This clumpy yet crispy granola is perfect served over Greek yogurt, frozen yogurt, ice cream, or even on it's own in a bowl of milk. We used honey and maple syrup instead of sugar for sweetening. If you like your granola more clumpy and chewy
, you might want to substitute brown sugar for some of the honey.
- 3-1/2 cups rolled oats
- 1/2 cup raw cashews
- 1/2 cup raw pecans
- 1/2 cup raw pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup chia seeds
- 1/4 cup wheat germ
- 1 tsp cinnamon
- 1/4 tsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup honey
- 1/4 cup maple syrup, grade A
- 2 tbsp macadamia nut (or canola) oil
- 2 tsp vanilla extract
- 1/2 cup dried cherries (no sugar added)
- 1/2 cup dried currants (no sugar added)
- Preheat the oven to 325 degrees F.
- In a large bowl, stir together the oats, nuts, seeds, wheat germ, cinnamon, pumpkin spice, and salt.
- In a small pan over low heat, stir together the honey, maple syrup, and oil until warmed through and thinned out. You could also do this in a large measuring cup in the microwave, heating for 30 seconds at a time.
- Add the vanilla extract to the honey, maple, oil mixture and pour over the oat mixture, stiring to coat evenly. Spread out in an even layer on a cookie sheet.
- Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the dried cherries and currants. Using a large spatula, press the granola down onto the sheet pan to flatten (so that it will clump together).
- Once completely cool, you can then break into bars or crumple into chunky granola. Store in an airtight container at room temperature for up to two weeks or freeze in an airtight ziplock bag.
Be sure to check out our Crumbly Blueberry Almond Granola