Homemade granola is such a staple in our house, I often forget what the store bought version tastes like, but I vaguely recall it resembling overly sweetened cardboard. But for some reason I always bought it. I liked the idea of having granola on hand. I remember a lovely bed and breakfast on our honeymoon that had a giant bowl of homemade granola displayed in the kitchen (along with a big jar of biscotti but that’s another post!) and not until 10+ years later did I make that happen on a regular basis in my own kitchen.
I also realized that when we are on vacation at nice resorts and I see housemade granola on the menu, I always make sure I order it at least once during our stay. I figure if the Chef has a house granola, I have to try it! And I’m almost always glad I did. It feels like a light and healthy way to start the day, especially since most days I’m an egg girl.
I’ve tried many many granola recipes, and at one time or another, I’ve declared them the “best granola recipe.” But, while they were all really good, this recipe is the one that has become a house favorite. So, below, I present to you my House Granola. It’s inspired by many recipes out there, but mostly by one of my favorite cookbooks Cooking at Home with Bridget and Julia.
Granola has been a staple in our household for longer than I can remember. Everyone in our house likes it served differently, but my favorite is with almond milk and sliced fresh peach or banana on top. It's also delicious 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. This version is inspired by one of my favorite cookbooks Cooking at Home with Bridget and Julia.
- 5 cups old-fashioned rolled oats
- 2 cups pecans raw, unsalted, 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
- 3/4 cup coconut oil
- 1/3 cup packed light brown sugar
- 1/3 cup pure maple syrup
- 4 tsp vanilla
- 2 large oranges finely zested with a microplane
After Baking Add-Ins
- 2 cups dried cranberries
- 1/2 cup dried apricots roughly chopped
Preheat oven to 325° Line a rimmed baking sheet 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.
Place mixture on prepared baking sheet 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 pan after 20 minutes to ensure even baking.
Remove pan from oven and sprinkle on dried fruit. 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 several weeks.