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I love granola – especially when it’s homemade!
I know, you’re going to tell me that it’s easy to buy ‘healthy’ granola and yes – there are some great products out there. But, it’s not hard to make and I have an amazing Homemade Granola recipe that is requested quite frequently by my family and friends!
My friend Diane (one of my soul sisters xo) met Katie Hartman, founder of Balsamic Mercy, a few years ago at a retreat in California. She had the incredible experience of working with this renowned chef and Katie’s recipe is one of Diane’s favorites and she shared it with me. Now I’m sharing it with you!
I’ve made it twice now and I love how the granola is in chunky clusters. It’s great as a yummy snack – in moderation of course! Be sure to store it in a covered container – I keep mine in Mason jars.
Have you ever made your own granola? What about granola clusters?
I’d love to hear what ingredients you use, so please share your tips in the comments below 🙂
Yields: approx. 4-5 cups • a serving size is 2-3 clusters (depending on how big you break the pieces!)
Preheat your oven to 300°F. Line a baking sheet with parchment paper.
Place the oats in a bowl and add the coconut oil. Using your hands, rub the oil into the oats thoroughly. This step is very important; it really makes the difference between decent granola and outstanding granola. Take your time and try to visualize each individual oat flake getting saturated with oil.
Now pour in the maple syrup and repeat. Once you're satisfied that every single oat has absorbed some liquid, add the remaining ingredients. Combine all. Pour out onto your parchment lined baking sheet and firmly pat out into an even layer. It should be a uniform thickness with no gaps.
Bake 25-30 minutes. Some ovens may take longer, up to 40 minutes. The granola is done when the coconut flakes in the middle are a nice golden brown. Remove from oven and let cool completely before breaking up into chunks.