If you haven’t jumped on the homemade granola bandwagon, now’s the time to start. This was a first for me and I was amazed at how easy it was. I know it’s a cliche to say this, but I’ll never go store-bought again.
Here’s why you won’t either:
- Kitchen Sink Granola takes only 10 minutes of prep in one bowl
- The add-ins and sweeteners are completely customizable to your taste preferences and pantry ingredients
- Kitchen Sink Granola can be vegan and gluten-free
- It tastes and smells amazing – a natural kitchen air freshener!
- Kitchen Sink Granola is a fantastic grab & go breakfast
Have I convinced you yet?
Kitchen Sink Granola is not too clumpy, just how I like it. It’s perfect sprinkled over yogurt for breakfast- or dessert. It’s crunchy, seedy, and delicious. You will feel good knowing there are no weird additives and only wholesome ingredients.
I stuck to a simple combination of nuts, seeds, and a little bit of flour in the dry ingredients. I encourage you to be creative and frugal and throw in whatever you have on hand. I used coconut butter, honey, and grape seed oil for the wet ingredients. I like grape seed oil for its high smoke point. Feel free to substitute maple syrup, agave, or another type of oil. Don’t omit the oil because it adds to the crunchy texture.
Are you a control freak like me? Then you’ll love Kitchen Sink Granola. 😉
- 2 and ¼ cups rolled oats, large flake
- ½ cup sliced blanched almonds
- ¼ cup chopped walnuts
- 3 TB poppy seeds
- 3 TB pumpkin seeds (hulled, roasted, unsalted)
- 2 TB chia seeds
- ¼ cup light buckwheat flour
- 1 tsp cinnamon
- ¼ tsp salt
- 3 TB coconut butter
- 4 TB honey
- 3 TB plus 1 tsp grapeseed oil
- 3 tsp vanilla extract
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all the dry ingredients.
- In a small, microwaveable bowl, add the coconut butter and honey. Microwave until smooth (about 20 seconds). Add the grapeseed oil and vanilla and combine well.
- Pour wet ingredients over dry and stir to combine. Pour granola onto baking sheet.
- Bake for 15 minutes, remove from oven and stir, bake another 10 minutes, stir, and finally 8 minutes before removing from oven to cool (a total of 33 minutes). Your granola might need a shorter baking time because the coconut has a tendency to burn.
Love breakfast? Here’s some of my go-to breakfast recipes: