Granola with oats, pepitas, almonds, walnuts, agave, coconut oil, vanilla, and cinnamon. Baked at 350F until clustered and golden. A summer morning staple.
I call this power granola because it got me through a summer of early morning runs. A jar of it in the cabinet meant breakfast was always ready: a handful in a bowl with milk, or eaten straight from the jar while standing in the kitchen with running shoes on. Oats, pepitas, almonds, walnuts, agave, coconut oil, vanilla, and cinnamon. No dried fruit, no chocolate chips, no fancy additions. Nuts, seeds, oats, and a sweet binder.
The coconut oil melts into the agave and coats every surface. During baking the sugars caramelize and the nuts toast. The kitchen smells like cinnamon and warm coconut for an hour afterwards. I make a double batch every Sunday and it lasts the week.
How to Make Summery Power Granola
Coat Everything Evenly
Combine the oats, pepitas, almonds, and walnuts in a large bowl. In a separate small bowl, mix the agave, melted coconut oil, vanilla, and cinnamon until combined.
Pour the wet over the dry and stir thoroughly. Every oat and nut should be coated. Dry spots will not cluster and will taste bland next to the coated pieces.
Bake Flat, Do Not Stir Too Much
Spread on a parchment-lined baking sheet in an even layer. Press it down lightly with a spatula. Bake at 180C (350F) for about 25 minutes, stirring once at the halfway mark.
Let it cool completely on the tray without touching it. The granola sets and forms clusters as it cools. If you stir it while warm, you break the clusters into loose flakes.
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Summery Power Granola
Total Time: 40 minutes
Yield: Makes about 8 servings 1x
Diet: Vegetarian
Description
Kickstart your day or enjoy a relaxing end with this summery granola. Sweet, crunchy, and packed with nuts and seeds.
Ingredients
Units
Scale
Instructions
- Preheat oven to 350°F (177°C).
- In a bowl, combine oats, pepitas, almonds, and walnuts. Set aside.
- In a small bowl, mix agave, coconut oil (liquefy by heating in the microwave for a few seconds), vanilla, and cinnamon. Mix until thoroughly combined.
- Pour the agave mixture over the oats.
- Toss and stir the oats until everything is evenly coated.
- Transfer the oat mixture to a lipped baking sheet.
- Bake for 30 minutes, stirring every 10 minutes, until the oats are golden brown, the nuts are toasted, and the granola is sweetly fragrant.
Notes
- For a nut-free granola, substitute sunflower seeds or another seed for the almonds and walnuts.
- To control sweetness, reduce agave to 1/4 cup; add more after tasting before baking.
- Store in an airtight container at room temperature for up to 2 weeks for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 20
- Sodium: 50
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
Frequently Asked Questions
Can I use honey instead of agave?
Yes. Honey works the same way. It has a stronger flavour that comes through more than agave. Maple syrup is another option for a different sweetness profile.
Can I add dried fruit?
After baking, not before. Dried fruit burns at 350F. Let the granola cool completely, then toss in raisins, cranberries, or dried mango.
How long does this keep?
In an airtight jar at room temperature, up to 2 weeks. Do not refrigerate. If it loses its crunch, spread on a tray and bake at 150C (300F) for 5 minutes.