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The best thing to pair and share with Housemade Granola
Ingredients
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Granola
Fruit & Yogurt
Method
Granola
Preheat & prepare
Preheat the oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper, leaving some overhang for easy removal.
Mix dry ingredients
In a large mixing bowl, combine 3 cups rolled gluten-free oats, 1 cup chopped almonds, 1/2 cup chopped pecans, 1/2 cup pumpkin seeds, 1/2 cup shredded coconut, 2 tsp ground cinnamon, and 1/2 tsp fine sea salt. Stir until evenly distributed.
Combine wet ingredients
In a small bowl or measuring cup whisk together 1/2 cup maple syrup, 3 tbsp neutral oil, 1 tsp vanilla extract, and 1 tbsp honey (if using). Warm the mixture slightly in the microwave for 10–15 seconds or stir vigorously so it's well combined and pourable.
Coat oats and spread
Pour the wet mixture over the dry ingredients. Using a spatula, fold and press until the oat mixture is evenly coated and slightly sticky. Spread the mixture in an even layer on the prepared baking sheet, pressing down lightly to form some clusters.
Bake in two stages
Bake in the preheated oven for 15 minutes. Remove the tray and gently stir or rotate the pan to ensure even browning, pressing back into a single layer. Bake another 12–15 minutes until golden and fragrant, watching carefully near the end to prevent burning. Total bake time ~27–30 minutes.
Cool & add coconut
Remove from oven and let the granola cool completely on the baking sheet (10–20 minutes). As it cools, clusters will harden. If you prefer toasted coconut to be less browned, you can stir in the 1/2 cup shredded coconut immediately after the first bake stage or add it after baking for a milder toast.
Store
Transfer cooled granola into an airtight container. It will keep at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
Fruit & Yogurt
Prepare berries: Rinse 2 cups mixed berries under cold water and pat dry. Halve larger strawberries. If using frozen berries, thaw and drain any excess liquid.
Sweeten yogurt (optional): In a bowl, mix 2 cups plain Greek or dairy-free yogurt with 1 tbsp maple syrup or honey (if desired) and 1 tsp lemon zest for brightness. Taste and adjust sweetness.
Assemble servings: Divide sweetened yogurt between 4 bowls or serving glasses (about 1/2 cup yogurt per serving). Top each portion with approximately 1/2 cup of granola and 1/2 cup mixed berries. Drizzle extra maple syrup if desired.
Serve: Serve immediately so granola stays crunchy. Leftover granola can be stored separately and reheated briefly if you prefer warm.