Good granola—made with quality ingredients and that doesn’t taste like sugary cereal in disguise—can be super pricey. It’s much more satisfying to make your own. Plus it’s EASY. Why not give it a shot? Check out the Follow Your Granola Unicorn box for a little DIY house blend tutorial.
- 2 cups old-fashioned (rolled) oats
- ½ cup chopped pecans
- ½ cup shredded unsweetened coconut
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons cane sugar
- 1½ teaspoons grated fresh ginger
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup pumpkin seeds
- ½ cup chopped dried apples
- Adjust an oven rack to the middle position and preheat the oven to 325°F. Line a rimmed sheet pan with parchment paper.
- 2. Toss the oats, pecans, shredded coconut, and coconut oil in a large bowl, making sure everything gets nicely coated with the oil. Spread the oat mixture evenly on the prepared sheet pan (don’t clean the bowl—you’ll use it again in Step 3). Toast in the oven until lightly golden, 6 to 8 minutes.
- Whisk the maple syrup, sugar, ginger, salt, and cinnamon in the bowl you used for the oats. Add the pumpkin seeds and apples and toss to combine.
- Remove the oat mixture from the oven. Use the parchment to carefully lift and transfer the oat mixture to the maple mixture. Stir to combine, then return the parchment to the pan and spread the granola on top. Continue to bake until golden brown but not too dark, 10 to 12 minutes. Cool completely. The granola will keep in an airtight container at room temperature for up to 2 weeks.