kid friendly granola

I began making my own granola several years ago and I’ve made quite a few different recipes since then.  It’s taken a while, but I have finally figured out what ingredient combination we love best and how to cook it to get the best crunch.  When I first started making it I thought I didn’t like coconut.  That was because my only experience with coconut was that sweet rough stuff you find in processed desserts. Unsweetened shredded coconut usually just adds a nice crunch to recipes and gives it a great flavor without that gross gritty texture.  So don’t be afraid to give it a try!  (I made granola for about a year before adding it in and it was so much better once I did.)

My husband and I love a lot of nuts in our granola but the kids don’t.  And I don’t blame them.  When I was their age I didn’t love nuts either.  I played around with our recipe to formulate a recipe that the kids enjoy.  It does have nuts in it but not nearly as much as my husband and I like.  So now I have two separate recipes I make for the whole family.

Granola is great plain or with milk/almond milk or on top of yogurt for breakfast.  It’s also perfect as a snack or part of a school lunch.  This granola can be stored in an airtight container in the pantry for up to 2 weeks.  You can also freeze it for about a month.

granola

Chopped Nuts                      Granola Mix                   Ready to Go In Oven                  Done!

Nutty Granola

This recipe has more nuts and is less sweet than the average granola recipe.  I like it because it has less carbs (from the oats) and more protein/good fats (from the nuts.)

3 cups old fashioned (rolled) oats
2 ½ cups raw nuts, chopped (I usually use some combination of almonds, pecans, cashews, macadamia nuts, and walnuts)
1 cup raw sunflower seeds
1 cup unsweetened shredded coconut
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
1 ½ tsp ground ginger (if you don’t have the nutmeg and ginger you could always sub pumpkin pie spice or leave them out)
6 T coconut oil
½ cup raw honey
2 tsp vanilla

1.  Preheat oven to 300º.
2.  Mix the oats, nuts, seeds, coconut and spices together in a large mixing bowl.
3.  Over low heat, melt the coconut oil and honey in a small sauce pan, stirring often.  Once melted, remove from heat and add the vanilla.
4.  Pour the wet ingredients over the dry and mix well.
5.  Pour the granola mixture onto a rimmed baking sheet.
6.  Cook at 300º for 40 – 50 minutes, pulling it out and stirring it every 10 – 15 minutes.  Watch it well at the end.  You don’t want to overcook it.  It should have a nice deep golden brown color when it’s ready to come out.
7.  It will still have a chewy texture when first brought out of the oven.  Let it sit for a while and it will harden.  Stir it occasionally as it cools.  Once cooled, store in an airtight container in the pantry, in the fridge or in the freezer.

granola snack

Not So Nutty Granola

This recipe has less nuts and is a little sweeter than the Nutty Granola.  It’s a great recipe to start with if you or your kids are new to eating granola.  If your family likes this recipe you could eventually increase the amount of nuts and decrease the honey by 2 tablespoons to make it a little more healthy.  If you increase the amount of nuts just decrease the oats by the same amount.

4 cups old fashioned (rolled) oats
½ cup raw nuts, chopped (I usually use sliced almonds)
1 cup raw sunflower seeds
1 cup unsweetened shredded coconut
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
1 ½ tsp ground ginger (if you don’t have the nutmeg and ginger you could always sub pumpkin pie spice or leave them out)
6 T coconut oil
½ cup + 2 T  raw honey
2 tsp vanilla

1. Preheat oven to 300º.
2. Mix the oats, nuts, seeds, coconut and spices together in a large mixing bowl.
3. Over low heat, melt the coconut oil and honey in a small sauce pan, stirring often. Once melted, remove from heat and add the vanilla.
4. Pour the wet ingredients over the dry and mix well.
5. Pour the granola mixture onto a rimmed baking sheet.
6. Cook at 300º for 35 – 50 minutes, pulling it out and stirring it every 10 – 15 minutes. Watch it well at the end. You don’t want to overcook it. It should have a nice deep golden brown color when it’s ready to come out.
7. It will still have a chewy texture when first brought out of the oven. Let it sit for a while and it will harden. You can stir it occasionally as it cools. Once cooled, store in an airtight container in the pantry, in the fridge or in the freezer.

Note:  If you half either recipe you will want to decrease the cooking time because it will definitely be done faster.

Recipes adapted from the 100 Days of Real Food cookbook.

breakfast

My husband takes granola and a canteen with some milk in it for breakfast when he goes into the office.

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7 thoughts on “Homemade Granola Made Two Ways

  1. Loved the granola! It was so yummy! My favorite way to eat it was to add it to a grilled chicken & fruit salad. Thank you!

    • I hope it turned out well. I does make your house smell sooo good! Thanks for stopping by. This poor blog has been so neglected recently. I’ve got to get back to work!

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