Yummy Granola Recipe

Written By Timothy Rankin

Do you ever find yourself needing a quick breakfast (or snack!), but wanting something without the additives of boxed cereal? This is a family favorite at our house. I love to make it ahead and use it for weekend breakfasts, on yogurt, or sometimes it just gets eaten plain. A friend shared this recipe with me when Tim and I got married and I’ve been making it ever since. I love how super easy it is to changed it to personal taste and also to the ingredients you have on hand. I hardly make it the same way twice. I hope you and your family enjoy this recipe as much as we do!

What You Need:

  • Two mixing bowls (one large and one smaller)

  • A large spoon

  • Whisk

  • 1 cup measuring cup

  • 1/2 c measuring cup

  • Tablespoon

  • Teaspoon

  • 2-3 large cookie sheets

Ingredients

  • Oatmeal

  • Ground Flax

  • Coconut flakes

  • Sunflower seeds

  • Chopped pecans

  • Water

  • Salt

  • Oil

  • Honey or sugar

  • Vanilla

  • Pokey Cow Farm milk to enjoy with the finished product :)

Making the Granola

Preheat the oven to 300 degrees

Combine in large mixing bowl:

8 c. oatmeal (old fashion or instant)

1 c. ground flax seed

1 c. coconut flakes

1 c. unsalted sunflower seeds

1 c. chopped pecans (or any kind of nuts you like)

Mix together. Feel free to substitute ingredients for what your family likes or you have on hand. I usually don’t have coconut flakes, but I add almonds to it. I just try to keep the cup amounts the same (e.g. if I don’t have coconut or sunflower seeds, I might add a two cups of almonds to make up for it).

Blend together in smaller bowl:

1/2 c. of water

1 TBS salt

1 c. of liquid oil (I use heated/liquified coconut oil or olive oil)

3/4 c. honey or sugar

2 tsp. vanilla

Use the whisk to mix together until blended. Add the blended liquids to the dry ingredients and mix thoroughly. Spread out on 2-3 cookie sheets and bake for about 45 minutes stirring it roughly every 20 minutes. You’ll want the granola to be dry and golden. Let it cool, break it apart, and store it in covered containers. It keeps for a long time, but you can also freeze extra to be used for later.


Dish some into a bowl, pour raw milk over it, and enjoy!


Timothy Rankin
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