Have you ever been asked “how crunchy are you?” Maybe you took a quiz or scored yourself. Maybe it made you wonder how hard it is to make actual granola? You definitely do not need to be a card carrying member of the cloth diapering-extended breastfeeding-kombucha making-baby led weaning-babywearing-coconut-oil-using clan to quickly and easily master this delicious granola recipe. (Side note – choosing to do those things is awesome, and choosing not to do those things is also awesome. Other side note – this recipe does involve coconut oil.)
If you like a wee bit of granola on your yogurt, or a lot of granola with a dollop of yogurt or splash of milk, or a sprinkling on your ice cream, and if you have a half hour to spare once a week or so, then this recipe is for you. My husband eats a lot of this granola and I make a batch at least weekly. Prepare yourself.
If you like to know what goes into your food and control the amount of sugar, then this recipe is for you.
If your kids like to take cereal to school but you want their lunch to be low sugar, nutrient-dense and also nut free, then yay! This recipe is for you!
Learn to make actual granola in no time at all, and wow and amaze your friends with this yummy recipe.
This past winter we used this granola recipe as 1 of 3 jars of homemade things for teacher gifts. Fancy it up with a ribbon and voila, done. I’ve taken it camping, on road trips, and I actually tucked a small container of it with me on a recent trip where I knew I’d be having hotel breakfasts and wasn’t sure if I’d like what was on offer.
I first tasted a version of this recipe when my youngest child was two days old. My sister came to visit and brought with her the most delicious basket of goodies from a childhood friend. Homemade yogurt (this is really a thing – super easy if you have an Instant Pot or are looking for an excuse to buy one), a basket of in-season peaches, and a container of granola. For anyone looking for the perfect postpartum gift – I’m telling you, it’s food, hands down.
Preheat oven to 375°F. If you cook with stoneware, preheat the pan at the same time.
½ cup honey or maple syrup
½ cup coconut oil
6 cups large flake rolled oats (not quick oats or minute oats), divided
1 cup sunflower seeds (raw, unsalted)
1 cup pumpkin seeds (raw, unsalted)
1 cup chopped almonds, walnuts, or pecans (optional)
1 cup ground flax
1 cup hemp hearts
1 cup unsweetened coconut (I prefer large flake but any will do)
1-2 Tbsp chia seeds
In a large soup pot:
Melt ½ cup honey or maple syrup with ½ cup coconut oil.
Remove from heat when melted, stir to combine.
Add three cups of large flake oats, mix well to distribute. Add sunflower seeds, nuts if using, pumpkin seeds, ground flax, hemp hearts, coconut, and chia, and stir well. Add remaining three cups of rolled oats, stir again.
Spread out the mixture onto a cookie sheet, distributing evenly. Bake at 375°F for 4 x 5 minutes (20 minutes total cooking time), removing every five minutes to stir. After 20 minutes remove from pan and place on a cooling rack, giving it one more stir.
Transfer to a storage container when it has completely cooled. Makes approximately 12 cups of granola.
Serve with hot or cold milk, with yogurt, with dried or fresh fruit on top, and my favourite, raw ginger.