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.
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.
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.
Equipment
- Rimmed Baking Sheet
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.
This looks so good and I would probably snack on them all at once! Too dangerous to keep them around.
I love granola for breakfast.
I always make our own muesli, it is very similar to yours and we love it. Cheers Diane
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?
Deb,
Thanks for letting me know. You add the cranberries after the granola has cooled.
-Pam