everything but the kitchen sink granola

Combine the dry ingredients.

Preheat oven to 350 F. Line a large baking tray with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir until well-combined.

Add in the wet ingredients.

Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto the prepared pan and use a large spoon to spread it in an even layer.

Bake the granola.

Bake the granola until it is lightly golden, about 20 to 25 minutes, stirring halfway. Stir halfway. For extra-clumpy granola, press the stirred granola down with the spatula to create a more even layer. The granola will further crisp up as it cools.

Add the dried fruit.

Once the granola has cool completely, about 45 minutes, add the dried fruit (and optional add-ins, if using). If you want to retain big chunks, break the granola down into pieces using your hands. If you don't want extra-clumpy granola, use a large spoon to stir it around.

Enjoy!

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. Enjoy!

If you make this everything but the kitchen sink granola, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

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THE RECIPE

everything but the kitchen sink granola

INGREDIENTS

• 4 cups old-fashioned rolled oats

• 1 ½ cup raw nuts and/or seeds (I used 1 cup sliced almonds and ½ cup pumpkin seeds)

• 1 teaspoon kosher salt

• ½ teaspoon ground cinnamon

• ½ cup melted coconut oil or olive oil

• ½ cup maple syrup or honey

• 1 teaspoon vanilla extract

• ⅔ cup raisins, or any other desired dried fruit

• *optional add-ins: ½ cup semi-sweet chocolate chips or coconut flakes

INSTRUCTIONS

1. Preheat oven to 350 F. Line a large baking tray with parchment paper.

2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir until well-combined.

3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto the prepared pan and use a large spoon to spread it in an even layer.

4. Bake until the granola is lightly golden, about 20 to 25 minutes, stirring halfway. Stir halfway. For extra-clumpy granola, press the stirred granola down with the spatula to create a more even layer. The granola will further crisp up as it cools.

5. Once the granola has cool completely, about 45 minutes, add the dried fruit (and optional add-ins, if using). If you want to retain big chunks, break the granola down into pieces using your hands. If you don't want extra-clumpy granola, use a large spoon to stir it around.

6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. Enjoy!