In our house, we eat granola almost everyday. With homemade yogurt and fresh fruit for breakfast, by the handful as a snack, or with milk for a very lazy dinner… it never disappoints! After years of tweaking my granola game, I’ve finally settled on this recipe. The only sweetener it uses is maple syrup, so it is much healthier than the grocery store options with ingredients I can’t pronounce. Use this recipe as a guide. You can easily change out the fruit and nuts. Sometimes I make this with cherries and walnuts or hazelnuts and figs. The cacao nibs in this recipe are the raw parts of the chocolate pod and contain lots of phytonutrients. They have a slightly bitter flavor, much like dark chocolate. You can usually find them in the bulk bins at your local health food store or, if you live in Seattle, they can be purchased from Theo Chocolates. Can’t find them? No worries, just leave them out.

Maple-Sweetened Granola

1/2 cup sunflower oil or coconut oil
1/3 cup maple syrup
1 Tbsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
4 cups rolled oats
1 cup raw cashew pieces
1 cup coconut flakes
1/4 cup sesame seeds
1 cup dried blueberries
1/2 cup cacao nibs

1. Preheat oven to 325°.
2. In a large mixing bowl, combine sunflower/coconut oil, maple syrup, vanilla, spices and salt. Stir until well mixed.
3. Add oats, cashews, sesame seeds, and coconut flakes and stir until evenly coated. Spread into an even layer on a large baking sheet lined with parchment paper.
4. Bake for 30 minutes, rotating the granola halfway through.
5. When done, allow to cool for 1 hour.
6. Add blueberries and cacao nibs, gently stirring to incorporate.
7. Store in an airtight container for up to a month, though I doubt it will last that long.