This classic granola is a perfect, healthy addition to yogurt or just for snacking. You won’t be disappointed. We eat it by the handful!
My dad loves granola, so for his birthday, I decided to make him a few batches and mail them to him (since he lives several states away).
I picked out a classic granola recipe from Cookbook Catchall which sounded delicious and I knew my dad would love it since it was loaded with dried fruits and nuts.
I also found a French chocolate granola originally from Orangette on Picky Apple that I knew I had to make. Both turned out amazing!
The classic granola was filling and healthy and I loved the addition of flax seeds. The flavors were simple but so delicious.
And the chocolate granola, oh my, after stealing some, I realized I could eat the entire batch myself (sorry, no picture of this one, I was in a rush to mail it before I ate it all!).
It was also simple in flavor, nothing fancy, but that’s what I loved about it. The best part is that my dad loved it and devoured both batches, so I can say it was a hit!
I’ve been eating the classic granola (yes, I saved some for myself) with yogurt and fresh fruit every morning for the past few weeks and it’s the perfect breakfast. I know I’ll be doing both over and over again. Enjoy!
Classic Granola
Yield: 32 servings (about 16 cups) Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes
Ingredients
- 6.5 cups (650 g) old fashioned rolled oats, not quick cooking
- 2.5 cups (213 g) unsweetened coconut
- 1 cup raisins
- 1 cup dried cranberries
- 1 1/4-1 ½ cups sliced almonds, or whole, chopped, slivered or a combination – I used slivered
- 1 ¼ cups pecans, whole or chopped to the size you like
- ½ cup high-quality honey
- ½ cup canola oil
- ½ cup sunflower seeds
- ½ cup flax seeds
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of batter onto two parchment-lined baking sheets (I used my Silpat wrappers).
- Bake for 15 to 20 minutes, stirring and rotating pans halfway through, until batter is golden brown. Be careful with the granola: it will quickly go from golden to burnt and will continue to cook while cooling when removed from the oven. The batter will be moist when it comes out of the oven, but will become crunchy and cakey as it cools. Keeps for 1 to 2 weeks.
Notes
Changes: Replace any nuts with other nuts such as cashews, walnuts, or peanuts (it’s a good idea to leave some nuts whole as it changes the texture) • Add more dried fruit such as apricots or dates • Add 1/2 teaspoon pure vanilla extract • For a nutty granola, increase the percentage of nuts.
