Homemade Granola (super easy)

We love granola, but it’s often so laden with additional sugar that it’s difficult to find a version that we’re willing to purchase.  


Since I’ve been making my own, it’s opened up a universe of granola possibilities to me.  I can work in whatever nuts, fruits, flavors and add-ins that I have on hand so the flavors are always changing, making the granola du jour a never-ending surprise in my pantry.   Friends and family love to receive this as a little gift or party favor when they’re coming over to our house.  It’s as if I give them a tasty dinner and then send them off with breakfast for the next morning.  


Kids love this, we snack on this throughout the day when we want a sweet bite (that’s not too sweet) and I love it plain or with almond milk poured over.


Think of all the variations, adding dried almonds or coconut. Replacing the powdered almond butter with a little cocoa powder or even stirring in chocolate chips mid way through the baking, then letting the batch cool for a chocolatey, decadent granola.  I love to experiment and can’t wait to see what I’ll do with the next batch.

Pyrex Mixing Bowls                    Essential Parchment Paper                       Nordicware Baking Sheets

Easy Homemade Granola

4 cups old fashioned oats
1/4 cup chia seeds
1/4 cup powdered peanut butter or almond butter powder (optional)
1 T flax seed meal (optional)
1 1/2 cups assorted nuts, chopped (like almonds, pistachios, cashews & pecans)
1/2 cup dried fruits like goji berries or raisins (I used goji berries for their pink color)
1/2 cup melted coconut oil
1/2 cup honey
1 t vanilla paste
1 teaspoon cinnamon
Pinch of course sea salt


Preheat your oven to 350.


Mix the honey into the melted coconut oil and whisk together.  Mix all the dry ingredients together in. a large bowl and add the vanilla.  Pour over the coconut oil and honey mixture and stir to combine well.  


Pour out onto a parchment paper lined baking sheet and bake for a total of 20 minutes. It’s very important that you stir the granola half way through so I set a timer for just 10 minutes so forget this step. If you’re adding in coconut flakes, it’s also wise to add them half way through the baking so they don’t burn.


Let cool completely, break into pieces and store in a container for a week or so. (It never lasts that long in my house.)  Also great over ice cream, baked or grilled fruits and as a quick fruit crisp topping.