Why Homemade Granola is a Staple in Our Home

Homemade granola has become such a staple in our house that I often forget what store-bought versions taste like. From what I remember, store-bought granola resembles overly sweetened cardboard—yet, for some reason, I used to buy it. I liked the convenience of having granola on hand, but I never realized how simple and rewarding it would be to make it myself.

The Inspiration Behind Making Homemade Granola

Years ago, on our honeymoon, we stayed at a lovely bed and breakfast where a giant bowl of homemade granola was displayed in the kitchen each morning. (There was also a big jar of biscotti, but that’s a story for another post!) The granola was delicious and left a lasting impression on me. However, it wasn’t until over a decade later that I began making granola regularly in my own kitchen.

Photo Apr 06, 10 47 40 AM — Extra large mason jar with scoop

Enjoying House-Made Granola on Vacation

Whenever we’re on vacation at a nice resort, I always look for house-made granola on the menu. If the chef offers a special granola, I make sure to order it at least once during our stay. There’s something delightful about starting the day with a light option of yogurt, granola and berries – especially since I usually favor eggs for breakfast. More often than not, I’m glad I tried it!

Finding the Perfect Granola Recipe

Over the years, I’ve experimented with countless granola recipes. Each one seemed to be “the best granola recipe” at the time, but I never quite settled on a favorite – until now. After many trials, this recipe has become a household favorite. It’s inspired by various sources, but mostly by one of my favorite cookbooks, Cooking at Home with Bridget and Julia.

Introducing Our House Granola Recipe

I’m excited to share with you our Homemade House Granola recipe. This granola is the perfect balance of flavors and textures, and it has earned its place as a beloved breakfast staple in our home. Whether you’re enjoying it with yogurt, milk, or straight from the jar as a snack, I hope this recipe becomes a favorite in your kitchen too.

Cheers,

Christina

Photo Jul 14, 9 16 42 AM — A tasty breakfast: House granola, fresh peach with almond milk

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Homemade Granola

Granola has been a staple in our household for longer than I can remember. Everyone in our house likes it served differently – my husband's favorite is with almond milk and sliced fresh peach. My favorite is granola sprinkled over Greek yogurt flavored with a little maple syrup and orange zest or juice. With the crunchy clusters of oats, seeds and nuts and the chew of the cranberries and apricots, it couldn't be more satisfying.

Course: Breakfast

Author: Christina Shoup

Ingredients

Dry Ingredients

4 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup pecans raw, roughly chopped
1 cup walnuts raw, roughly chopped
1/2 cup flaked coconut unsweetened
1/2 cup sunflower seeds raw, unsalted
2 tsp cinnamon
3 pinches flake sea salt, such as Maldon can use 1/2 tsp kosher salt instead

Wet Ingredients

3/4 cup coconut oil
1/3 cup packed light brown sugar
1/3 cup pure maple syrup
1 egg white, lightly beaten
4 tsp vanilla
2 large oranges finely zested with a microplane

Optional After Baking Add-Ins

2 cups dried cranberries, cherries or golden raisins
1/2 cup dried apricots roughly chopped

Instructions

Preheat oven to 325° Line 2 rimmed baking sheets with parchment paper.
Combine dry ingredients in a large mixing bowl.
In a glass measuring cup, melt coconut oil until liquid, about a minute. Add rest of the wet ingredients and whisk until throughly combined.
Pour wet mixture over dry mixture and fold together until all oats, nuts and seeds are well coated.
Divide the mixture between the prepared baking sheets and spread out evenly, pressing firmly with a spatula.
Bake on an upper middle rack until slightly golden, about 40 minutes. Be sure to spin your sheet pans after 20 minutes to ensure even baking.
Remove pan from oven and sprinkle on dried fruit, if using. Let sit until granola is completely cool and gently mix together, taking care not to break up too many of those granola clusters. Stores well in a sealed container for a week or two.

Notes

*This granola is also excellent without the dried fruit and stored in the freezer for up to a month – it stays very crunchy and is delicious eaten frozen! You can always add the dried fruit when you’re ready to eat or skip the dried altogether and add fresh fruit to your bowl.

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