Homemade Granola Recipe

One of my favorite summer breakfasts is Greek yogurt parfaits with homemade granola and fresh fruit. Sliced bananas, strawberries and blueberries when they are in season are perfect in parfaits. The Greek yogurt keeps you full with all the protein and I love the crunchy, slightly salty taste the granola adds too. I’ll make a big batch of granola to keep on hand and then use it to grab and go as I’m running out the door in the morning. My husband loves to snack on it plain in the afternoon as a pick-me-up.


Homemade Granola
Author: Kara Knaack
Variations: you can add any combination of dried fruit. In the past I’ve stirred in cranberries, cherries, cut up apricots and raisins. If you are feeling especially adventurous, add a few mini-chocolate chips too.
  • 4 cups old-fashioned oats (NOT quick oats!)
  • 1 ½cup sliced almonds
  • ½ cup packed light brown sugar
  • ¼ cup canola oil
  • ¼ cup honey
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 ½ c. dried fruit
  1. In a large bowl, mix the oats, almonds, cinnamon and brown sugar. Set aside. In a small bowl, lightly heat oil and honey in the microwave, maybe around 30 seconds. Stir in vanilla. Pour liquid over the oats and almonds, and mix until evenly-coated.
  2. Spread oat mixture on cookie sheet, and place in the oven. Heat oven to 325 degrees and bake for 40 minutes, stirring every 10 minutes. Remove from cookie sheet to cool and add dried fruit or dried coconut after everything has cooled. Store in a covered container and enjoy.


There are lots of great granola recipes, but I love the simplicity of this one. I especially love the price tag of homemade granola because it is so much less expensive than buying it at the grocery store. I especially love Big Sky Bakery’s granola (you can find it at many Hy-Vees and typically they’re at the Valley Junction Farmer’s Market and the Downtown Farmer’s Market) but I do not love the hefty price tag for a bag of their granola. This granola is so much cheaper and you have control of what exactly you put in. That’s what I love about making things – knowing what the ingredients are to the foods that you put into your body!


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