Here is one of our family’s go-to breakfast choices! It’s simple to make a big batch to last a week or two, and it tastes so much better than any store-bought granola I’ve tried.
My mom taught Zach how to make this homemade granola on our last trip to the lake cottage, and we’ve been making it every couple of weeks since July. I share these tried + true recipes, not because I’m saying we are amazing cooks, but because we love cooking for our loved ones as much as we can. I am always nervous to try out new recipes unless they’re coming from someone I trust or I’ve eaten it myself. It’s a lot of investment of time, money and energy. Sometimes you just need to see a friend making something to be inspired to try it yourself. So, here’s the granola recipe I would copy onto my favorite recipe card and hand to you, if you were in my kitchen.
Simple, Crunchy Granola
2 3/4 c. rolled oats
1 c. unsweetened coconut
1 c. chopped pecans
1 t. salt
1/2 c. brown sugar
1/3 c. maple syrup
1/3 c. olive oil
3/4 c. dried cranberries, optional
Preheat oven to 300. In a large bowl, mix oats, coconut, nuts and salt. In a small saucepan over low heat, warm the brown sugar, maple syrup, and olive oil until the sugar dissolves. Fold syrup mixture into oat mixture in the large bowl, coating all ingredients evenly.
Spread onto a large cookie sheet lined with parchment paper. Bake until dry and lightly golden, about 15-20 minutes. Stir often. Remove and fold in dried cranberries. Allow to cool before storing.