Just recently I started to make my own granola more regularly.
Besides being delicious, there are a few other reasons for this:
- I wanted a wheat free option for us for breakfast.
- Granola is SO dang expensive in the grocery store. I just don’t get this. The ingredients are so cheap, yet a box of granola can set you back almost $8 for a teensy weensy box. What’s up with that?!
- Granola is so versatile: it’s great as a breakfast cereal, a topping for yogurt or just alone as a snack.
- Oh, can’t forget that it’s yummy too. What’s the point if it doesn’t taste good? ;)
It’s sweet and crunchy. And simple.
It makes the perfect hearty breakfast!
Just keep the granola in a handy, easy to grab container on your counter,
and everyone can just help themselves.
I use a large glass container to store it (you may remember it from my kitchen organizing post),
and it sits looking all scrumptious on my counter.
So here goes. It’s a great recipe, and will take you less than an hour to make!
- 4 cups rolled oats
- ½ cup packed brown sugar
- ½ tsp cinnamon
- 2 tbsp Chia seeds
- 1 cup shredded coconut (divided in ½ – ½ for baking, ½ to add later)
- ½ cup butter
- ½ cup honey
- Preheat your oven to 325 degrees.
- Line a baking sheet with parchment paper.
- In a bowl combine the oats, brown sugar, cinnamon, Chia seeds and ½ cup of coconut. Toss to mix.
- In a saucepan over low heat melt the butter, then add the honey. Stir to blend. You don’t need to boil it, just mix it.
- Pour the honey mix over the oat mixture and mix well.
- Spread the granola mix out onto the baking sheet and bake for about 25 to 30 minutes, until crunchy and golden.
- Cool. The granola will harden as it cools, so don’t be worried if it seems soft when you take it out of the oven!
- Once the granola has cooled, add the remaining coconut.
Recipe adapted from Williams Sonoma
My little guy says it tastes like a cookie! Winning!
Have a delicious day!