Homemade granola is a heavenly treat. If you’ve never had it now’s your chance to whip a batch together, share with friends, or freeze for later. I put it in Ball canning jars and it stays fresh until it’s gone (about a week?) – pictured I have my lunch: plain Greek yogurt with fresh blueberries, strawberries, raspberries, blackberries and mango with a sprinkle of granola (and sometimes a few dark chocolate chips, like maybe 7) – whoa! A power meal that keeps me full for a long time!

I also like granola with milk (like cereal) or mixed with Grape Nuts (small amount of each) with fruit and milk.

Feel free to change the recipe up and use different nuts, add dried fruit after it cools out of the oven or use coconut oil instead of olive oil. HERE is my original granola recipe. Below is the updated recipe, which is pretty much the same, I’ve just adjusted the amounts of a few ingredients (less sugar, more nuts and added coconut which is a GAME CHANGER!), here is my sticky note version:

📒 GRANOLA RECIPE WITH COCONUT & WALNUTS

• 4 cups old fashioned oats (NOT quick cooking oats)
• 1 1/2 cups walnuts, roughly chopped
• 1 cup shredded sweetened coconut (or unsweet if you prefer)
• 4 tablespoons of light brown sugar, packed or not depending how sweet you like it.
• 1/2 teaspoon kosher salt (Diamond Crystal)
• 1/2 teaspoon cinnamon
• 1/4 cup olive oil
• 1/4 cup honey
• 1 teaspoon (real) vanilla

Preheat oven to 300℉ – I use a large baking sheet with a sheet of parchment paper (I use THIS baking sheet).

In a large mixing bowl, gently mix together the oats, walnuts, coconut, brown sugar, salt and cinnamon (don’t break up the oatmeal).

Next, warm up the olive oil and honey mixture. I use a glass measuring cup and place it in the microwave for 30 seconds (your time may vary) – I’ve also done it on the stove, either way, you don’t want it to bubble, just to get it warm enough to mix together. Add the olive oil to the measuring cup first and then the honey and it will clean up with ease.

Add the vanilla to the olive oil/honey warm mixture and stir.

Pour this liquid mixture over the oatmeal mixture. Toss to coat and then spread onto your baking sheet.

Bake for 40 minutes, stirring about every 10 minutes.

Place on wire rack out of oven and wait for it to cool completely before you add dried fruit (optional).

I store in Ball jars with lids. Works great! You can store on your counter in an airtight container for 7-10 days or in the freezer for 3 months.

*Delicious with Greek yogurt and fruit!

🥥 This will make your entire house smell divine! Until next time…