Homemade Farro Granola
Crunchy, lightly sweetened granola full of body with a little chew. Full of nutrients.
Ingredients
- 1 cup uncooked farro rinsed
- 2 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes optional, for extra texture
- 1/2 cup chopped nuts almonds, pecans, or walnuts work great
- 1/4 cup pumpkin or sunflower seeds
- 1/4 cup chia seeds or flaxseeds
- 1/2 cup maple syrup or honey
- 1/3 cup coconut oil or olive oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup dried fruit raisins, cranberries, or chopped dates
Instructions
- Bring 3 cups of water and 1 cup of farro to a boil in a medium saucepan.
- Reduce heat, cover, and simmer for about 25–30 minutes until farro is tender but still chewy.
- Drain any excess water and let it cool completely. (Tip: You can cook the farro ahead of time and refrigerate it.)
- Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the cooked and cooled farro, oats, coconut flakes (if using), chopped nuts, seeds, and salt.
- In a small saucepan over low heat, warm the maple syrup (or honey) and coconut oil until just melted.
- Remove from heat and stir in the vanilla extract.
- Pour the wet mixture over the dry ingredients and mix thoroughly until everything is evenly coated.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake for 35–40 minutes, stirring halfway through to ensure even browning.
- Watch closely toward the end, as granola can burn quickly.
- Once golden brown and fragrant, remove the granola from the oven and let it cool completely.
- Stir in dried fruit after cooling to prevent it from getting hard or burned.