Granola isn’t usually something that I have a genuine craving for. It’s great for jazzing up a bowl of yogurt and a handful scooped straight from the bag on a hike is great, but it’s not my go-to snack at home.
I Can't Stop Making This Granola
Unless, of course, I have all the ingredients on hand to make this Nut and Seed Granola from The Complete DIY Cookbook for Young Chefs.
Lots of classic granolas end up tasting relatively sweet thanks to dried fruits such as cranberries or cherries and bits of chocolate.
This granola gets most of its flavor from the oil mixture used to bind the granola. It has some brown sugar, maple syrup, and vanilla to keep it sweet, but instead of using neutral vegetable oil, we turn to olive oil for a flavorful base. To up the sweet-savory contrast, we toss in ¾ teaspoon of flake sea salt.
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Besides the savory edge, this granola packs a crunchy punch. Mix together the olive oil mixture with oats, pepitas, flaked coconut, and chopped pecans (swap in raw sunflower seeds if you have a nut allergy); pack it down firmly in a 13-by-9-inch metal baking pan; and then use your hands to break your granola brick into whatever size chunks you like. Without chunks of dried fruits like cranberries or cherries stirred in, every bite is ultracrunchy.
The hardest part of making this pantry-staple granola is trying not to eat it in one sitting. It’s good in an airtight container for up to two weeks, but I’m lucky if it lasts a few days. Here’s the full recipe:
Nut and Seed Granola
Makes about 5 cups
- Vegetable oil spray
- ¼ cup extra-virgin olive oil
- ¼ cup maple syrup
- 3 tablespoons packed light brown sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon flake sea salt
- 2½ cups (7½ ounces) old-fashioned rolled oats
- ¾ cup raw pepitas
- ¾ cup (1½ ounces) unsweetened flaked coconut
- ½ cup pecans, chopped fine
- Adjust oven rack to middle position and heat oven to 325 degrees. Spray inside bottom and sides of 13-by-9-inch metal baking pan with vegetable oil spray.
- In large bowl, combine oil, maple syrup, brown sugar, vanilla, and salt. Use rubber spatula to stir until well combined. Add oats, pepitas, coconut, and pecans, and stir until evenly coated with oil mixture.
- Transfer oat mixture to greased baking pan and use rubber spatula to spread mixture into even layer. Use rubber spatula to press down firmly on oat mixture until mixture is very flat.
- Place baking pan in oven. Bake until lightly browned, 25 to 30 minutes.
- Use oven mitts to remove baking pan from oven. Place baking pan on cooling rack and let granola cool completely in pan, about 45 minutes.
- Use your hands to break cooled granola into bite-size pieces. Serve. (Granola can be stored at room temperature in airtight container for up to 2 weeks.)
The Complete DIY Cookbook for Young ChefsCreative yet attainable recipes will empower kids to rock the kitchen—and have fun doing it.
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