There’s something comforting about a big jar of homemade granola sitting on the kitchen shelf, isn’t there? It’s humble, wholesome, and just the right balance of crunchy and sweet. I started making this recipe when I was looking for a snack that was both nourishing and satisfying—something I could feel good about feeding my kids and also enjoy with a scoop of yogurt or paired with some raw milk during my quiet morning moments.
This granola is as simple as it gets. It starts with pantry staples: oats, chopped nuts, a bit of cinnamon, and a drizzle of honey. But what makes it extra special in our home is the addition of ground flaxseed and unsweetened coconut flakes. The flaxseed adds a subtle nuttiness and a little extra fiber, and the coconut brings the most delicious chew and natural sweetness. These tiny tweaks make this a go-to recipe in our house—nutrient-dense, filling, and easy to adapt with what you’ve got on hand. I’d be lying if I said I didn’t make a triple batch of it at a time!
Here’s how we make it:
Ingredients
- 2 cups rolled oats (I prefer Bob’s Red Mill or Azure Standard)
- 2 cups chopped nuts (we love walnuts, almonds, or pecans)
- 1 tsp cinnamon
- ¼ cup coconut oil
- ⅓ cup honey (or maple syrup for a vegan option)
- 1 tbsp vanilla extract
- ¼ cup ground flaxseed (optional but recommended)
- ½ cup unsweetened coconut flakes (optional but so good!)
Instructions
- Preheat your oven to 300°F and line a baking pan with parchment paper.
- In a large mixing bowl, combine oats, chopped nuts, cinnamon, flaxseed, and coconut flakes. Stir together.
- In a microwave-safe bowl, melt the coconut oil (about 1 minute). Add the honey and whisk together. Warm again for 30-60 seconds until it’s very warm, then stir in the vanilla.
- Pour the wet mixture over the dry ingredients and stir until everything is coated.
- Spread the granola onto the prepared pan in an even layer. Bake for 25–30 minutes, stirring halfway through. It’s done when the edges are golden and it smells irresistible.
Let it cool completely before storing—it crisps up as it cools! I keep ours in a big glass jar, and it never lasts long. Sprinkle it over yogurt, serve it with milk, or enjoy it by the handful during the afternoon hustle.
From my farmhouse kitchen to yours,
Mary