Spiced Granola Recipe

If there is one thing my family and I love throughout the seasons, it's a bowl of granola.

Article by Karen Mitchell / Fortitude and Finn

Photography by Lauren Christopherson Photography

Originally published in Colorado Springs Lifestyle

Warm Spiced Granola

Paired with icy cold yogurt, fruit and honey during the summer or over baked apples drizzled with maple syrup in the cold months, or even straight out of the jar as a healthy snack, it’s a must have. 


4 C. of Rolled Oats
1 C. of unsweetened Toasted Coconut Strips
1/2 C. Honey Roasted Sliced Almonds (optional)
1/2 C. Pumpkin Seeds
1 C. Sour Cherries
1/2 C. Avocado Oil
1/2 C. Maple Syrup
2 Tsp. Ground Cinnamon
2 Tsp. Pumpkin Spice
1/2 Tsp. Salt


Preheat oven to 250 degrees
Crumble coconut strips with a tight squeeze before adding.
Gently stir all ingredients together in a large bowl thoroughly.
Line a large baking sheet with parchment or slip pad.
Evenly spread granola across pan
Bake for 30-45 minutes, keeping an eye on when the granola looks lightly browned.
Remove from oven and let cool.
Store in a large glass jar


The trick to having large chunks of granola is to let it fully cool after removing it from the oven and then gently scraping a large wooden spoon through it. This will allow for big pieces to be kept as well as smaller crumbles along the way.

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