Easy Nutty Granola

Breakfast | August 22, 2015 | By

I make this super Easy Nutty Granola every other week or so and keep it in an airtight container in my refrigerator at ALL times. Every morning I fix our “breakfast to go” containers and we take them with us to work. You’ll find non-fat greek yogurt with a drizzle of honey and some nutty granola on top if you look inside of mine. My husband prefers a sweeter version so he gets vanilla yogurt with granola.  This granola is slightly sweet, just a little salty from the nuts and it has a whole lot of crunch which is what I love.  Most importantly, it is packed full of protein…it really holds me until lunch rolls around.


If I happen to be out of yogurt or just feel like a change,  it’s great as a cereal with a little milk and a squirt of honey. I finally started buying those packs of little milk bottles at Sam’s so I can just grab a milk bottle with my container of granola and take my breakfast to go this way too. FYI, those milk bottles freeze beautifully if you see the expiration date creeping up before you’ve used them up.

When I come home from work and need just a little somethin’ to munch on before dinner? A handful of granola always seems to hit the spot.



I keep a big container of mixed nuts in my freezer and it holds a wonderful selection of crunch – pecans, peanuts, cashews and macadamia nuts. When I’m making my granola I simply scoop out a heaping cup, give them a rough chop on my cutting board and toss them into the “base” with another cup of raisins.

So check it out, once you’ve made it a couple of times it’s effortless. I started off using Ina Garten’s “base” for the granola and then customized it to suit my taste – you can do the same. This is just what I like – get creative!

Easy Nutty Granola
  1. 3/4 cup canola oil
  2. 1/2 cup honey
  3. 4 cups oatmeal
  4. 2 cups coconut
  5. 1 1/2 cup mixed nuts roughly chopped
  6. 1 cup raisins or dried cranberries
  1. Preheat the oven to 350 degrees and prepare a baking sheet by lining it with parchment paper allowing the paper to hang over the edges a little, this will make it easy to grab and pour the granola later.
  2. In large bowl whisk the oil and honey together, add the oatmeal and coconut and blend gently. Spread the granola on the baking sheet and then add the nuts and raisins to the bowl - set the bowl aside.
  3. Bake the granola for 20 minutes then turn the granola with a spatula to prevent burning. Bake for another 15 minutes and give it another toss. Bake for another 5 minutes and then pull from the oven. You want to add the granola to the bowl while it's hot so that it can roast the nuts a little bit. Carefully hold the parchment paper around the edges and pour the granola into the bowl. Stir until everything is mixed together, let cool.
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