Homemade Granola



I was just talking with some girls at church yesterday about how before we had little ones, we weren’t big breakfast eaters. For me, it was a bowl of cold cereal. Now that I’m nursing a baby however, breakfast has become synonymous with protein. Usually in the form of eggs. Oh, how I love eggs! 

But still, my love of cold cereal hasn’t diminished any. Too bad most of it is full of sugar (or worse), and gluten, and (fortunately for my health, because I looove cocoa puffs) it’s not in our budget anyway. 

No worries, homemade granola fills the void quite nicely! Like I said, we don’t eat cereal for breakfast all that much anymore, but it sure does make a great snack.

I love how easy it is to customize a granola recipe. You can make it more, or less sweet. You can toast it until it’s nice and dark (the way I like it), or barely toast it at all (the way Gabriel likes it). Or put any kind of nut you want, or no nuts at all. Same with dried fruit.

For us, we love the addition of pecans, but usually don’t use them (again, not really in our budget). I do however make sure I put coconut in it. One time I made it without, and the resulting granola was just way too boring. 

Here’s the base recipe I use, slightly adapted from Mrs. Macdonald’s recipe on Yoursacredcalling.com.

Homemade Granola

10 C. rolled oats
2 C. coconut flour (optional)
2 C. shredded coconut
1 C. chopped nuts (pecans are my favorite)
1 C. dried fruit (such as dates and/or cranberries)
1/2 C.  coconut oil 
1/2 C. melted butter
1 C. honey 
2 tsp. real vanilla
1 tsp. sea salt

Mix together all the ingredients except dried fruit. Use hands to mix well, pressing clumps together (If you omit the coconut flour like I do, you won’t have any clumps). Pour the mixture into four jelly roll type pans, spreading evenly. Toast at 275 degrees for 30-45 minutes or until golden brown, stirring every 15 minutes. Turn oven off and add dried fruit. Let cool in oven for 30 minutes.

Possible variations: Use all butter, or all oil, Add 1 tsp. cinnamon, use other rolled grains in place of some of the rolled oats, use maple flavoring instead of, or along with the vanilla.


Linked with: A Southern Fairytale, Tasty Tuesday, Tip Me Tuesday, Hearth And Soul, Fat Tuesday, WFMW, Real Food Wednesday, Crystal & Co., Full Plate Thursday, Frugal Friday, Sorta Crunchy, Saturday Sweets

Get Your Garden Cheat Sheets!

Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Similar Posts


  1. Pingback: Slow Cooker Butternut ‘n Apples

Leave a Reply

Your email address will not be published. Required fields are marked *