I have made a lot of granola and I have tried many different recipes. Some include a ton of dried fruits, some have included a bunch of seeds and nuts. Our family has settled into this recipe, or a close version of this recipe because it is pretty basic without lacking on nutrition. My kids weren’t loving the whole almonds I was using at one point so I chopped them up and then included a little almond butter. I used to stir my dried fruit into the finished product but found my kids didn’t like the dried fruit on their yogurt so now I omit it. If they want a bowl of granola as a late night snack I pour the plain granola in their bowl and then let them choose if they want raisins, craisins or dried cherries.
To sum up, granola should be what you want it to be. If you love pumpkin and sunflower seeds by all means, skip the coconut and use seeds instead. If you prefer walnuts over almonds…you get the point.
I do hope, however, that you see this simple recipe and say, “Hey, I should be making my own granola.” It is far better than what you can make in the store and much cheaper.
My kids love it raw as I’m mixing it up (so I strategically plan on making it right after school so it doubles as an after school snack). Other ways we enjoy it are:
- as gifts (I love giving it in jars. You know I have a jar obsession.)
- on top of yogurt
- for breakfast with fresh berries and milk
- with chocolate chips and almond milk for a late night snack
Everyday Almond Granola
- 2 c rolled oats
- 1/4 c flax seed meal
- 1 c unsweetened coconut flakes
- 1/4 tsp cinnamon
- 1 tsp vanilla
- 1/4 c olive oil or coconut oil, melted
- 1/4 c honey
- 1/2 c chopped almonds
- 2 Tbls almond butter
- Mix all ingredients in a medium sized bowl until well coated.
- Spread on a parchment-lined baking sheet and bake at 275 F for 50 minutes or until golden brown.
- Stir to break up chunks and allow to cool.
- Store in an airtight container for up to two weeks.