The Absolute Best Granola

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I love granola. Perhaps that might be obvious. :)

Over winter break, I enjoyed some delicious granola that Evan's mom made. I got the recipe + her own changes from the original. I made a batch last week with a few changes, so I could kick off 2015 with healthy breakfasts.

You guys, this recipe makes SO much granola. Like, I'll be eating it until March...

No complaints.

I love the simplicity of granola. You really can't screw it up. Throw in oats and any kind of nut, and you're good to go. My kind of recipe.

I serve this with blueberries, milk and chia seeds (coffee on the side!). I am loving it!

The Absolute Best Granola
Adapted from:  Megan's Granola


  • 8 cups rolled oats
  • 1 cup wheat germ
  • 1 cup oat bran
  • 1 cup flaxseed meal
  • 1 cup sunflower seeds
  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 1 cup slivered almonds
  • 1/4 cup brown sugar
  • 1/4 cup agave
  • 3/4 cup honey
  • 1 cup coconut oil
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla
  • 1 1/2 cups shredded unsweetened coconut
  • 1 1/2 cups dried cranberries

Preheat oven to 325 degrees. Line two large rimmed baking sheets with parchment paper or foil.

In a LARGE bowl, combine the oats through almonds. Stir to mix it up!

In a medium saucepan, combine the brown sugar through vanilla. Bring to a boil, then remove from heat and pour over oat mixture. Stir to coat evenly.

Divide granola between baking sheets. Bake for 15 minutes, stir, then bake for another 15 minutes (for a total of 30 minutes). Allow to cool on baking sheets then stir in coconut and cranberries.

Store in an airtight container.



  1. This sounds delish. The last time I made granola I failed hard (it was not granola-y enough, and never really dried out if you will.) Maybe this recipe will be my come back.


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