Today I want to share the homemade granola recipe that my husband perfected a few months ago. When we moved to Germany, it became difficult to buy our favorite granola from The Table in North Carolina, so Chris decided he was going to figure out how to make his own. This recipe is a pretty close copycat of theirs (but I will be bringing back a suitcase full in August!).
This is also our monthly recipe post in a series that’s hosted by our friend Marty at A Stroll Thru Life. Be sure to scroll through to the bottom and check out everyone else’s recipes–I’ve found quite a few new favorites this way!Jump to Recipe
We start with a mixture of American and German ingredients. Don’t worry, you’ll be able to find everything you need in the States, so don’t worry if the products look a little different.
Best Homemade Granola Recipe
This is so good, it won't last for long, but it can be frozen for extended storage.
- 3 c. steel cut oats
- 1-1/4 c. chopped pecans (or 5.75 oz)
- 1-1/2 c. pumpkin seeds (or 8 oz)
- 3/4 c. unsweetened coconut flakes
- 1 c. dried cranberries
- 1/2 c. honey
- 3 T. maple syrup
- 1/4 c. extra virgin olive oil
- 2 T. canola oil
- 1 t. Madagascar vanilla bean paste I use Trader Joe’s or Nielsen-Massey
- 1/2 t. vanilla extract
In large bowl, mix oats, pumpkin seeds, and pecans. Add a little salt (if you want) – DON'T OVERDO!
Reserve the coconut flakes and cranberries.
Warm the honey in the microwave and mix the wet ingredients into the warm honey so it is easy to blend together.
Pour 1 c. of the wet mixture over the dry and mix well, then spread onto a baking sheet lined with parchment.
Bake at 300 for about 25 to 30 minutes, stirring every 10 minutes. Pay attention to browning (it will continue to brown even after you pull it from the oven).
For the last 5 minutes, I spread the coconut flakes across the top like shredded cheese on a casserole. You can adjust how much you want, but remember coconut can be overpowering.
Bake for a final 5 minutes to brown the coconut and let rest on counter to cool — about 30 to 45 minutes.
Add cranberries, mix and store in an airtight container.
We love ours with a dollop of yogurt and fresh fruit, or with the fresh whole milk that we get directly from a farm at their milk automat (another fun European thing that I wish we had in the States).
This is a great recipe to give as a hostess or holiday gift, too.
Be sure to visit the other participants and pin their recipes. Thanks for stopping by!
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