This Granola Smells Like Fall

It's definitely fall in these Rocky Mountains, but I can appreciate that comforting smell at any time of the year.  Here's a super quick and easy recipe for granola that will last you for days! 


(and this is what I had on tap this morning. It changes, so feel free to use what's available in your kitchen)

3 cups rolled oats

1 cup almonds

1 cup pecans

1/2 cup pumpkin seeds

1 cup coconut flakes (I added a bit more because I love the texture of coconut flakes)

2 tsp. vanilla

1/2 tsp. salt

1/4 cup coconut oil

1/3 cup maple syrup

1 tsp. vanilla (sometimes I pour a little over)



Preheat oven:  325 degree F.

Mix first 7 ingredients together in a bowl (oats, nuts, seeds, coconut, vanilla and salt).  Set aside.

In a small saucepan, heat up 1/4 cup coconut oil. Once it has melted, add the maple syrup and vanilla.  Stir into bowl that was set aside with granola mixture. I use a rubber spatula to really get in there and make sure everything is mixed nicely.

Next step is not necessary, but makes for a great texture: Get out your high speed blender or food processor. Transfer about 2/3 of the granola mixture to the blender/processor and pulse.  Just make sure you don't turn this into dust.  You still want some chunks.  The purpose of this is to break down the mixture a little bit.

Once you are satisfied with what your blended/pulsed mixture looks like, transfer that back to the bowl with the other 1/3.  Mix well.

Spread mixture onto a cookie sheet that has been oiled with coconut oil (today I used a deeper set pan). Use a rubber spatula to push down the mixture firmly.

Place in oven for 20-25 minutes on 325 F.  Do continually check on your granola -- as it can easily burn. 

**Side notes:

>I churn up the granola about 17 minutes in.

>Sometimes the granola takes up to 30-35 minutes to cook.

>I'll top it off with a minute or two (NO MORE) on the broiler setting to give it an extra crunch.


I love to add it to a bowl of yogurt with blackberries or just eat it plain!