With the current events, now seems a perfect time to continue posting easy, from scratch, staple recipes. This big batch of granola can keep several weeks on your pantry shelf or a few months in your freezer if stored in an airtight container.
There are few smells as cozy as the smell of oats and honey. The beauty of this basic recipe is the ability to customize it to your liking. If you do choose to add nuts to the granola, they would be added at the same time as the seeds mixed in this recipe. Dried fruit options should be added during the last 5 minutes of baking. It should be cooked only briefly at the end to prevent completely drying out – just dry enough to not cause the granola to moisten when stored.
Hope that you and yours are staying safe and well.
Yields 7 cups or 28 servings
5 minPrep Time
30 minCook Time
35 minTotal Time
- 6 cups old fashioned rolled oats
- ¼ cup brown sugar
- ½ cup coconut oil, melted
- ⅓ cup honey
- 2 tsp vanilla extract
- ¾ cup of raw seeds (I usually use ½ cup of sunflower seeds, ⅜ cup pumpkin seeds, ⅛ cup flax seed)
- Preheat the oven to 350 degrees F. Spray jelly roll style baking sheet or cake pan (something with sides) with cooking oil.
- Mix together oats and brown sugar in a large mixing bowl. Mix together coconut oil, honey, and vanilla extract in a small mixing bowl.
- Stir the liquid mixture into the oat mixture until fully incorporated. Then mix the raw seeds into the oat mixture.
- Bake the granola for 30 minutes, until golden brown; stir about every 10 minutes to keep the granola from turning into one giant clump. If you would prefer granola clusters, be less thorough in the stirring.
- Allow the granola to cool and place in a storage container of your choosing. You may store the granola in an airtight container for a month or so. Ours doesn’t last much longer than a week. If you do need to keep your granola for longer periods, place in a freezer friendly, tightly sealed container for up to 3-6 months.