Published on July 14th, 2011 | by andrea devon7
Easy Homemade Granola
The first thing I thought when said granola came out of the oven: “Dammit! Why haven’t I been doing this for years?!” It was so delicious, so terribly EASY, so full of healthy, whole-food ingredients, unlike most store-brands (no thank you, sodium benzoate, refined sugars, and GMO oils!). Best of all, I didn’t have to pick out those gross little date turds that sometimes make an appearance.
The following recipe is inspired by my new favorite cookbooks, Super Natural Cooking and Super Natural Everyday by Heidi Swanson. I’ve made a few different versions using this as the base, but I made this Honey-Almond Granola specifically for my dad, who is not a kitchen person by any stretch of the imagination; but I think I almost inspired him to make his own (I sent him some just in case he has not gotten around to it yet!).
Simple Honey-Almond Granola (for my papa)
2 cups rolled oats
1 cup sunflower seeds
1/2 cup whole flaxseeds
1/2 cup shredded coconut
1 cup raw almonds (whole or crushed)
2 tsp cinnamon
1/2 cup honey
3 tbsp coconut oil
3/4 cup raisins
- Preheat your oven to 300 degrees, and line a rimmed baking sheet with parchment paper.
- Mix the oats, seeds, coconut, and almonds in a large mixing bowl. Toss to combine.
- In a small saucepan, heat the oil and the honey until warm and thinning. Add the cinnamon and whisk well to combine, and then pour over the oat mixture. Stir to coat.
- Pour onto the baking sheet, and bake for 25 minutes. Stir the granola, and toss in the raisins at this point. Bake for another 15-25 minutes until everything it is toasty and brown (the granola will still seem soft, but it WILL firm up/dry out when you remove from the oven. Have faith). If you squash the still-warm granola with a spatula you will have more chunky granola, like in the bottom photo.
- Let cool completely, then store in something airtight until you eat it all up. Makes about 4 cups.