This is a recipe I make regularly so I can have quick cold cereal with ingredients I know are healthy. I make a double batch, freeze some, and keep it on hand for breakfast, part of a quick FHE dinner, or as a topping for fruit desserts like berries and cream. I love berries and cream and granola as an FHE dessert because it’s so quick.
I hope you enjoy this recipe as much as we do!
Tina’s Homemade Granola
- Dry ingredients:
- 10 cups regular rolled oats (not quick)
- 2 cups large flaked coconut
- 4 cups nuts, we use almonds, pecans, and sunflower seeds the most
- Mix and set aside in a large bowl.
- Wet ingredients:
- 1 1/2 cups of water
- 3/4 cup olive oil
- 1 cup honey (or other sweetener)
- 1 cup coconut sugar (or other sweetener)
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 tablespoon vanilla
- Dissolve in a saucepan, but don’t boil.
- 3 cups raisins set aside
Mix dry ingredients and wet ingredients separately, then pour the liquid over the dry ingredients to coat evenly. Spread mix into 2-3 cookie sheets or cake pans, making sure the cereal covers the bottom of the pan but is not super thick.
Bake at 300 degrees for 20 minutes, remove from the oven, stir the cereal and return to the oven for another 20 minutes. Remove cereal and put it in the large bowl used to mix ingredients and stir. Return to pans and bake another 15 minutes until top of cereal is browned. You may want to stir it and let it go another 15 minutes if you want the cereal more crispy.
Remove granola and turn off oven. Stir granola together in your large bowl and let it cool. When it is cool, put the granola in a container. I use 2 quart canning jars or large ziploc bags.
When do you add the raisins? This depends on if you want them soft or crispy. If you want them soft, stir them in after the granola is fully baked and before you put the granola in containers. If you want them crispy, stir them into the cereal right before you bake it for the last 15 minutes. They will puff up in the oven and then crisp up when the cereal cools.
Enjoy with milk or as a topping for desserts.
*Photo Credit: “Sweet Flour House-Made Granola” https://www.flickr.com/photos/sweet_flour/sets/72157623113744605. Photo by Paul L. Newby, II.