Making homemade granola is one of the easiest and most comforting kitchen rituals I know. It’s an easy way to save money as an alternative to purchasing granola from the store, which is often over-priced and laden with extra sugar and preservatives, and nobody has time for that.
BONUS, it makes your house smell like a candle store/bakery, so really, it’s a win-win. I adapted this granola recipe from the Minimalist Baker, whom I hold in the highest esteem, for their approachable and inclusive attitude for at-home bakers who enjoy straightforward and seriously delicious recipes. Granola is a super customizable platform to experiment with and it’s easy to swap out ingredients you might not like to something that suits your fancy. When you’re through, you’ll have a large jarful of fresh granola that can sit atop your counter and you can feel like a boss as you douse it with milk to eat as cereal or stir it into yogurt. I eat this stuff every morning. It’s full of everything that is good in this world and it’s simple to prepare.
For this recipe you’ll need.
• 3 cups thick cut rolled oats (I used Bob’s Red Mill brand)
• 1/2 cup Roasted Coconut Chips (from Trader Joe’s, these are life changing. Trust.)
• 1 cup almonds (unsalted & whole)
• 1 cup walnuts (halves)
• 2 Tbsp. brown sugar
• 1/4 tsp. of salt
• 1/2 Tbsp. ground cinnamon
• 1 heaping Tbsp. cocoa powder (optional)
• 1/4 cup extra virgin olive oil
• 1/3 cup + 2 Tbsp. honey (sub maple syrup or agave for vegan)
• 1 tsp. vanilla extract
I tinkered with the ingredients depending on what I had handy, for example: I swapped pecans with walnuts, left out the dried cranberries and cut out 1 Tbsp. of sugar (which I also swapped out for brown sugar) to align more closely to my tastes. Fell free to follow my adapted recipe here OR the original Nut & Honey Coconut granola from Minimalist Baker.
• Preheat oven to 340.
• Mix the oats, coconut, cinnamon, brown sugar, cocoa powder, salt, and nuts together in a large bowl.
• Stir in extra virgin olive oil, honey and vanilla extract and pour over the dry ingredients and mix well.
• Finally, spread the mixture evenly onto a baking sheet and bake for 20-25 minutes. I usually check on mine half way through and mix it around a bit so as to ensure optimal crispness on every surface.
• Before removing, make sure the granola is visibly browned
So there you have it! EASY AS PIE! If you haven’t eaten still warm granola from the oven as you gaze upon the changing leaves outside, whilst sipping a warm cup of coffee, you haven’t lived.