When I tell people that I make my own granola I always get the same reaction “Really? You can make that?” Not only can you make it, my question is ‘why wouldn’t you!?” There are so many benefits to homemade granola:

• You control the ingredients (hint: exclude nuts and use this as part of their child’s snack for school)

• Granola has to be one of the easiest things to bake , and

• When you bake it your whole house smells amazing!

Keep a container of granola on the counter – it’s a great topping for yogurt, fruit cocktails and oatmeal or a handful as a snack. Store in an airtight container and it will last 7-10 days (if your family doesn’t devour it earlier!).

Understand the simple guiding principles of making granola and you too can master making your own granola and come up with your own recipe.

    Granola guiding principles:
  • The type of honey you use makes a difference. The more fragrant the honey the more tasty your granola. My recommendation is to use a wildflower honey.
  • The dry ingredients are predominantly oats combined with other grains or seeds. Always use rolled oats and not instant oats and combine your dry ingredients separately from the wet ingredients.
  • Don’t bake those ingredients that are already dried or baked. This would include any dried fruit, coconut flakes, etc. Dried fruit that is baked becomes very tough and previously baked ingredients simply become over baked. Leave these out of the oat mixture and add them in once the oats are done baking.
  • The wet ingredients always include an oil and something sticky and sweet, like honey. Coconut oil lends itself very well to granola due to its light texture and subtle flavour.
  • Always bake granola on a low heat – don’t rush it.

Here is my recipe for homemade granola that is always a hit..

The Roseberry Kitchen Homemade Granola

In a large bowl combine:
• 3 cups of rolled oats (not instant)
• 1/2 cup sliced raw almonds
• 1/2 cup raw unsalted pumpkin seeds
• 1/2 cup raw unsalted sunflower seeds
• 1/2 tsp ground cinnamon

In a separate smaller bowl mix:
• 1/4 cup coconut oil, melted
• 1/2 cup liquid honey
• 2 tbsp. golden or brown sugar
• 1/2 tsp kosher salt
• 1 tsp vanilla extract

Set aside for adding after baking:
• 1/2 cup roasted coconut flakes
• 3/4 cup dried cranberries

  1. Preheat the oven to 300 F bake or 275 F convection bake. Line a large baking sheet with parchment paper.
  2. Combine the dry ingredients in a large bowl. Whisk the wet ingredients together in a smaller bowl.
  3. Add the wet ingredients to the dry ingredients mix well and spread evenly on the parchment lined baking sheet.
  4. Bake for 20 minutes, remove from the oven and mix, then bake another 15 minutes or until it starts to turn a golden colour. Watch your granola on the second bake. Every oven is a little different in temperature.
  5. Remove from the oven, add the coconut flakes and cranberries and gently combine. Allow to cool completely on the baking sheet before breaking up and storing in an air-tight container.