Mmmm. I love this recipe. It’s an old one from the archives that I rephotographed and edited, and it’s definitely a keeper.
This recipe for healthy homemade granola is so easy and forgiving. You can add or not add just about anything. Lots of times I just add what I have available and when I made this batch, that wasn’t much. This time around I didn’t add any dried fruit or nuts and we still loved it. This really plain version makes for a very economical granola that still tastes great. Oats are cheap! I serve this like cold cereal with milk and it is also excellent with vanilla yogurt and fresh or frozen berries as a snack.
My favorite part about this granola is that it uses honey instead of sugar. Did you know that raw honey has an indefinite shelf life? I keep honey stored in quart mason jars in my pantry as part of my food storage (it’s much easier to deal with in the quart jars because it crystallizes over time). Oh how I love honey and long for bees of my own. That’s a project for another day though.
Enjoy this granola; it makes a great start to any day.
Oh, and don’t forget to enter to win a digital scale! The numbers a way lower than I expected, so hop over here and enter.
Healthy Homemade Granola
- Yield: Around 8 cups, depending on what you chose to add
- 6 cup old-fashioned oats
- 1 cup shredded coconut, if you don’t like/want it, add another cup of oats
- 3/4 cup whole wheat flour
- pinch salt
- 2 Tbsp cinnamon
- 1/2 cup water
- 1/2 cup coconut oil, melted
- 1 cup honey
- 2 1/2 Tbsp vanilla
- 3/4 cup raisins, Craisins, or none to taste
- 1 cup nuts, optional
- Preheat oven to 225 degrees. Line a big cookie sheet with parchment and grease lightly.
- In a large bowl combine the oats, coconut (if using), flour, salt, and cinnamon. In a small bowl whisk together the water, oil, honey, and vanilla. Pour the wet ingredients over the dry ingredients. Mix everything together making sure there are no dry spots.
- Spread granola onto the prepared cookie sheet. The pan will be nice and full. Bake for about an hour and half total, stirring every 20 minutes to make sure everything bakes evenly. When you are stirring, don’t get too crazy because you don’t want to break up all of the clumps.
- When granola starts to turn a light golden color (about an hour into cooking) add your nuts and your dried fruit. Continue cooking until everything is a nice golden color, taking care not to burn the nuts. The granola will still be slightly sticky when you take it out and will crisp up after it cools.
- Store in an airtight container and keep it in the fridge if you aren’t going through it very quickly.
This recipe is very forgiving. If I am feeling cheap or plain I don’t add any nuts or dried fruit. The plain-jane granola is excellent with yogurt and berries.
Honey burns pretty easily. If your granola is looking dark or smelling like it’s burning, turn the oven down 25 degrees and take it out the pan while the oven cools. Burnt honey granola isn’t the best.
Enjoy and thanks so much for being here!