Have you ever made homemade granola before? I sure hadn’t until I started reading the ingredient list on the store-bought packages! EEKK! If that wasn’t a good enough reason I don’t know what is.
There are so many reasons I’ve fallen in love with making my own granola. Like you may have guessed my number one reason is I get to be in control of the ingredients. I hate looking at a label and seeing oils that are not serving me. In this recipe, I use coconut oil. I also hate seeing sugars where I didn’t expect them. I use honey and make sure it’s local. Did you know that using local honey can help with seasonal allergies? Second I can make it seasonal! The recipe below is my everyday granola, it’s basic. This summer I can’t wait to play around by adding different spices. I think a dried blueberry and lavender combination is calling my name. This fall I will add pumpkin seeds and nutmeg.
I keep my homemade granola in these charming mason jars. They are darling sitting out on my counter/in my cupboards and even make a sweet gift. Last year a parent in my class brought me a jar of homemade granola as a little thank you and it was BEYOND charming! I absolutely love getting homemade little somethings over store-bought. This batch of granola gives me two 32oz mason jars worth. One for you and one for a loved one.
Breakfast Snack or Dessert
I’m not much of a breakfast gal myself, but this goes perfectly over a bowl of yogurt. If you have followed me for a while you know I love Bulgarian yogurt. Generally, I enjoy mine as a snack after lunch. My husband on the other hand has taken this to a whole other level and pours a cup over a big ole bowl of vanilla ice cream. This might be my new favorite dessert!
- mixing bowl
- parchment paper
- 2 baking sheets
- 4 cups rolled oats
- 1/2 cup chia seeds
- 1/4 cup flax seeds
- 2 cups sliced almonds
- 1 cup walnuts
- 1 cup dried cherries
- 1/2 tsp salt
- 1/2 cup coconut oil (melted )
- 1/3 cup honey (*extra for drizzling )
Line a baking sheet with parchment paper and preheat your oven to 425Â°.
In a large mixing bowl add all dry ingredients (oats, chia, flax, almonds, walnuts, salt, and dried cranberries.
Drizzle coconut oil over dry ingredients and mix well. Add your honey and repeat.
Pour a thin layer onto each of your baking sheets. Drizzle a bit of extra honey on top. This will help form clusters. Bake for 20-30 minutes.
Let cool completely and break into clusters.