Homemade Granola is a staple in our home. I used to buy box after box. But for the last few years I’ve been making our own, and loving every crunchy bite.

Even with the ‘healthy’ and organic store bought varieties there were always things that didn’t need to be in my breakfast bowl… So, I decided to make my own. It didn’t take me long to realize there are a million different ways to make granola, with some swearing by this ingredient or method. I  value recipes with a little leeway far above the strict and staunch varieties. Besides, I never make it the same twice- but I will  give you the basics to a pretty healthy granola recipe that tastes decadent, and you make it your own from here.

All granola recipes start with something wet, to help bind the dry ingredients. I start with apple sauce and maple syrup. We happen to make our own of both applesauce and maple syrup and it makes this recipe even more special!

I also think the hint of apple + maple flavor takes this over the top- but I’ve used honey during syrup shortages without my kids noticing. I add a little fat in the form of coconut oil or butter (or some of both) and throw in the salt and cinnamon. If I want an extra warming batch I’ll add in some ginger (either fresh grated or powdered works here), nutmeg and maybe even cardamom.

This is where you can spice it up and add your own favorite flavors. Sometimes I’m on a vanilla kick and scrape a whole bean into the mix, I’ve also added almond extract – so yummy!

Then comes my only “no substitutions allowed” for this recipe: Coconut flakes. Not the limp, sugary kind, but the REAL DEAL – Bob’s Red Mill has consistently been the best for us. I may be a granola snob, but eating granola without those little toasted coconut flakes is like eating pie without filling (nothing against a good crust).

I like my breakfast to get me ‘moving’ if you know what I mean… So I pack these crunchy clusters with LOTS of fiber. This usually means both flaxseed meal and chia seeds. Together they add two different layers of crispiness, along with fiber. I also love Oat Bran to both add more fiber and lighten up  the mix while helping it bind together.

Then I’ll add whatever raw nuts I have around- pecans are a favorite for how they toast up light and (you guessed it) crunchy- but almonds, walnuts and hazelnuts have all made it in before. Just be sure to chop up a bit.

Last I’ll add the oats; plain, old fashioned, rolled oats.  I love elevating simple foods to another level by combining them with other simple, wholesome ingredients.

*UPDATED TO INCLUDE: I’ve been grinding up a cup or so of the oats into ‘oat flour’ (just a few pulses in a Nutri bullet, Ninja or food processor) and found it helps bind together even better!

Can you tell I love my granola yet?

Also: I’m currently on the hunt for local sustainable oat farmers… anyone out there, any tips?

The consistency should end up closer to cookie dough than cooked oatmeal if that helps…

Lay parchment down (trust me here!!) and then spread the mix onto a sheet (aka jelly roll) pan.  Any large pan can work, it helps to have some kind of edge).

You can also make a version with 1/2 cup more apple sauce and form it into bars by pressing flat and cutting when still warm. We just end up eating the bigger clusters in place of bars anyways, so I don’t bother anymore.

Let it bake for a good 20 minutes at 350ºF before stirring it. Then let those wholesome clusters bake for another 20 minutes. After those initial 40 minutes check every 5 minutes or so. Granola is like a batch of cookies baking, you need to time it just right! You’ll be rewarded with this satisfying taste from wonderfully simple ingredients.

Exactly how long you bake it for depends on how crunchy you like your granola. But in general, once the granola is starting to turn golden, and get crunchy, turn off the oven. Then leave the oven door cracked open and keep the pan of granola in place to let it keep drying- this step is KEY! You might think this is overboard, but it’s a practice I stumbled on and it makes the crunchiest granola I’d ever.

How did I only get blurry photos of the pan?!?

Mixing up this recipe can last for a few weeks, depending on how much you indulge. Store in an air tight container.

Mixing it with whatever fruits are in season (or dried or frozen) and yogurt or milk gives you an endless variety of breakfasts at your fingertips. (I just mixed mine with some apple crisp and yogurt yesterday morning, new Fall Favorite)

Ummm, I had no idea I had that much to say about granola…without further delay, here’s my base recipe:

Minnesota Crunchy Granola

1 C Apple sauce (great way to use all that home made sauce!)
1/2 C Maple Syrup (or honey)
3 T coconut oil or butter
(heat or microwave to melt oil/butter)
1 tsp Cinnamon
1 tsp Salt
(add nutmeg, vanilla, ginger here)
1/4 C Flaxseed meal
1/4 C Chia Seeds
1/2 Oat Bran
(can switch any of the above 1/4 C ingredients with any nut meal as well)
1/2 C REAL Coconut Flakes
1 C Chopped nuts
4-5 C Old Fashioned Rolled Oats
(grind/pulverize 1 cup of oats into flour)
Mix ingredients in order above, soupy at first, like cookie dough after adding oats.
Spread onto parchment, bake for 45-55 minutes at 350ºF, stirring often.
*Try not to burn your mouth as you take your test bites*

I know that many of the ingredients here are not locally produced (except the maple syrup and applesauce), but I figure making my own, and buying the dry ingredients in bulk is better for our tummies, the environment and way more frugal than any boxed granola out there.

Making a breakfast cereal that you love more than anything you can buy is pretty awesome, and it was one of my ‘aha’ moments around our food system.

My hope is that it will help you wake up to all the simple ways you can take control of the food you eat! Or at least that you make this recipe once and get to enjoy the simple joy of homemade granola.

If you try it, let me know if you come up with any new amazing flavor combos!!

Go ahead, Dig In and make some homemade granola!

Michelle