If you’re anything like me, your mornings are a beautiful, chaotic mess. Between getting myself ready for work, making sure my son is up and fed, and trying to help my husband find his car keys, breakfast often feels like an afterthought. Cereal is easy, but it leaves me hungry an hour later. The sugary stuff from the store? My body just can’t handle all that anymore and my family definitely doesn’t need any more sugar.
That’s where my mother’s homemade granola comes in. My mom, Kathy, started making and perfecting this recipe 20 years ago and she really got this granola game down to a delicious science! (Love you, Mom!)
I have always loved her granola recipe and really started making it religiously when I was pregnant with my first child. I was starving in the mornings and would get nauseous if I didn’t eat quickly, plus I was trying to be more intentional about what I was eating. It was a game-changer. It’s so easy to make a big batch on a Sunday night, and then I have a quick, delicious breakfast ready for the whole week. It’s also a lifesaver for those “I’m so tired I can’t even think” days, which, let’s be honest, happen more often than not, with or without pregnancy.
Since I started making regularly, I found my husband likes to sneak a few servings mid-week to mix up the breakfast game with a bowl of granola and yogurt.
The best part about this recipe is its simplicity and flexibility. You probably have most of the ingredients in your pantry already. You start by combining the dry ingredients: old-fashioned oats, wheat germ, and a mix of nuts like almonds and walnuts. Then, you add the warm, cozy spices: a little bit of cinnamon, nutmeg, and clove. This is my secret to making it taste like a special treat, not just another healthy food.
In a separate bowl, you’ll whisk together the wet ingredients: melted coconut oil, honey, warm water, and a splash of vanilla extract. This combination gives the granola its lovely, toasty flavor and crunchy texture without a ton of added sugar. The coconut oil adds a richness and a subtle sweetness that I absolutely love.
After you mix the wet and dry ingredients together, you’ll spread the mixture on a baking sheet and pop it in the oven. The key here is to keep a close eye on it. You’ll bake it for 15 minutes, give it a good stir to prevent the edges from burning, and then bake it for another 15-25 minutes until it’s a beautiful golden brown. Your kitchen will smell absolutely heavenly, by the way—like a cozy, spiced wonderland.
Once it’s cool, you can store it in an airtight container and use it however you want. My husband’s go-to is a yogurt parfait with some fresh berries and a sprinkle of this crunchy granola.
My personal favorite is to eat it like muesli, soaking it in milk for a few minutes to soften it up. It’s also fantastic as a quick snack straight out of the jar when I need a little energy boost. Making this granola makes me feel like I’m taking care of myself and my family, one delicious bowl at a time. It’s a small victory in a world of big responsibilities.
Crunchy Breakfast Granola with Honey and Coconut Oil
Description
This easy homemade granola combines old-fashioned oats, nuts, and spices. The mixture is bound with honey, coconut oil, and vanilla before being baked until golden and toasted. It can be served in a parfait, as muesli, or as a simple snack.
Ingredients
Instructions
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Heat oven to 300 degrees. Take a 15in x 9in baking sheet with 1 in tall sides and lightly grease with 1 TBSP melted coconut oil.
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In a large bowl, combine the oats, wheat germ, almonds, walnut and dry spices. Stir gently to combine.
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In a separate bowl, combine coconut oil, honey, water, and vanilla extract. Whisk ingredients together and then pour over the dry ingredients. Stir gently and thoroughly to combine.
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Pour mixture on the baking sheet and spread around until evenly distributed.
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Bake for 15 minutes then remove and stir the mixture, paying special attention to rotating the granola near the sides the pan to prevent burning.
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Bake for another 15-25 minutes or until golden. Keep a close eye on the granola to prevent burning.
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For a parfait or granola/yogurt bowl, serve with yogurt, fruit, honey, and/or flaxseed meal.
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For muesli, add to a bowl with enough milk to cover and let set for 5 minutes to 24 hours. Add fruit before serving.
Note
This recipe is very flexible so feel free to mix it up with other additions like flaxseed meal, chia seeds, and/or sunflower seeds before baking. After baking, you can also add dried fruit.
Store in an airtight container for 2 weeks or in the refrigerator for 1 month.
You can also freeze it in an airtight container for up to 6 months. To prevent freezer burn and a loss of crunchiness, make sure the granola is completely cooled before freezing.
