• Coreen Ward

Hug a Tree, It's Granola Time...



Granola is one of those things that you make and you wonder...

Wouldn't it be cheaper, easier and cleaner just to buy it?


I am here to say, YOU ARE WRONGE!


When you taste your first bite of granola out of the oven, you will never go back!

Making fresh means no preservatives, and customizing to your tastes.


Also, the smell throughout the house is worth the effort.

Someone should market a Hippie Granola Candle- I'd be all in!



I use less sugar than the recipe calls for and I uses almond extract instead of vanilla on occasion.

Add any dried fruit, nuts and seeds you want, I did... almonds, pecans, pumpkin seeds, dried cherries and currants.

Homemade Granola

  • 4 cups old-fashioned oats

  • 1 1/2 cup sliced almonds

  • 1/2 cup packed light brown sugar

  • 1/2  teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup coconut oil

  • 1/4 cup honey 

  • 1 teaspoon vanilla

  • 1 1/2 cup raisins or dried cranberries


Preheat oven to 300°F

In a bowl mix the oats, almonds, brown sugar, salt and cinnamon.

In a sauce pan warm oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently to combine.

Spread granola in a 15 x 10“ baking pan. 

Bake 40 minutes, stirring carefully every 10 minutes.

Transfer granola-filled pan to a rack to cool completely.

Stir in raisins or cranberries. 

Seal granola in an airtight container or sealed plastic bag. 

Store at room temperature for one week or in the freezer for three months.

Enjoy!





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