Until about a year ago I bought pre-made granola out of the bulk bins or cereal aisle, unaware of how easy it was to make from scratch. The ease and ability to add the flavors and ingredients of my choice had me hooked as soon as I slid the first pan of earthy, nutty smelling oats, nuts, and seeds out of the warm oven. My mom eats granola daily and asked for my go-to recipe a few weeks back. I responded with something like “coat some oats, nuts, and seeds with honey and melted coconut oil and bake at a low temp until it smells really good.”
If I’m being honest, this is how most of my recipes are recited to friends and family. Blogging has made me slow down a bit, and forced me to measure, record, and share precise recipes. I love that it holds me accountable and saves me from creating something delicious and not remembering how much of this or that I used. That said, I’m a firm believer there’s always room for free styling in the kitchen; it's where the best recipes are born.
For mine and mom’s sake, I decided to take the vague recipe above and test the granola until it was just how I like it, nutty and not overly sweet. I enjoy granola with a bit of almond milk or sprinkled on top of a smoothie bowl. The recipe below includes my favorite nut and seed combination, cashews, walnuts, and pepitas, but I encourage you to use yours. That is, after all, the glory of making granola from scratch.
- 4 cups rolled oats
- 1/4 cup melted coconut oil
- 1/2 cup + 2 tbs honey
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup raw cashews
- 1 cup raw walnuts
- 1/3 cup raw pepitas
Preheat oven to 300 degrees and line two baking sheets with parchment paper.
Stir all the ingredients together in a bowl until everything is coated in honey and oil. Spread the mixture evenly on the two parchment lined baking sheets.
Bake for 15 minutes then stir the mixture around and place back in the oven for another 15 minutes. Let cool and store in a sealed container for several weeks.