Granola is a pantry staple in my house. A large, glass mason jar filled with sweet toasted oats, shredded coconut, and an assortment of nuts and seeds can always be found on the upper right-hand side of our food cabinet. And when the jar runs out, it is instantly replenished by either my mom, my sister, or myself—whichever one of us has an hour to whip up another (double) batch.
But don’t let the sixty-minute timeframe scare you. With only a 5-7 minute prep time and 45-50 minute cook time, our granola recipe is incredibly simple. Once the trays have cooled, our favorite way to enjoy this homemade treat is with yogurt and fruit, sprinkled in cereal, or on its own and by the fistful. Scroll down for the recipe and feel free to cut it in half, as it has already been doubled. However, it’s worth mentioning that extra granola stores well and makes an excellent gift!
6 cups rolled oats
1 cup slivered or sliced almonds
1 cup chopped pecans
1 cup shredded sweet coconut
1/2 cup sunflower seeds
1/2 cup pepitos
1/3 cup dark brown sugar
1 1/4 teaspoon salt
1/3 cup honey
1/3 cup molasses
1/2 cup vegetable oil
1 cup raisins or other dried fruit (optional and mixed in once cooled)
Combine dry ingredients in large mixing bowl. In a smaller separate bowl, combine molasses, honey, and oil. Stir wet ingredients together and pour over granola. Split granola onto 3 trays lined with parchment paper. Bake at 275F for 45-60 minutes. Stir every 15 minutes and let cool. Add dried fruit if desired and enjoy!