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Loaded Granola

This easy-to-make homemade loaded granola recipe is filled with oats, pecan pieces, pumpkin seeds, almonds, chia seeds, coconut, dried cranberries, and maple syrup for sweetness.

Loaded Granola

I always have homemade granola on hand in the pantry and we recently ran out so I searched for something new to try and found a loaded granola recipe on Cookie and Kate that looked great. I added some chia seeds for added protein, and some shredded coconut because we love it in our granola, but otherwise, I followed her recipe as written and it turned out delicious.

Loaded Granola

Ingredients:

  • 4 cups of old-fashioned oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/2 cup pecan pieces
  • 1/2 cup coconut oil, melted
  • 1/2 cup real maple syrup or honey
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/4 cup shredded coconut
  • 1/4 cup dried cranberries

How to Make Loaded Granola

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the pumpkin seeds, almond slices, and pecan pieces in a large bowl; mix until well combined.

Whisk together the real maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt together until well combined.

Pour over the oat mixture and mix until evenly coated. Pour onto the prepared baking sheet.

Place into the oven and bake for 10 minutes. Add the coconut, stir the granola, then continue baking for another 10-15 minutes, until golden brown.

Loaded Granola

Remove the granola from the oven and allow it to cool completely. Then, mix in the dried cranberries before storing the granola in an airtight container at room temperature for three weeks or freezing it for up to three months. Enjoy.

Loaded Granola

Loaded Granola

Loaded Granola

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 6 1/2 + cups
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 4 cups of old-fashioned oats
  • ½ cup pumpkin seeds
  • ½ cup sliced almonds
  • ½ cup pecan pieces
  • ½ cup coconut oil melted
  • ½ cup real maple syrup or honey
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¾ tsp salt
  • ¼ cup shredded coconut
  • ¼ cup dried cranberries

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Combine the pumpkin seeds, almond slices, and pecan pieces in a large bowl; mix until well combined.
  • Whisk together the real maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt together until well combined.
  • Pour over the oat mixture and mix until evenly coated. Pour onto the prepared baking sheet.
  • Place into the oven and bake for 10 minutes. Add the coconut, stir the granola, then continue baking for another 10-15 minutes, until golden brown.
  • Remove the granola from the oven and allow it to cool completely. Then, mix in the dried cranberries before storing the granola in an airtight container at room temperature for three weeks or freezing it for up to three months. Enjoy.
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5 Comments

  1. The recipe calls for dried cranberries but I don’t see in the instructions where it says when to add them. I assume at the end?