Homemade Granola – why pay the big bucks, do it yourself!

Written by Diana - April 19, 2012 0 Comments

I am a granola eater from way back. After my bacon and eggs, then granola is my next favorite breakfast and it’s so versatile too.  You can eat it for breakfast – my preferred way is with greek yogurt, some fruit or in the winter applesauce or home canned peaches or plums, and some ground flax seed  My son loves it with milk – in a bowl – the regular way, but granola’s not just for breakfast.  When I was a boyscout in high school, we used to make GORP to carry along on backpacking trips.  Gorp stands for granola, oats, raisins and peanuts, but sometimes we often added m & ms and other nuts.  I often use granola as a topping for my peach cobbler or on top of apples and applesauce, and you can also toss back a handful for a quick snack. Maybe that’s why we run out so fast – because it’s so useful.

Granola in the store can cost a pretty penny – more than three dollars for a small box.  However, the ingredients – are not really expensive individually and you can make your own granola easily.  I’ll give you my super easy recipe for a really quick, and easy granola, but you have to make it yours.  How will you change up my recipe to make it the one you like best?  Substitute for the puffed rice – that’s a local cereal ingredient from Stutzman farms in Ohio. Maybe coconut isn’t your favorite?  I’m not a fan mostly, but I like the dried unsweetened coconut in granola better than that sweet soft stuff.  My recipe is pretty darned good, but go ahead and play with it and make it your own, and then stop buying the stuff in the stores with the preservatives.  Your way is much better than the box of pre-made.

Diana's Homemade Granola
Prep time
Cook time
Total time
Slightly sweet granola - more chewy than crunchy
Recipe type: Breakfast
Serves: 10
  • 2 cups oats
  • 1 cup stutzman farms puffed rice
  • ½ cup coconut
  • ½ cup slivered almonds
  • 2 tbs olive or canola oil
  • ¼ cup honey
  • ½ cup apple cider
  • 1 tsp almond extract
  • 1 tsp cinnamon
  • grated nutmeg
  • ½ cup dried cherries
  • ¼ cup golden ground flax seed
  1. On a baking sheet, or baking pan that will hold all of the granola in a shallow layer, mix the first four dry ingredients - oats, puffed rice, coconut, almonds.
  2. In a small saucepan heat up oil, add in honey and apple cider. Stir constantly until starts to simmer.
  3. Pour the wet ingredients over the dry on the cookie sheet and stir around to mix thoroughly.
  4. Bake at 350 for about 30 minutes stirring a few times throughout the baking.
  5. Take out of oven, stir another time. Sprinkle flax seed over top, with the cinnamon, nutmeg and dried cherries.
I store mine in the fridge to make sure it stores well, though it doesn't last more than a few weeks.


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