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Granola Recipe

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I’ve had an irrational fear of making granola for a long time.  I have no idea why or what it was about, but for some reason the idea of making granola seemed so daunting.  Well, my package for my April foodie pen pal was about to go out and I wanted to make something home made.  I had most of the supplies, so it was a matter of picking up a few things and getting the courage to attempt to make granola for the first time.  I decided to go with a pretty basic recipe and then got fancy at the end with some coconut.  Hopefully the pen pal likes it!

Granola Ingredients:

  • 3 cups regular oats (do not use instant)



  • 8 oz sliced or slivered almonds
  • 8 oz dried cranberries
  • 6 oz sweetened coconut
  • 1/3 cup canola oil
  • 1/4 cup honey
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 4 tsp vanilla extract

In a large bag add the oats, almonds, and cranberries.  Add to these the cinnamon and the salt.  Mix the dry ingredients well.

Dry ingredients

Dry ingredients

Add to the bag the oil, honey, and extract.  Using either your hands or shaking the bag well, make sure everything is WELL coated.  The oil needs to coat the oats to allow them to toast evenly.

Wet ingredients added

Wet ingredients added

Line a baking sheet with either foil or parchment paper and spread the ingredients out evenly.

Ready to be baked

Ready to be baked

Set the oven for 325 F and cook the granola for 10 minutes.  After 10 minutes are up, add the coconut to the mixture and try to bring the stuff on the edges into the middle.

Coconut added

Coconut added

Cook the granola for another 10 minutes before again mixing the granola from the outside in.

Just 10 more minutes....

Just 10 more minutes….

Turn the oven down to 300 F and cook for one last 10 minutes.  Remove the granola promptly and allow to cool.  Enjoy!

Close up of finished product

Close up of finished product

Some variations are possible.  I’d probably try other dried fruits the next time.  Dried blueberries would be amazing!  I also think other nuts like pecans and walnuts would work really well.  I’d also want to try this with non-sweetened coconut.  I think that would save a bunch of calories without sacrificing taste.  Also, using coconut oil instead of canola oil or using agave syrup instead of honey would be great substitutions.


About yogi126

I am a Jewish woman living in Baltimore. My husband and I enjoy movies a LOT. So, I thought I'd share our knowledge of movies, food, and life in general.

One response »

  1. Thanks for linking in to Food on Friday: Breakfast. I do hope to see you again soon. Cheers


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