Sure, I might have a compost bin, drive a Prius, and have solar panels on my house, but I don’t really consider myself a hippie. Mainly because I just drove my Prius through a snowstorm to get my hair cut (not exactly hippie model behavior, if you ask me).
I have to confess, my non-hippie status may be called into question when you hear about my homemade granola obsession.
This granola has become one of my pantry staples. When I wake up in the morning and head to the kitchen, I wander around aimlessly if we’re out of this crunchy, delicious cereal. I might be a little bit addicted to it, which I can justify given it’s packed with whole grains and healthy fats and keeps me full for hours.
The original recipe was gifted to me for my wedding shower by a dear friend from high school. And after hearing this recent story on NPR, I switched up the ingredients just slightly to up the cinnamon factor. Now my granola staple has even more flavor and is even better for me.
While there are plenty of store-bought granola options, I haven’t found one that’s even close to as tasty and crunchy. So when it’s this easy to make your own granola – why not?
You start by combining all the dry ingredients in a large bowl, mix them up, and then stir in the honey and oil. Then spread the mixture evenly on a baking sheet and bake. Simple as that.
So much better than anything at the store!!
- 3 c. old fashioned oats
- 3 c. quick oats
- 1 c. powdered milk (optional for dairy free)
- 1 c. shredded coconut
- 1 c. sunflower seeds
- 1 c. chopped pecans
- 2 tsp. cinnamon
- 3/4 c. oil of choice
- 3/4 c. honey
- Preheat oven to 350 degrees.
- Mix dry ingredients together in a large bowl.
- Add oil and honey and stir well.
- Spread on a cookie sheet and bake for 10 minutes. Watch closely!
- Stir well and then return to the oven.
- Check every 5 minutes or so, stirring and then placing back in the oven.
- Bake until golden brown.
- Will crisp as it dries.
What type of oil you use is up to you. I use vegetable oil, but I know Laura loves to use melted coconut oil in baking. I’d avoid any strongly flavored oil (like extra virgin olive oil) for this recipe.
For more sweetness and fiber, you could also add a cup or two of raisins to the baked and cooled granola. And if there’s a tree nut allergy in your family, you could leave out the pecans or substitute pepitas.
I usually eat my granola with plain ol’ skim milk. But for a special treat, I pile it on top of a few dollops of Greek yogurt with a generous drizzle of honey. The Greek yogurt and granola also packs well, so I’ll sometimes take it with me to work if I’m in a hurry.
Mary is a regular guest contributor to Good Not Perfect. Mary grew up in Kansas City and met Laura and Emily during her stint as a Hoosier in college. She currently lives in Denver with her husband and two daughters and works as a physician in internal medicine. She aspires to be one of those women still running 10Ks in their 70s, and her bucket list includes visiting all 59 U.S. National Parks.