Easy Homemade Granola

I didn’t really plan it this way, but what better way to follow up a post about not soaking grains than by giving you a recipe which includes unsoaked grains.  Do with this what you wish.  :)

This recipe works great as a snack or for a quick breakfast, especially if you’ve made it ahead of time.  We like to put it in a bowl and add dried fruit and milk or cream.  A friend of mine even adds applesauce to this granola for a sort of “apple crisp” taste.  Her kids love it that way!

Easy Homemade Granola

4 cups rolled oats
1 cup shredded, unsweetened coconut
1 cup slivered almonds
1 cup sunflower nuts
1/2 cup sesame seeds
3/4 cup honey
1 cup coconut oil

In a small sauce pan, melt together coconut oil and honey.  Stir all remaining ingredients together in a large bowl.  Drizzle on the honey/coconut oil mixture and stir well.  Pour mixture onto a large, parchment paper lined baking sheet.  Bake at 300° for 35 minutes, stirring after the first 20 minutes.  Store granola in an air tight container.

granola_2

Are you granola eaters at your house?

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Comments

  1. Brooke says

    I started making it a few months ago. Love to store some in the fridge and throw it on top of a smoothie – the kids love it too!!!

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  2. Lisa M says

    Our recipe is similar but we add quinoa. Depending what I have on hand or grab we use honey or maple syrup. we have also added pecans or a splash of vanilla. I love a little orange zest in it sometimes too. so many wonderful possibilities:)

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  3. Teresa says

    This is so funny because one of our favorite breakfast is granola with fruit and yogurt. I have been avoiding it because I never liked the soaked version. You have given me the green light to start back. My recipe is so easy as well. I sub out maple syrup for the honey and it’s yummy too.
    The soaking issue should not be a burden and now if I dont soak something.. I will not feel guilty!
    Freedom!

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  4. Teresa says

    This is so funny because one of our favorite breakfast is granola with fruit and yogurt. I have been avoiding it because I never liked the soaked version. You have given me the green light to start back. My recipe is so easy as well. I sub out maple syrup for the honey and it’s yummy too.
    The soaking issue should not be a burden and now if I dont soak something.. I will not feel guilty!
    Freedom!

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  5. Anonymous says

    One granola making tip: I’ve found the Pyrex 9×13 pans easier to bake it in than on cookie sheets – especially when you’re trying to stir it without having it go over the edge. Also, it doesn’t tend to burn as easily in the glass pans as it does on metal.

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  6. says

    My kids love homemade granola and I make it different every time. My son has a nut allergy so I use sunflower and pumpkin seeds for crunch and I add ground flax seeds. I got tired of buying over priced processed sugar cereal that my kids would eat a box in one sitting. So now That is all I make and I no longer buy bagged or box cereal. It’s just one of my steps to healthier eating.
    And I made those Simple soaked pancakes and my Hubby said it tasted like dough so I think soaked grains are out for me.

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  7. Lana says

    Love the new dishes! Red dishes are my favorite! I frequently buy a pretty plate at a yard sale or thrift store for a quarter or fifty cents just for serving or to put a cake on. I have a stack of them in my cupboard.

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  8. says

    Laura, we are huge granola eaters. I make a double batch (14 cups) every week. My tip is to microwave the wet ingredients for 1.5 to 2 minutes and bake while you’re baking something else. I leave it in overnight or all day to keep baking and use less electricity. I’ll have to try yours with the coconut oil, I’ve never used. Here’s my link: http://momonamission.me/?p=286, thanks for sharing.

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    Brighid Reply:

    I don’t make it as often as you do but we go through a similarly sized batch just as quickly. I tend to
    make mine in a crockpot but I do tend to get toastier spots. I add dried fruit to mine – last one was candied
    ginger and apricots.

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  9. says

    I’m the sole granola-eater in my house – my husband says granola is “too crunchy.” What does that even mean??

    I make all different kinds, but am still on the hunt for the perfect recipe, so I look forward to trying yours!

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  10. KT says

    We just made Breakfast Banana Splits with granola today. I use the granola recipe from Green Smoothie Girl.
    My guys are little so I served a half of a banana split lengthwise, topped with homemade whipped cream (or you could use yogurt), topped with homemade granola, topped with Enjoy Life mini chips, and a sprinkling of blueberries. It was served with a side of toast (from homemade whole wheat bread). We loved it! Depending on the flavor and texture of your granola, it can also be a substitute topping as the top crumb crust on a pie or cobbler.

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  11. lyss says

    We love granola! I need to perfect a recipe that we like, but is also cheap. I’m sure this recipe is delicious, but I can’t bear to use a cup of oil and 3/4 cup honey on something that will be gone in a couple of days! :(
    I also know that even if I use sugar, it would be much better for us than cheerios or whatever else I happen to get on sale!

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  12. Keara S. says

    Looks YUMMY! Where’s the milk or yogurt? :) I just made some granola this morning.Tried a new recipe that looked like a promising “chunky” granola, which is my favorite…I could eat it all day:) Made a few adjustments, and I think I’ll do a few things different next time too.
    You’re recipe looks similar- the recipe I made has a little wheat flour and some butter and water and I added almonds and almond extract. A little different method with the baking too. Might share it on here when I get it a little more perfected if anyone is interested in Chunks:)

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  13. Elizabeth says

    Nummy! I just made this and now I’m eating it for lunch with frozen blueberries and milk.

    I left out the sesame seeds, and instead added a handful more almonds and a sprinkling of flax seeds. I also added a couple T. of cinnamon.

    I started it out in a 9×13 pan, but then transferred it over to a baking sheet halfway through the cooking time. I also baked mine for 10 more minutes (45 total). It still is pretty oily, so next time I might try a tad less oil (and maybe even a smidge less honey).

    Thanks for a wonderful recipe! I’m always trying new granola recipes and this one is my new favorite!!!

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  14. Serenity Summers says

    We love granola in this house!!!!! A couple of years ago we discovered peanut butter chocolate granola at our local Farmer’s Market. It was super pricey though so I looked for recipes to make my own. Now it is one of my favorite treats. Plus, if you use real peanut butter and chocolate chips its not junk food :)

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  15. Liz says

    Yeah!!! Just in time! I was going to buy some from the store but it was kinda pricey. Now I can make this and it’s so much healthier!!!

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  16. suzanne says

    We love homemade too and use much of what you do with lots of nuts and seeds and things thrown in. The coconut oil creates great flavor and crunch too. I am not sure if anyone else commented about this but I cook mine for 10 min at 375 and then turn off oven and leave the granola in overnight – in the morning it is cooked to perfection and the house smells Wonderful and cinnamony! Got that from another blog years ago – I think it was called “Crystals Lazy Granola”.

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  17. Trudi says

    You can also substitute some of the oats with flaked wheat–YUM! (If you’re flaking yourself, though, be sure to use soft wheat. Hard wheat won’t flake, it will just break into pieces.) I love trying different granola recipes. Thanks Laura!!!

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  18. lissa says

    Hey…you’re linked to Apartment Therapy! For your suggestion of cooking pasta in milk!!

    [Reply]

    Laura Reply:

    Hmm, not sure what you mean. Can you point me the the post you’re refering to? Thanks!

    [Reply]

  19. Janet says

    My fiancee is HIGHLY allergic to coconut. What kind of oil would you recommend using in that situation? For now it’s fine but once we’re married this will no longer be an option.

    [Reply]

    Laura Reply:

    I’d probably either use melted butter, palm oil or olive oil. :)

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  20. Maggie says

    This may sound funny,as the main ingredient in granola is oatmeal, but I hate oatmeal. I love granola! (It is crunchy, not soggy and doesn’t stick to the pan or bowl!) What can I use in place of the cocoanut-it isn’t a favorite of mine, since I got sick on it when I was 4. I really want to try this one, because I have most of the ingredients and will be adding some freeze dried fruits to it and maybe some freeze dried yogurt when it has dried out.

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    LindseyforLaura@HHM Reply:

    I would use melted butter in place of the coconut oil. You could also try
    palm oil or olive oil.

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  21. Susan Alexander says

    I just made this. I’m allergic to almonds and didn’t have sesame seeds or sunflower seeds, so I subbed in 2 cups pecans. I’m also allergic to honey, so I subbed maple syrup. It is INCREDIBLE. That said, I ran a quick price calculation in my head and WHOAH, it’s also pricey!! The two biggest costs for me is the pecans and the coconut oil. I’m thinking I could cut both back a little, but do you happen to know a good cheap place to pick up healthy nuts? It’s extra complicated for me because my daughter is on the Feingold Diet and so I have to be uber cautious because a lot of nuts are packaged with preservatives in the packaging…

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  22. muna says

    I made this today and it turned out great. I used half melted butter & half applesauce to cut down on cost & fat. Yummy in some yoghurt.

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  23. Luz says

    Laura, I had a question about whole wheat flour in your recipes. Can I use whole wheat pastry flour instead of whole wheat flour?

    Thanks,

    Luz

    [Reply]

    Laura Reply:

    It depends. Whole wheat pastry flour works great in muffin, cookie, cake and pastry recipes. But it does not work well in yeast bread recipes.

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  24. Emilee says

    If I wanted to soak my oats before I make this what ratio do you suggest? 4 cups oats to soak in 1 cup yogurt/keifer/buttermilk and 1 cup water?

    [Reply]

    Laura Reply:

    Hmm, with this recipe, I really don’tt hink soaking the oats would work at all. Unless you have a way to dehydrate them afterward maybe?

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  25. Angie says

    Probably a dumb question but how long can this be stored?

    [Reply]

    Laura Reply:

    Not a dumb question. :) You can store this for up to three months or so, unless you eat it first! :)

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    Angie Reply:

    Thanks! It is AMAZING! I had to put it in the jars as soon as it cooled and store it away so I wouldn’t keep eating!!!!!

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  26. Cindy says

    After 35 min, mine still seemed pretty soft – I wouldn’t say “oily”, but definitely soft. I did it in a 9×13 lined with parchment. Maybe I shouldn’t have done the parchment? I did another 15 min, then stirred again, and am now doing another 10 min. I did see the top layer getting toasted, so just keep trying to move the bottom to the top, until it is all that golden brown color. I sure hope it doesn’t take 2-3 times as long in the oven though…

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    Cindy Reply:

    An update – after it cooled, it got crunchy! Probably too much so – although it isn’t “burned” per se. So next time I’ll try just 45 min, and see how it goes. My family hasn’t had a chance to try it yet, but I can’t imagine they won’t like it. I wished I had enough to make a double batch, because I can imagine this will be gone in 2 sittings with my family of 5. But maybe 3 sittings. Hopefully!

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  27. Sara says

    Yummy! I just put a double batch in the oven. I didn’t have sunflower seeds, but I added some chia seeds and dried cranberries. It is going to be so delicious! Thanks for the easy recipe!

    [Reply]

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