This winter, I found myself craving hot and hearty oatmeal for breakfast. It was just the thing to get myself mentally prepared for the day during the long, cold days of the pandemic. Wrapping my hands around the warm mug and the smell of cinnamon gave me the energy I needed. Once the weather breaks, I always eat lighter. 

Summer fruit with yogurt is how I like to start my day when the sun is shining and the air is warm. Along with the sweetness of the fruit and creaminess of the yogurt, I enjoy some crispy, crunchy texture in my bowl. If you’ve ever looked at the nutrition label on store-bought granola, there are many ingredients I can’t pronounce, so I wanted to make my own with fresh, simple foods. I tried several recipes, got a couple of tips from my sister, Barb, who makes homemade granola too, and created my own that I love. On those days that you can eat breakfast outside, grab your spoon and fill a bowl with sweet, crisp granola with your favorite add-ins and seize the day! Enjoy! 

Great Granola!

  • 2 cups old fashioned oats
  • 2 oz pack of sliced almonds
  • ¼ tsp table salt
  • Shake of cinnamon
  • ¼ cup canola oil
  • ¼ honey (plus a couple squeezes more if you like it a little sweeter!)
  • ½ to ¾ cup of sweetened coconut(optional)
  • A teaspoon or so of vanilla
  • Any dried fruit you like. I added cranberries, cherries, and chopped apricots

Preheat oven to 350. Toss the oats, almonds, salt, and cinnamon in a bowl. In a separate bowl mix the oil, honey, and vanilla. Pour the oil mixture over the dry ingredients and mix until fully coated.

Spread the mixture evenly on a lined cookie sheet. Bake for about 8-10 min then stir. If you want to add coconut, add it to the mixture now. (I add it halfway through so it doesn’t burn) 

I like my granola in large chunks so I spread the mixture out again and press it down with a spatula. Bake for another 5-6 minutes. Watch it closely and take it out as soon as it gets a little brown. Mix in your dried fruit and press it down on the baking sheet again. Cool for a couple of hours on the pan or even overnight. Break into small pieces and store in an airtight container. This recipe does have a small crunch but not hard like many store bought granola. The texture is on the chewier side so it’s easy on your teeth. Enjoy!