Now that we are almost completely unpacked, it finally feels like we live in our house. Which is amazing! I have had some time to actually use my kitchen, not much at all since the bakery has been so busy haha, but little bits here and there. And baking something like granola is a perfect thing to make when you don’t have a lot of time. It takes very little time to actually mix together the ingredients, and it spends most of it’s time in the oven while you can do other things.
Delaney loves granola for breakfast, especially when it’s hot out he prefers eating a cold breakfast over eggs. And it has been in the eighties in Mammoth lately, which is so hot for us! So, I made some really simple honey granola so we could add literally any fruit we had in the fridge and it would be delicious. This easy granola recipe is something you can bake whenever you have a little time, it’s pretty quick to make and then it just has to bake. I usually bake granola at night so I can just pull it out of the oven and let it cool on the pan all night. Then it’s ready for breakfast the following morning, and then I store it in an airtight container.
Granola is delicious with just simple milk for an upgraded cereal. Or you can make a parfait and layer granola, yogurt, and fresh fruit. We’ve had strawberries, blackberries and raspberries lately so I used a mix of these to make parfaits and they are absolutely delicious! Get the recipe below.
Makes 7 cups
347 grams (3 1/2 cups) organic rolled oats
113 grams (1/2 cup) organic cane sugar
113 grams (1 cup plus 2 tablespoons) organic coconut toil
1/2 cup water
43 grams (2 tablespoons) organic raw local honey
1/2 teaspoon fine sea salt
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the oats.
In a small saucepan, add the cane sugar, coconut oil, water, and honey. Cook on medium/high heat until everything is combined. Remove from heat and add in the sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and fold to combine and completely coat the oats.
Transfer to the prepared baking sheet and spread out as evenly as possible. Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until golden brown. Let cool completely on the baking sheet.
Store in an airtight container for up to 1 month.
To assemble parfaits: Layer granola, your favorite yogurt, fresh fruit and repeat again.
Gluten Free – Use gluten free oats.
Sea Level – Bake at 325°F for 25 minutes, remove from oven and stir to rotate granola. Bake again for 25 minutes or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!