Description
This road trip granola recipe is a great morning treat for breakfast on the go. It’s a nice base to experiment with flavors. Feel free to substitute the pecans for different nuts and the dried blueberries for other dried fruits.
Ingredients
Scale
- 3 cup rolled oats
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped pecans
- 3 tablespoons brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ teaspoon salt
- ¼ cup canola oil
- ⅓ cup maple syrup
- ⅛ cup apple juice
- 1 tsp vanilla
- 1½ cups dried blueberries
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper or lightly coat with a neutral cooking spray.
- In a large bowl, mix together the oats, coconut, pecans, brown sugar, cinnamon, nutmeg, and salt.
- In a separate small bowl, whisk together the oil, maple syrup, apple juice, and vanilla.
- Pour the syrup mixture over the oat mixture and stir until evenly coated.
- Spread the oat mixture onto the prepared baking tray. Place in preheated oven.
- Bake for around 30 minutes, until granola is toasted, stirring every five minutes.
- When the granola is toasted to your liking, remove from oven and let it cool, stirring occasionally.
- Once cool, stir in the dried blueberries. Store in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
