I’ve been baking up a batch of homemade granola nearly every week since discovering this recipe over at Mason-Dixon Kitchen.
I usually try to come up with flavor combinations that go together (such as pumpkin seed-apple-cranberry or mixed berry with walnuts) but after a while I end up with a bunch of leftover dried fruit and nuts in the bottom of our snack basket that didn’t quite make it into any of the recipes from previous weeks.
Enter what I like to call “kitchen sink” granola – I literally throw everything together, mix in a little agave for sweetness, bake until golden and call it a day!
- 3 cups rolled oats
- 2 cups nuts*
- 2 cups dried fruit*
- 1/2 cup agave nectar
- 1/4 cup vegetable oil
- pinch of salt
- seed scrapings from 1 vanilla bean
*I used a mix of pumpkin seeds, unsweetened coconut flakes, pecan pieces and dried cranberries in this particular batch, but feel free to use whatever you have on hand – This recipe is all about convenience!
- Preheat oven to 300 degrees F.
- Mix all ingredients except dried fruit in a large bowl until combined.
- Spread out mixture onto a baking sheet lined with parchment paper or a silicone mat.
- Pop in the oven and bake, stirring once, for about 10-15 minutes until fragrant and slightly golden around the edges.
- Remove mixture from oven, add dried fruit and stir to incorporate.
- Spread mixture out evenly again and return to the oven for another 10-15 minutes or until the oats turn golden brown.
- Remove mixture from oven and allow to cool before snacking.