Easy Granola Recipe | Not Too Sweet Granola

This is our house granola recipe. We love it so much, we sometimes make a double-batch just for us. I've combined two of my favorite granolas (Early Bird and Eleven Madison Park) to create an easy granola recipe that combines the best of both worlds, while lowering the sugar content to that perfect not-too-sweet level. Try it and let me know how you like it! Great over yogurt, with your milk of choice, or just on its own. Give some to your (deserving) family and friends and watch them go wild; it's simply the best granola! Don't be surprised if you never buy granola at the store again.
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Easy (and Best!) Granola Recipe
4 cups rolled oats
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup pecan pieces
(1/2 cup slivered almonds, included in this batch because I wanted to use them up!)
1 1/2 cups unsweetened coconut chips
1/2 cup extra-virgin olive oil
1/2 cup maple syrup
1 cup dried sour cherries
1 to 2 teaspoons kosher salt, divided and to taste
Preheat oven to 300F. Line a sheet pan with parchment paper.
In a large bowl, add the oats, sunflower seeds, pumpkin seeds, pecans, (almonds, if using), and coconut chips. Season with 1/2 teaspoon kosher salt. Toss to combine.
In a measuring cup, pour extra-virgin olive oil first and then maple syrup.
Pour the olive oil/syrup mixture over the oat mix and gently toss to combine.
Spread the mix in an even (not tightly packed) layer on the sheet pan. Bake for 45 to 60 minutes, removing sheet pan every 15 to 20 minutes to give everything a stir.
Remove sheet pan when granola is toasted to your liking. Add the dried sour cherries and season with another 1/2 to 1 1/2 teaspoons kosher salt, to your taste. Give it a stir. Let it cool before serving and storing.
#easygranolarecipe #bestgranola #homemadegranola
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