I like to eat this granola as a cereal replacement, on top of yogurt, or by the fistful when I’m running out the door and forgot to eat something. Recipe credit goes to my Auntie Deborah who always has a batch of homemade granola in her pantry. My favorite dried fruit to have in it is blueberries but we’ve made it with dried dates, cranberries, and sour cherries too. This recipe is very versatile and flexible.
I will note that this recipe is loose and crumbly, it is not a chunky granola.
It’s kind of hard to tell when granola is done because it still feels wet when you pull it from the oven. The magic doesn’t happen until it is fully cooled. Sliced almonds and coconut flakes are great visual indicators to look for the right toasted color so you know when to pull it from the oven.
Homemade Granola
Print Pin RecipeIngredients
- 2.5 c rolled oats
- ½ c oat bran
- ½ c seeds
- 2 c nuts
- 1 c dried coconut flakes (not shreds)
- 1 c dried fruit
- 4 T melted coconut oil
- ⅓ c honey or maple syrup
- cinnamon (to taste)
- salt (to taste)
Instructions
- Preheat oven to 300˚F
- Mix oats, seeds, and nuts in a large bowl
- Add liquid coconut oil and stir until evenly coated and shiny
- Warm honey to thin and slowly incorporate into mix
- Sprinkle salt and cinnamon and stir to incorporate
- Spread evenly on a full sheet baking sheet/jelly roll pan and bake in center rack 12-15 min.
- Stir and bake another 12-15 minutes
- Check to look for signs of toasted nuts before pulling from oven, granola will be wet when coming out of the oven and will dry as it cools
- Let stand until fully to cool without touching
- Break up granola and return to bowl to combine with dried fruit