Joe Wicks Granola
Directions
- 1Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- 2Mix oats, nuts, salt, and cinnamon in a large bowl.
- 3In another bowl, mix oil, sweetener, and vanilla.
- 4Pour wet over dry and mix until coated.
- 5Spread evenly on tray and press down if you want clumps.
- 6Bake for 21-24 minutes, giving it a stir once or twice.
- 7Let cool completely for 45 minutes to crisp up.
- 8Stir in dried fruit and extras.
Ingredients
- 4 cup old-fashioned rolled oats
- 1 1/2 cup raw nuts/seeds
- 1 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2/3 cup dried fruit
- 1/2 cup chocolate chips (optional)
- 1/2 cup coconut flakes (optional)
Equipment
large bowlbaking trayparchment paperspoon
Tips
- Use 3/4 tsp if using table salt instead of sea salt.
- Use olive oil as a neutral alternative to coconut oil.
- You can use honey instead of maple syrup.
- Don't bake with the dried fruit—always add it after cooling to prevent it from going hard and chewy.
- For mega clusters, stir less and press down firmly before baking.
- If granola gets soft, spread on a tray at 300°F for 5–10 minutes to re-crisp.
- Store in an airtight jar or tin for 1–2 weeks.
