Breakfast 71 Golden Granola Recipe

Alright, fellow food lovers, let’s talk about creating your own homemade granola that’s going to make your kitchen smell like absolute heaven and turn your breakfast game way up. Picture this: crunchy almonds and pecans, sweet bursts of cranberry, and a hint of maple to bring it all home. Ready to dive in? Let’s make some magic happen!

My Breakfast 71 Golden Granola is how I love to start my day. It is so packed with nutritious ingredients, including rolled oats, and it is now among my all-time favorite granola recipes.

I asked my assistant to make me some more last week (please see below for the recipe!), and I was tempted to eat that batch in its entirety, both by the sheer volume of delicious granola and by the delightful way this recipe scents a kitchen. Would anyone not want to wake up to the smell of cinnamon and vanilla?

This is an energy-packed breakfast that is sweetened just right with maple syrup and honey.

Ingredients

• Rolled Oats: Rich in fiber, aiding digestion and providing long-lasting energy.
• Raw Almonds: Packed with protein and healthy fats, boosting heart health.
• Pecans: Offer antioxidants, supporting brain and bone health.
• Pumpkin Seeds: High in zinc and magnesium, promoting immune function.
• Sunflower Seeds: Contains vitamin E, helpful for skin health.
• Maple Syrup: Natural sweetener with antioxidants.
• Honey: Soothing sweetness, known for antibacterial properties.
• Shredded Coconut: Adds texture and healthy fats.

Ingredient Quantities

• 3 cups rolled oats
• 1 cup raw almonds, roughly chopped
• 1 cup pecans, roughly chopped
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup dried cranberries
• 1/3 cup maple syrup
• 1/3 cup honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

How to Make this

1. Set your oven to 325°F (165°C) and prepare a large baking sheet by covering it with parchment paper.

2. In a big bowl, mix the rolled oats, chopped almonds, chopped pecans, pumpkin seeds, sunflower seeds, and shredded coconut.

3. In another bowl, thoroughly mix the maple syrup, honey, melted coconut oil, vanilla extract, ground cinnamon, and salt together.

4. In a large bowl, combine dry ingredients. Gradually add the wet mixture, stirring well until everything is evenly coated.

5. Evenly spread out the mixture of granola on the sheet that has been prepared for baking.

6. Bake in the oven that has been preheated to 350 degrees Fahrenheit for 20 minutes. Remove from the oven and stir the granola, so it doesn’t get lumpy and bakes evenly.

7. Put the granola back in the oven for an additional 15-20 minutes, but now keep an eye on it! It should become golden brown and also give off a yummy aroma that indicates it is almost ready. I like to stir the granola once about halfway through this last baking phase.

8. After baking, take the granola from the oven and let it cool fully on the baking sheet. It will be crisp when you eat it, or at least I hope it will be. Why would you eat it warm, anyway? Wait until it cools. You shouldn’t eat it till it’s fully cooled, and you shouldn’t even touch it till it’s barely warm.

9. After it has cooled, mix in the dried cranberries and ensure they are evenly spread throughout the granola.

10. Store the granola in an airtight container. You can eat it as a snack by itself, or with milk or yogurt.

Equipment Needed

1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Airtight container

FAQ

• What is the best way to store Breakfast 71 Golden Granola?Keep the granola in a sealed container at room temperature for up to 2 weeks to keep it crunchy.
• Can I use different nuts or seeds?You can indeed swap or toss in your top nuts and seeds like walnuts, chia seeds, or flaxseeds.
• Is there a substitute for coconut oil?Substituting with olive oil or vegetable oil is fine. It will slightly change the taste.
• Can I make this granola gluten-free?Use gluten-free, certified oats to make this recipe gluten-free.
• What if I don’t have maple syrup?Additional honey or agave nectar is usable if more sweetness is desired, but this might slightly change the flavor profile.
• How can I make the granola sweeter?Add honey or maple syrup if you want it sweeter, but be careful because too much can mess with the texture.
• Can I add fresh fruit to the granola?Only add fresh fruit just before serving; do not put it in the granola, or you will have soggy granola.

Breakfast 71 Golden Granola Recipe Substitutions and Variations

Rather than using unprocessed almonds, opt for either walnuts or hazelnuts.
Instead of pecans:Consider using cashews or macadamia nuts.
In place of pumpkin seeds: Use chia seeds or hemp seeds.
Use: Dried cherries or raisins.
Agave syrup or brown rice syrup can replace honey.

Pro Tips

1. Clump Formation If you prefer chunkier granola, gently press down the granola with a spatula before putting it in the oven for the second round of baking. This helps the ingredients stick together and form clusters.

2. Custom Flavors Experiment with different spices or extracts for unique flavors. A pinch of nutmeg or a few drops of almond extract can transform the taste profile.

3. Nut Toasting Toast the almonds and pecans lightly in a pan over medium heat before mixing them with the other dry ingredients. This enhances their flavor and gives the granola a deeper, more complex taste.

4. Even Baking Rotate your baking sheet halfway through each baking period to ensure even cooking, as ovens often have hot spots that could lead to uneven browning.

5. Post-Baking Stir As soon as you take the granola out of the oven, gently stir it to prevent it from sticking to the parchment paper or forming overly large chunks unless you want them. This can make it easier to handle once cooled.