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I know I posted a recipe using steel cut oats last week, but I’m on a steel cut oats roll I guess!?!  I could have waited to post this so it appeared that I was being more diverse in the kitchen, but then I thought, why make you wait for this amazing recipe, and really is there any shame in a slight and momentary steel cut oats obsession?  I think NOT!

I love my basic granola recipe, it is a staple in my house, but this new granola is such a fun way to change things up.  It is crunchy, chewy, packed with good stuff and amazing in milk or on yogurt!  My three and a half year old keeps saying, “can I have more granola bar on my yogurt?”  Needless to say, it’s popular with all members of my family!  Wow, it’s filling too which is never a bad thing as far as I’m concerned.

Once again, this recipe is adaptable.  You could switch out the cashews for another nut (but the cashews are really amazing!) or add dried cherries instead of cranberries, etc.  Tweak it to meet your tastes and what you have on hand.  I must warn you about one thing, one batch isn’t going to last long in my house, so if you live with other granola lovers, you might want to save yourself some time and double the recipe!

  • 1/2 cup rolled oats
  • 1 cup steel cut oats
  • 1/3 cup cashews, chopped rough
  • 1/3 cup sunflower seeds
  • 1/3 cup pepitas (pumpkin seeds)
  • 1/4 cup flaxseeds
  • 1/4 tsp. kosher salt
  • 1 Tbs vanilla
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1/4 cup dried cranberries, chopped rough
  • 1/4 cup raisins, chopped rough
  • 1/2 cup unsweetened shredded coconut

Steel Cut Oat Granola

Adapted from

Preheat the oven to 300 degrees and line a rimmed cookie sheet with parchment paper.

In a large bowl stir together both kinds of oats, cashews, sunflower seeds, pepitas, flaxseeds, and salt.  Once combined drizzle the vanilla, honey and coconut oil over the top and stir to evenly coat.

Pour the mixture on the prepared cookie sheet and spread evenly.  Bake for about 40 minutes, stirring every 10 minutes so that the granola browns evenly.

Once the granola is golden in color remove from the oven and sprinkle the cranberries, raisins, and shredded coconut over the top, then let it cool on the cookie sheet.  Store in an airtight container.