Our Best Classic Homemade Granola Recipe, just like mom used to make!
In college my beloved roommate Laura was the most peaceful and patient person I knew.
She was able to put up with my emotional rants and topsy-turvy life as I: planned a wedding, waited tables, played resident adviser, finished my internship, and completed my senior portfolio project.
Sometimes she was the only comforting part of my day. Everyone needs a Laura.
I lost contact with Laura for several years after college as we both moved out of town.
When we finally reconnected, we reminisced over funny memories, people we missed, and about our favorite dorm room snack… My mom’s granola.
I had almost forgot. We lived on granola that year!
Of course I had to be reminded of this. My life was so hectic, I had twitchy-eye syndrome for several months after I graduated.
Thankfully these days I am much better at managing stress. Instead of taking on too much, I make it my goal to do fewer things, but do them well.
When I make mom’s granola, AKA our Best Classic Homemade Granola Recipe, I tend to do as mom did and use whatever I find in the pantry to mix in with the oats.
Yet when I’m planning ahead, the Best Classic Homemade Granola Recipe posted here is my favorite combination. I love the color the pepitas, dried cherries, and golden raisins bring.
I also minimize the spice. Cinnamon is powerful; too much will mask all the other flavors.
In my family we eat our Best Classic Homemade Granola Recipe as cereal with milk or yogurt.
We also make this granola without the dried fruit, and serve it as a crunchy topping for ice cream with berry sauce, and over fresh cut fruit! YUM.
Best Classic Homemade Granola Recipe
Yield: 5 1/2 cups
Prep Time:5 minutes
Cook Time:25 minutes
- 2 cups rolled oats
- ¾ cup slivered almonds
- ½ cup pepitas (shelled pumpkin seeds)
- ¼ cup flax seeds
- 1 cup shredded coconut
- 2 tablespoons oil or melted butter
- 3 tablespoons honey
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup dried cherries
- ½ cup golden raisins
- Preheat the oven to 350 degrees. Spray a rimmed cookie sheet with non-stick spray. Mix oats, seeds, and nuts on the cookie sheet. Pour oil and honey over the mixture and sprinkle with salt and cinnamon. Toss well. Spread the mixture evenly over the cookie sheet.
- Bake for 20-25 minutes, until the coconut is golden-brown. Cool on the cookie sheet.
- Once cooled, mix in the dried fruit and store in an air-tight container.
Yield: 5 1/2 cups, Serving Size: 11
- Amount Per Serving:
- Calories: 281 Calories
- Total Fat: 16.4g
- Saturated Fat: 4.3g
- Sodium: 61mg
- Carbohydrates: 27.3g
- Fiber: 4.9g
- Sugar: 10.3g
- Protein: 7.8g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!