I make granola probably once every other week. If you’re looking for more great breakfast recipes, check out our sister site, Pancake Recipes, and our popular French toast recipe! How long it takes: 45 minutes Equipment you’ll need: large rimmed baking sheet, mixing bowl Servings: 12
Why You’ll Love this easy granola
Convenient: I wrote this recipe to use one measuring cup (1 cup) and one measuring spoon (1 tablespoon). There’s no need to dirty 4 measuring spoons and 3 measuring cups. That is not what we are going for here. Easy. It does call for ¼ teaspoon salt but if you can just shake a little into your palm and eyeball that. And the nut measurements are ½ cups but you can eyeball those too. This is not an exact science at all; this is a very forgiving recipe. Full of Warm Cinnamon: This easy granola recipe is heavy on the cinnamon (the recipe calls for 1 heaping tablespoon, and I’ll admit, sometimes I add even more), but if that sounds a little overwhelming to you, feel free to scale back a bit. Versatile: You can add whatever you have on hand. Don’t have dried cranberries? Substitute dried cherries, dried blueberries, or whatever dried fruit you love best. Or leave it out completely. Don’t have pecans? That’s okay! Just bump up the amount of walnuts or almonds. Or leave the nuts out, if you prefer, and add another cup or two of oats.
Coconut side note: I love flaked coconut. I really do. The large-sized flakes are so much more flavorful than shredded coconut and really crisp up in this granola recipe.
Storage Tips
After your homemade granola has completely cooled, store it in an airtight container or jar for up to 4 weeks. If the granola is even a little bit warm when you put it into a container, condensation will form and your granola will become soft and may even get moldy. For longer storage, put the granola into a freezer-safe container or bag. It will keep for a few months.
