I can’t believe I’m saying this, but I first made this recipe back in MAY! Like, two seasons ago. While each week varies based on my work schedule, commitments, etc. (I didn’t exactly do any recipe testing/cooking while in Europe), I often recipe test and photograph at least 3 new recipes each week. And if you’ve been reading/following along with my blog, you’ll know that I have been posting twice a week since I first posted these muffins.
My favorite part of this blog is testing recipes and spending time in the kitchen, and I’ve learned to enjoy the photography aspect as well. Not to mention, if I want to eat the recipe creations…I need to take pictures of them first, which is motivation to photograph them soon after making them! Haha, plus I obviously want them to look fresh in the pictures.
All that to say, the part that holds me up is editing the photos, writing the blog posts, and putting everything together. While I’d love to post more than twice/week, there simply isn’t enough time! It’s all I can do to maintain that, so alas some recipes I’ve made tend to get left behind as I focus on seasonal recipes. But it’s been WAY too long since I’ve last shared a granola recipe with you!
Versatile Recipe
What’s so amazing about this basic granola recipe is that it’s PERFECT for pretty much any flavor smoothie bowl. While I love this chocolate grain-free granola, it doesn’t exactly taste great on a lemon blueberry smoothie bowl. This granola is absolutely the perfect blank canvas if you want to add your favorite dried fruit to as well for snacking by the handful (just add the dried fruit after backing). It’s also a very customizable recipe, so you can use any chopped nuts you have on hand in place of the walnuts (although it’s AMAZING with walnuts, just saying). How do you plan to eat this granola?! I’m thinking it’d also taste delicious on a pumpkin smoothie…hmm…brainstorming fall recipe ideas! ?
- 2 cups old fashioned rolled oats
- 1 cup chopped walnuts
- ¼ cup pure maple syrup
- ¼ cup sunflower oil (or oil of choice)
- 1 teaspoons vanilla
- ½ teaspoon salt
- 2 tablespoons ground flax, optional
- ¼ cup roasted and salted sunflower seeds, added after baking
- Preheat oven to 300 degrees F. Line large baking sheet with parchment paper or nonstick silicone baking mat.
- Mix all ingredients together in large bowl.
- Bake at 300 degrees for approximately 40 minutes, stirring/flipping once halfway through. Keep a close eye on your granola for the last 10 minutes or so, as oven temperatures can vary.
- This granola will store well at room temperature (tightly covered) for up to a month! Although I doubt it will last that long 🙂
I’m so excited to try this! I’ve been meaning to look for a basic granola recipe to eat on top of yogurt (or smoothie bowls or by the handful, honestly). I’m a sophomore in college and the granola in the dining hall is kind of too sweet for my tastebuds. Plus I adore walnuts, so this is perfect!
Yay! I personally think this is the perfect amount of sweetness, especially combining it with yogurt and/or fruit. It would store well in a dorm room too! Hope you love it as much as I do ?
Absolutely love homemade granola. This looks amazing!!!
Yes me too! Thanks, hope you love this one! ?