This granola recipe is perfect.
Pretty hard to mess up and easy to switch up if you're craving a different flavor. Most Sundays, I make a big batch and store in a jar to enjoy throughout the week with almond milk or on top of yogurt or overnight oats. It's nut-free (hence, daycare approved!), actually nutritious and grandparent, spouse, baby and RELATIVE-approved too. I'd say that's good enough to make it a keeper.
No-Fail Granola (makes about 4 cups)
3 cups old fashioned oats (though quick cook work fine if you're in a pinch)
3/4 cup dried fruit (I generally use dried cranberries or chopped dates!)
1/4 pepitas
1/4 cup sunflower seeds
1/4 cup shredded coconut
3 tbsp chia seeds
1/4 cup flaxseed
1 tsp cinnamon
1 tsp Salt
1/3 cup coconut oil, melted
1/4 cup honey
1 tsp vanilla
Heat the oven to 375° and line a baking sheet with parchment paper
Mix the first eight ingredients together in a large bowl
Mix the coconut oil, honey, salt and vanilla together until combined, and pour over the dry ingredients. Toss until well-coated (I recommend using your hands - it's the most effective way to get it really covered and increases your chances of those good granola clumps!)
Spread evenly on your baking sheet, criss-cross drizzle with a bit more honey (trust me on this one) and pop into the oven on the topmost rack.
Bake for five minutes, then remove from the oven and toss before putting it back in.
This is the critical part! Bake for another 5-10 minutes, but keep an eye on it. It should begin to brown, and my rule of thumb usually is: if I can smell it, it's done. Take it out before it burns.
Let it cool completely before crumbling (again, better for the clumps), and either devour immediately or store in an airtight container for a week.