This homemade granola recipe is inspired by my Aunt Melissa. We lived on a commune in Vermont in the 1960s and 70s, where we grew and prepared all our own food. The actual granola recipe was lost when my aunt passed away decades ago, but I know this one is close because the smell as it bakes transports me back to those days. Melissa made massive batches of the healthy, slightly sweet cereal, enough to feed the dozens of people who shared the land with us, and also to sell at the local co-op, where my dad worked.
I love to pair this granola with homemade yogurt. If you’ve never made homemade yogurt before, you are in for a real treat. It is incredibly simple to make and it tastes amazing. You may never go back to store-bought again once you give it a try!
Video
Ingredients
- 1/2 cup (170g) honey
- 1/2 cup (110g) maple syrup
- 1/2 cup (108g) oil
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 6 cups (480g) rolled oats
- 1/4 cup (35g) sesame seeds
- 1/4 cup (35g) pumpkin seeds
- 1 cup (150g) chopped nuts
- 1 cup (100g) shredded coconut, sweetened or unsweetened
- 1 cup (120g) chopped dried fruit
Instructions
- Preheat oven to 350°F. Line two baking sheets with silicone mats.
- In a bowl, whisk together the honey, maple, oil, vanilla, cinnamon, and salt.
- In a large bowl, mix the oats, sesame seeds, pumpkin seeds, chopped nuts, coconut and the honey mixture.
- Divide the granola onto the two baking sheets. Spread it evenly over the mat.
- Bake for 20 minutes, then stir the granola. Continue baking for another 15-20 minutes and stir. Continue this process until the granola is golden brown.
- Cool completely, add the dried fruit. Serve with yogurt or milk.
This granola is made at least once a month at our house. Love how easy it is to sub in/out ingredients to one’s liking!
Zoe posted a vid on Insta today that showed her using a whisk…to mix the granola…..but it was so quick I couldn’t see what type whisk it was…can you advise.
Hi Kathy! Zoë has several of them in her Amazon shop so you can take a look at the different options. It’s called a Danish Dough Whisk. Cheers!
Made this today. Since my husband doesn’t eat granola, I’ll be eating this a long time. I had to watch it carefully because it started to burn. I love that it’s not cloyingly sweet. I used unsweetened coconut, sunflower seeds and almonds and I really like the combination. No more store bought granola for me!
Hi – What type of oil do you recommend using? Thank you.
Hi Jean! Whatever you have is great. Any neutral oil will work, or if you like the flavor of coconut oil or olive oil, both are also delicious. Enjoy!
This recipe is perfect! Mine browned quite quickly (guessing my oven runs a bit hot) so will turn down the temperature the next time I make this. Highly recommend!
I was Melissa’s business partner in this endeavor 🙂 and I have wonderful memories of us stirring great quantities of honey and/or maple syrup with the oil, mass-producing bag after bag of this wonderful granola. We used an old pizza oven, which worked perfectly for it.
My grandchildren love the homemade granola!
They eat it with milk, though my husband and I eat it with Greek yogurt!
As always, thank you Zoe for sharing your delicious recipes!!
Love that you honored Melissa Zoë.