Easy Back-to-School Granola

There’s no better way to ring in the beginning of fall (and school) than with homemade granola. Healthier and more delicious than its store-bought counterpart, homemade granola is a quick and easy snack that the whole family is sure to love.

Use this golden granola to top yogurt and berries for breakfast, pair with applesauce as a snack, or add texture to baked pears and ice cream for a flavorful dessert. Feel free to add other fall spices, like a pinch of cloves, nutmeg, ground ginger, or all three!

Note: This granola is mildly sweet; to increase the sweetness, increase maple syrup to ⅔ cup.

Ingredients

Yield: 8 cups

• 4 cups rolled oats
• 2 cups crispy rice cereal
• 1 cup walnuts, roughly chopped, optional (leave-out for allergen-friendly recipe)
• 1 cup unsweetened coconut flakes
• ½ tsp cinnamon
• ⅛ tsp kosher salt
• ½ cup coconut oil, warmed slightly so that it’s liquid
• ½ cup maple syrup (dark color, robust taste is preferred but any real maple syrup will do)
• 1 tsp vanilla extract

Step-by-Step Instructions

Wolf GR366 36 inch Gas Range – 6 Burners

1. Preheat your Wolf oven or range to 350°F. Line a baking sheet with parchment paper and set aside.
2. To a large bowl, add rolled oats, crispy rice cereal, walnuts (if using), coconut flakes, cinnamon and salt. Mix to combine.
3. In a separate, smaller bowl, add the coconut oil (if not already warm, microwave the coconut oil in 10-second increments until liquid), maple syrup and vanilla extract. Whisk until smooth.
4. Add the liquid ingredients to the oat mixture and stir until the oat mixture is evenly coated.
5. Add the oat mixture to the prepared baking sheet and spread into an even layer.
6. Bake for 22-24 minutes, stirring once halfway through. The granola should be lightly golden.
7. Allow the granola to cool on the baking sheet for 10 minutes. Transfer to an airtight container and store for up to 2 weeks at room temperature.

Nutrition Info