enjoy. Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.īy the way, you can preserve that freshly baked flavor by storing this granola in the freezer.

Simple sticky notes 4.9