Homemade Granola.


On Saturday, I decided to make the house smell good with some homemade granola. It had been a long week, with sickness and weary parents & children- so a house filled with the smell of cinnamon and vanilla was a welcome reward. We all love granola, but it isn’t always that healthy; and since it’s rather expensive, we decided to make our own with a recipe that was both really good and also not full of butter and white sugar. I found one that could work with a few adjustments (adding in favorite nuts and of course, coconut.) It’s fast and really easy to mix up a batch. This recipe totally fits the bill- yummy, and crunchy, and quickly disappearing. A huge hit with everyone. (As with any recipe I post, I must add the disclaimer that I am not a renowned cook or baker or any type of savvy domesticate. I wish I was. My family probably wishes even more than I. Every so often I do like to bake. I rarely follow the exact rules. I rarely enjoy spending tons of time at the stove, but when I get the urge to do so, I have to share the good results here. Yes, you can feel sorry for Paul. Although you don’t need to feel too bad; he’s an awesome (and frequent) cook. Yes, I have it made. Yes, I do know it.)

Also, I like parchment paper. Maybe that will help me be more motivated to cook? Maybe not. But it does make for pretty pictures.


Healthy Crunchy Granola
3 cups of rolled oats
1 cup steel-cut oats (you don’t have to use this kind;
I bought them by mistake and ended up loving the extra crunch and flavor. But rolled oats are fine, instead, for a total of 4 cups.)
1 cup of slivered almonds
1 cup of chopped pecans
1 cup coconut
1/4 cup of canola oil
1 cup of honey
1 tsp of vanilla
2 tsp. ground cinnamon
pinch of salt
Makes a lot– approx. 6 1/2 cups.
1. Preheat the oven to 300 degrees.
2. In a large bowl stir together the oats, almonds and pecans.
3. In a small bowl mix the oil, honey, vanilla and cinnamon. Add it to the dry mixture and mix very well. Make sure everything is coated and then spread it out onto 2 ungreased baking sheets.
4. Bake in the oven for 15 minutes. Remove and stir gently. Return to the oven and continue baking for 15 minutes or until golden brown.
5. Remove from the oven. Pour out on parchment paper. Be sure to let cool completely before storing in airtight container.



February 20, 2012 - 9:17 am

Kara - mmmmm yummy!

February 20, 2012 - 11:49 am

Ashley - Looks Amazing,May need to try this!

February 20, 2012 - 1:29 pm

Cheryl - Looks really good, Bets! I need to get the ingredients and make that one of these days!

February 20, 2012 - 4:00 pm

Shara - I had a sick kid this weekend too – no fun! And I didn’t even feel inspired to cook/bake anything (also depressing).
Looks like a little cafe au lait bowl from Anthro holding the granola? I have some. :)

February 20, 2012 - 4:10 pm

Betsy - Yes, Shara, it’s a little Anthro bowl. I have a few and love their petite size and happy colors!

February 21, 2012 - 12:38 pm

Katie - Love these pics! I’d love to have some of your husbands recipes! I hear he makes a mean marinara.

February 21, 2012 - 8:08 pm

Betsy - Katie- Yup, just ask Connor…

February 22, 2012 - 6:18 pm

Donna - Your granola looks so delicious, Betsy. Is it really good with with canola oil and not butter?? I love butter!!

February 22, 2012 - 6:20 pm

Betsy - :) Yup, Donna. It is. So good. Now, I’m sure butter would taste even better, but this recipe eliminates the whole solid fat thing…

February 29, 2012 - 4:48 am

Laura - This looks great and delicious – plus your photos are fantastic. I’ve just whipped up a batch of granola and of course the basics of the recipe are similar, but slightly altered. I normally use coconut oil and a vanilla pod (to avoide the sugar and fats) but this time used honey, butter and lemon which had turned out to work reall well… next time Im tempted to try it out with ghee… not sure how it will turn out…


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