My mom used to make granola when I was growing up. I remember snacking on it as a teenager.
I also remember how frustrated she would get because it burned so easily.
And because of that, I never tried making my own granola, until a few months ago when I got a great idea for some fresh, made-just-for-me granola to go on top of my dairy-free yogurt. I went through post after post of granola recipes online, searching for answers to why granola burns, how long you should bake it, what ingredients not to use, etc. And then I ran a few test batches, and luckily it came together faster than I thought it would.
It was exhausting, but I finally created a granola recipe I love!
Really quick...check out my Ball jars!
A few notes: you HAVE to use DOLE brand fruit cups and you HAVE to get wide-mouth Ball jars. Otherwise it might not work. (And believe me, it took several tries at the grocery store trying to figure out which brand of fruit cup would fit right.)
So now that you know my super cute way of storing my breakfast, let's move on to the actual recipe!
As you'll see, this recipe is highly adaptable to your personal taste ;)
2 cups Old Fashioned Oats
1/2 to 1 cup Raisins or Dried Cranberries (depending on how much you like them)
2 cups Seeds and Nuts (I like to do one cup of pumpkin seeds and one cup of walnuts)
3 tablespoons Coconut Oil
2 tablespoons Honey
Preheat the oven to 300*F. Line a baking sheet with parchment paper. (I don't recommend using foil instead; the honey sticks to foil too much.)
Mix the oats, dried fruit, seed and nuts together in a large bowl.
Heat the coconut oil and honey in the microwave or over the stove. They need to be well mixed. I put a small glass container in the microwave for about 20-30 seconds. Just be careful; the glass dish can get really hot!
Pour the oil and honey mixture over the oat mixture and stir with a large spoon.
Pour the granola over the baking sheet and spread it out. Don't push it down or it might not cook all the way.
This is the sensitive part. Your granola will need to bake between 15-30 minutes. Typically mine only needs 20 minutes. Set the timer for 15 minutes and then put it back in if it doesn't seem "granola crunchy". Check it EVERY FEW MINUTES so it doesn't burn. It's done when it is lightly toasted, but not getting too brown. Enjoy!
The recipe makes about 12 or 13-half cup servings depending on what ingredients you use.
Notes: I wouldn't use hard nuts in this unless they are chopped up ahead of time (i.e. almonds). Also, it's not necessary to stir the granola in the oven. In fact, I don't recommend it! You don't want to break up all of those clumps!
Let me know how this recipe goes for you below! Happy Baking!!
And don't forget to Pin it! ------>