Homemade Granola

When I need a quick and easy breakfast, I love to eat yogurt with a 1/2 cup of homemade granola.  

It is easy to make, and can be stored at room temperature in an airtight container for a couple of weeks.  

I bake it right on my non-stick USA Pans jellyroll pan. I love all the products I have purchased from USA Pans, which are made in my hometown of Pittsburgh. 

My husband eats it in the morning like cereal, topped with milk and fruit.  He says it is better than any cereal he can buy at the store.

Homemade Granola

Ingredients

3 C gluten free oats (I use Trader Joe's Gluten Free Rolled Oats)

1 1/2 C pumpkin seeds/pepitas (raw/unsalted) or 1/2 cup each of pumpkin seeds, chopped pecans, and slivered almonds (all raw/unsalted)

1/3 C organic canola oil or another neutral flavor oil like grapeseed oil 

1/2 C maple syrup or honey (I use 1/4 cup of each)

1 tsp pure vanilla extract

1/2 tsp kosher salt

Directions

Preheat oven to 300 degrees.  

Mix all the ingredients together in a large bowl, then spread the granola evenly on a large rimmed baking sheet. 

Bake for 28 minutes, stirring once halfway through, until golden brown. 

When the granola is finished baking, stir it, and allow it to cool on the pan.  Continue to stir the granola every 3-5 minutes to break it apart as it hardens and cools.  Store it in an airtight container at room temperature. 

Recipe Notes

If you decide to use olive oil, use a very mild olive oil, not extra virgin, or the taste will be too strong.

I also love to eat granola on top of smoothie bowls.  You can view my smoothie bowl recipes here.  

Optional - Dried fruit can be added after the granola cools.  

I purchase all of my certified gluten free nuts, seeds, and dried fruit from nuts.com.