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Easy yummy granola

This recipe is a staple in our house.  I usually make a batch of granola on Sunday and we eat it all week for breakfast.  Everyone that has tried it looooves it--I even gifted some to my neighbors as a 'thank-you' and have received empty mason jars asking for more! 

I originally found a version of the recipe on, and she adapted the recipe from Anson Mills.
Just a few notes:

  • Any combination of nuts can be used--as long as they total about 3 cups.
  • Make sure to use unsweetened shredded coconut, I tried using sweetened once and it was not good!
  • You can eat this with yogurt and fruit or pour some milk over it and have a delicious cereal.


  • 3 1/2 cups rolled oats
  • 1 cup sliced almonds
  • 1 cup pecan pieces
  • 1 cup pine nuts
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • Also need: parchment paper or silpat baking mat
Cooking Directions
  1. Preheat the oven to 250 degrees.
  2. Mix the oats, almonds, pecans, pine nuts, coconut, and spices together in a large mixing bowl.
  3. Melt the butter and honey together in a small saucepan over low heat. Once combined, stir in the vanilla.
  4. Pour the butter/honey/vanilla combination over the oats/nuts/spices mixture and stir together until evenly coated.
  5. Spread mixture onto rectangular baking sheet (either covered with parchment paper or a silpat baking mat) in one even layer. Bake for 1 hour 15 minutes.
  6. Allow the granola to cool completely. Once cooled, break into chunks and pour into storage container (we've used large ziploc bags, tupperware, glass jars..). Store in air tight container at room temperature for up to 2 weeks.

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