Homemade Granola

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3 minutes
July 22, 2021
Carole Jones
“Mom!  Hurry!  Hurry!  Hurry!”  That was the response of my five year old when I sent her upstairs just a few moments ago to check on my one year old.
 
My stomach instantly became nauseated as I imagine what disaster I will find as I run up the steps two at a time.  I found him in the girls bedroom covered from head to toe in hair conditioner.  It is all over a stack of library books, smooshed all over the carpet with a nice trail that leads into the bathroom where he squirted at least half the bottle into and all over the toilet.
 
If I were a better blogger, I would have grabbed the camera so you see for yourself, but I was a bit overwhelmed and frustrated at the time.  I’m sure all you Mom’s can picture it on your own having been through similar situations yourselves.

Homemade Granola

I had a completely different story to share with you that went hand and hand with my granola recipe, but I thought you would all get a laugh from my morning.

This amazing recipe is made once a week in our house and I make a double batch.  It doesn’t last a day.  We LOVE granola and this is so much better (and cheaper) than what you can buy in the store.  What is great about this recipe is that you can change it every time and try all kinds of variations.   We love it served with fresh fruit and vanilla yogurt.

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Homemade Granola

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Ingredients

2 C whole oats (not quick)


2 Tb brown sugar


1/4 tsp salt


3 Tb canola oil


1 Tb water


1/4 C honey


1 C additional ingredients


1 tsp additional flavorings

Additional ingredients:  coconut flakes, pecans, walnuts, almonds (all nuts must be unsalted and raw), flax seed, raisins, craisins, dried fruit

Additional flavorings:  vanilla extract, almond extract, cinnamon, orange zest, ground ginger

Instructions

1.  Preheat oven to 300 degrees.  Mix the all the ingredients together in a large bowl until all the dry ingredients are evenly coated.
2.  Spread onto a greased sheet pan and bake for 26-30 minutes, stirring completely after the 10, 20, 23, and 26 minute mark.  After 20 minutes in the oven, it browns very quickly so watch it closely and keep stirring until golden brown all over.
3.  Cool completely and store in an airtight container.
My favorite version includes 3/4 C coconut, 2T flax seed, 1/4 C chopped pecans, 1 tsp vanilla and 1/2 tsp cinnamon.  I add dried fruit to the individual servings since not everyone likes it.
  • Author: Carole Jones

Nutrition

  • Serving Size: per 1/4 cup
  • Calories: 121
  • Sugar: 10g
  • Sodium: 75mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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