Ingredients (makes ~6 cups):
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3 cups rolled oats (gluten-free if needed) – I like the One Degree from Costco because they are gluten free, organic and sprouted.
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1 cup rice crisps (for crunch – I like Nature’s Path brand)
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½ cup unsweetened coconut flakes (optional, skip if avoiding)
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½ cup oat flour (helps bind clusters)
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½ cup vanilla or plain protein powder (whey, egg white or collagen for dairy-free)
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¼ cup melted coconut oil
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½ cup honey or maple syrup (or a mix)
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2 tsp vanilla extract
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½ tsp cinnamon, I like to add cardamom too
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¼ tsp salt
Optional add-ins (after baking):
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Dried fruit of choice (cranberries, raisins, chopped apricots)
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Chocolate chips or cacao nibs – I like Enjoy Life mini chips because they are allergen free.
Instructions:
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Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
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In a large bowl, mix oats, rice crisps, oat flour, protein powder, spices, and salt.
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In a saucepan (or microwave), warm honey/maple syrup and oil until liquid. Stir in vanilla.
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Pour wet mixture over dry ingredients. Mix well until everything is evenly coated.
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Spread mixture evenly on the baking sheet. Press down gently with a spatula (this helps form clusters).
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Bake for 20–25 minutes, stirring halfway, until golden brown.
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Let cool completely—granola crisps up as it cools.
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Mix in dried fruit or chocolate if desired. Store in an airtight container for up to 2 weeks.