Homemade Granola

Homemade Granola

Increasingly, I’ve been trying to cut down on the amount of processed food our family eats.  A necessary part of this effort has been to make from scratch a lot of the “basics” that we eat on a daily basis, like bread, granola bars (recipe soon!), and cereal.  I came across this recipe for granola and it has since become my favourite breakfast food.  In a bowl of milk or yogurt, topped with fruit and chased with a glass of orange juice, this cereal is the perfect start to my day.


Here’s what you need:

2 cups shredded coconut (sweetened or unsweetened)

2/3 cup walnuts, coarsely chopped

2/3 cup almonds, coarsely chopped

6 cups old fashioned rolled oats

6 tbsp. canola oil

1 cup honey

¼ cup ground flaxseed

½ tsp. ground cinnamon

½ tsp. salt

2 cups dried cranberries, raisins or cherries

8 oz. dark chocolate chips

Here’s what you do:

Preheat the oven to 325˚ F.

Throw the coconut in a large frying pan, distribute it in an even layer over the pan and cook on medium heat, stirring frequently, until it is golden brown.  Transfer to a bowl and  return the pan to the burner, this time adding the walnuts and almonds.  Cook these until golden brown.  Add the oats and olive oil and continue to cook, stirring occasionally, until the oats are lightly toasted.

Transfer the oat mixture to a large bowl and stir in the honey, ground flaxseed, cinnamon, and salt.

Layer some parchment paper or wax paper on a large baking sheet.  Spread the oat/nut mixture over the sheet in a thick layer and bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

Stir in the toasted coconut and dried fruit.  Let the granola cool to room temperature and then break it into small clusters, mix in the chocolate chips, and store in an airtight container.

Recipe adapted from Annie’s Eats.