Gratifying Granola
The Best Homemade Granola (According to My Family!)
Some recipes quietly become part of your family's traditions, and this granola is definitely one of them.
I can honestly say this is one of the most requested recipes in our house. Every time I make a batch, I know I'll have three adult children asking, "Is there any left?"
My son, Matthew, helped me fine-tune this recipe by suggesting ingredients that provide a wider variety of essential amino acids—the building blocks our bodies use to make protein. Together, we created a granola that's not only delicious but also packed with wholesome ingredients that make you feel good about every handful.
My son Richard rarely heads out on a fishing trip without a bag tucked into his gear. It's the perfect snack for long days outdoors, crunchy, satisfying, and filling enough to keep him going.
And then there's my daughter, Jennifer. She insists this granola is her lucky charm! Before she and her husband left for a weekend getaway to Chumash Casino, I surprised them with a fresh batch for the drive. Jennifer still swears it's the reason she hit a jackpot. I can't promise it'll improve your luck, but it certainly makes any road trip a little more enjoyable!
The only real family disagreement? Making sure everyone gets an equal share. I generally divide each batch as fairly as possible, but sometimes...well...I quietly make a batch and don't tell anyone.
Shhh...let's just keep that between us.
A Little Granola History
Granola has been a breakfast favorite for generations, but it's just as popular as an anytime snack. Traditionally made with rolled oats, nuts, seeds, and a natural sweetener like maple syrup or agave, it's baked until golden and crisp, then often mixed with dried fruit. It's wonderful sprinkled over yogurt, served with fresh berries, or simply enjoyed by the handful.
Its portability and long shelf life have also made granola a favorite among hikers, campers, backpackers, and travelers. Lightweight, nutrient-dense, and easy to pack, it's been fueling outdoor adventures for decades.
Here's a fun bit of trivia you may not know: the names Granule and Granola were actually registered trademarks in the United States during the late 1800s for baked whole-grain foods. Then, during the health-food movement of the 1960s, granola made a remarkable comeback. As fruits and nuts became popular additions, it quickly became a symbol of wholesome eating. In fact, at the legendary Woodstock Music Festival, the colorful counterculture icon Wavy Gravy helped popularize granola by serving it to thousands of festival-goers.
Who knew a simple mixture of oats and nuts had such an interesting history?
Whether you're packing it for a road trip, sprinkling it over your morning yogurt, taking it on a hike, or simply enjoying a handful with your afternoon cup of tea, I hope this granola becomes as much a part of your family's traditions as it has ours.
Enjoy!
Ingredients
6 c. rolled oats (methionine/leucine) 2 c. shredded coconut (threonine)
1 c. slivered almonds (leucine) 1 c. unsalted sunflower seeds (tryptophan)
1 c. chopped walnuts (isoleucine) 1 c. coconut oil
1 c. pecans (isoleucine) 1/2 c. maple syrup
1/2 c. sesame seed (tryptophan) 1/2 c. agave nectar
1/3 c. chia seeds (isoleucine/lysine/histidine) 2 Tbsp. molasses
1/4 c. hemp seeds (threonine) 1 c. cranberries (valine)
1 tsp. sea salt 1 c. raisins (phenylalanine)
Directions
1. Preheat oven to 325 degrees F.
2. In a large bowl, stir together the first ten ingredients. Set aside. In a small pan over medium heat, combine the coconut oil, maple syrup, and agave. Warm through, stirring to blend. Let cool. Pour over dry ingredients and mix until evenly coated. Spread out in an even layer on 2 parchment-lined cookie sheets. For a chunkier texture, eliminate the parchment paper and oil the bottom of two cookie sheets.
3. Bake for 25 minutes in a preheated oven, alternating trays halfway through. Immediately after granola comes out of the oven, stir in the raisins and cranberries. Let stand until cooled. Store in an airtight container at room temperature for up to two weeks.
Note: This recipe allows the baker to add an assortment of nuts, seeds, and dried fruit. Make it your own! Enjoy…