Ingredients Needed: 

• oats – you can use old fashioned or quick oats 
• coconut flakes – I use sweetened coconut flakes but you could use unsweetened for even healthier granola 
• sliced almonds – a 4 oz bag is the perfect amount. I have also ground up whole almonds in the blender and added them. 
• salt
• olive oil – you can also use avocado oil or coconut oil 
• honey – you can also use maple syrup 

How to Make Homemade Granola:

• In a large mixing bowl, mix together the oats, coconut flakes, and salt. 
• Make a well in the center and pour in the honey and oil.
• Mix it altogether and spread on two parchment paper lined half sheet pans.
• Bake in preheated oven, stirring every 20 minutes until lightly brown and golden.
• Let cool completely and store in an airtight container. 
• Enjoy!

Optional Recipe Variations:

-Add dried fruit such as dried blueberries, dried cranberries, or freeze-dried strawberries or peaches after the granola has cooled.

-Replace the almonds with sunflower seeds, pumpkin seeds, or pecans.

-Switch the almonds out for pumpkin seeds and add 3 tsp cinnamon for a delicious fall flavor.

-For peanut butter chocolate chip, omit the almonds, add 1 cup peanut butter and then 1 cup mini chocolate chips after it’s cooled.

-For Autumn Spice omit almonds and add 1 cup pumpkin seeds, 1 cup chopped pecans, 4 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, and after toasted add 1 cup dried cranberries.

”A lot of living happens in the kitchen.”    ~Rachel 

Print

Homemade Granola

This is a delicious and nutritious cereal that is easy to make and stores really well. You can mix it with yogurt, eat it as cereal with milk, or eat it by the handful for a snack.

Course Breakfast

Cuisine American

Keyword Breakfast, Cereal, Granola

Servings 2 Quarts

Author Rachel Ballinger

Ingredients

• 6 cups quick oats
• 2 cups coconut flakes
• 1 cup sliced almonds a 4 oz pkg.
• 1/2 tsp salt
• 1/2 cup olive oil
• 1 cup honey

Instructions

• Preheat oven to 300 degrees. Line two large baking pans with parchment paper.
• In a large bowl mix together oats, coconut, almonds, and salt. Make a hole in the middle and pour in the honey and oil. Mix altogether and spread evenly on the two prepared pans.
• Bake in 20 minute increments until toasted and golden brown, about 1 1/2 hours or so. After every 20 minutes, stir the granola and switch pans from top to bottom.
• Let granola cool completely and store in an airtight container.

Notes

Variations:

-Add dried fruit such as dried blueberries, dried cranberries, or freeze-dried strawberries or peaches after the granola has cooled.

-For peanut butter chocolate chip, omit the almonds, add 1 cup peanut butter and then 1 cup mini chocolate chips after it’s cooled.

-For Autumn Spice omit almonds and add 1 cup pumpkin seeds, 1 cup chopped pecans, 4 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, and after toasted add 1 cup dried cranberries.

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