Momma’s Homemade Granola
Growing up, my mom always made sure we had this on hand and it was a favorite treat for all of us kids. This granola was also her secret weapon to get us to eat oatmeal and cracked wheat because it makes anything taste delicious. Even though it doesn’t taste as good, I started buying my granola when I left home because I figured that making this would be too difficult and time consuming.
Boy was I wrong! My mom invited me to make some with her a few months ago and my mind was blown. It’s ridiculously quick and easy to make so now there is no going back. If we are out of it for even one day, Matt is begging me to make more. Gone are the days of store bought granola. Which is great- because this stuff is yummier, healthier (no sugar or preservatives), and cheaper because you are buying/making it in bulk.
I’m serious, if you are a granola lover than you need to cut 30 minutes out of your day to make this. Not a granola lover? I’m pretty sure that’s because you have never tried this before! 😉
9-10 cups Old Fashioned Oats (If you add the optional ingredients, I would only do 9 cups)
1 1/2 cups Coconut Oil
1 1/2 cups Honey
1 Tablespoon of Salt
1 Tablespoon of Cinnamon
1 tsp Maple Flavoring
1 1/2 cups Whole Wheat Flour
1 1/2 cups of nuts (walnuts, pecans, or almond slivers)
1 cup shredded coconut (unsweetened)
- Preheat oven to 350 Fahrenheit
- Bring coconut oil and honey to a boil in a large pot.
- Add salt and stir until salt is dissolved.
- Take pot off of the burner and add your cinnamon and maple flavoring. *You’ll want to wait until everything stops boiling before you add your cinnamon because you don’t want it to burn.
- Slowly add your Oats and stir until the oats are evenly coated.
- Add the flour and optional ingredients and continue mixing.
- Divide oats onto two baking sheets.
- Bake for 10 minutes
- Take out and stir around before putting back in the oven (putting the sheet that was on the bottom rack on top and visa versa)
- Bake for additional 5 minutes
- Take out and stir around again
- Switch racks again and bake for 5 more minutes or until granola is looking golden brown and slightly crispy. (If you are baking on a convection setting you may not need these additional 5 minutes)
- Dump granola onto a clean surface and let it cool. (Cooling it on a clean, dry surface helps to prevent big clumps of granola)
- Store in an airtight container and enjoy! (I like to put some in a mason jar and keep the rest in a bag in the freezer to keep it cold and fresh. Matt likes to eat his granola room temperature but I actually LOVE mine straight out of the freezer. Someone needs to try it and let me know if I’m crazy or it actually is way better 😋)