I love many things, but high up there is the smell of my favorite granola baking in the oven. The cinnamon and hint of maple syrup atop oats and a plethora of nuts fills the house. If I could bottle up this smell in a candle, I would. But even better than the smell is the taste.
I created this recipe out of desperation in search of granola for my family that was healthy, affordable, delicious, simple yet gourmet and not loaded with sugar and artificial ingredients. And after a lot of playing around (and much appreciated sampling from my friends), this recipe was born. If a gourmet dish married a no-fuss recipe, this would be their baby. It has all the goodness to make it look and taste fancy, but it’s such a simple recipe. And did I mention it’s a hit with all ages? It’s a little sweet with a hint of salt and loaded with nuts and grains (we use gluten free), golden raisins, and a hint of chocolate from the antioxidant-packed and nutritious cacao nibs. These cacao nibs might be tiny, but they are mighty in protein and have just enough natural sweetness but without the added sugar. And if you have any trouble finding cacao nibs at your local grocery store, Amazon is a great place to look.
If you’re searching for a quick snack or a yummy addition to your yogurt, ice cream, or favorite milk, try this granola. And share it with your friends because not only will you have plenty to go around, but I promise your friends will love it too!
Jones Family Table Granola
- 4 cups rolled oats gluten free if preferred
- 1 cup unsalted raw cashews halves
- 1 cup unsalted raw pecans halves
- 1 cup unsalted raw hazlenuts
- ½ cup pepitas or pumpkin seeds
- 1½ cups unsweetened coconut chips
- ½ cup cacao nibs
- ½ cup maple syrup
- ½ cup extra virgin olive oil
- ⅓ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1½-1¾ tsp fine sea salt to taste
- 2 cups golden raisins
- Set the oven to 300°F. In a large bowl, mix together oats, nuts, pepitas, coconut chips, and cacao nibs. Set aside.
- In a small saucpan over low heat, add maple syrup, extra virgin olive oil, brown sugar and vanilla. Mix until everything is smooth and brown sugar is melted. Do not let the mixture boil.
- Pour the mixture evenly over the oats and nuts. Using a spatula, gently mix until all of the oats are covered.
- Add in cinnamon and salt and taste to see if more salt is needed, keeping in mind the raisins will add some sweetness and tartness.
- Using 2 jelly roll pans lined with parchment paper, divide and pour the mixture in an even layer between the pans. Place pans in the oven and bake for 30-32 minutes. Note: If you'd like granola that is in smaller pieces and doesn't have chunks throughout, gently mix the granola every 10 minutes while baking. If you'd like your granola to be chunkier with various sizes of pieces, let it cook and cool completely without mixing.
- Once finished cooking, remove from the oven and let it cool completely. Once cool, pour into a large storage container or bag and add in golden raisins. Mix together and enjoy! If sealed properly, this granola will stay fresh for several months or it can also be sealed and stored in the freezer.