Granola is a breakfast staple in the Campagna household. I make it every Sunday and then it's quickly devoured throughout the week by both Ryan and I...usually heavily sprinkled on yogurt and fruit with a drizzle of honey. Now there are a TON of granola recipes out there and it took a bit of tinkering and adjusting before I found a recipe that I wanted to make again and again. I'll start by saying I like to keep my granola naked. Is that weird to say? I just mean without the frills of seeds and dried fruit and such. Not because I don't like those things, I just prefer the simplicity of this recipe and the way it compliments fresh fruit without overwhelming it. Oh and I like lots of coconut! That's not to say you have to stick to this recipe...think of this as the bare bones version and you can add more nuts, seeds and dried fruit to your heart's desire!
Adapted from Bon Appetit
Preheat oven to 300 degrees F. Stir together oats, nuts, coconut shavings, maple syrup, coconut oil, brown sugar, salt, cinnamon, and cardamom in a large bowl. Spread out on a rimmed baking sheet. Bake granola, stirring every 10-15 min, until golden brown and dry, 40-45 min. Allow granola to cool on baking sheet. Mix in dried fruit.
Note: You can store the granola for up to 2 weeks in an airtight container.
3 c old-fashioned oats
1 1/2 c chopped nuts (I prefer pecans)
1 c unsweetened coconut shavings
1/2 c maple syrup (you can also use agave or honey)
1/4 c warmed coconut oil
1/4 c wheat germ
2 tbsp light brown sugar
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/4 – 1/2 tsp ground cardamom
optional: add 1 c dried fruit