Memaw’s Homemade Granola
Mess Level: Low
Yield: 20 Servings
Prep Time: 15 min
Cook Time: 1 hr 15 min
- 6 Cups Oats (any kind except steel-cut will do but make sure they’re labeled Gluten-Free if that’s what you’re going for)
- 1 Cup shredded, Sweetened Coconut
- 1 ½ Cups sliced or chopped Raw Almonds
- 1 ½ Cups Walnut Pieces
- 1 ½ Tablespoons Ground Cinnamon
- 1 teaspoon of Salt
- 1 Cup Honey, Agave or Maple Syrup
- 1 Cup Canola, Coconut or Grapeseed oil (if you use coconut, melt it first)
- Preheat your oven to 300 Fahrenheit. Chop your walnuts and almonds if necessary.
- In a large mixing bowl, combine the oats, coconut, and chopped nuts. Stir until they’re evenly mixed.
- In a large glass measuring cup or bowl, warm your honey in the microwave until it’s runny, honey! Then combine the honey, oil, cinnamon, and salt.
- Pour over your dry ingredients and stir well to combine. Spread the mixture evenly in a large casserole dish or a couple of roasting pans (The roasting pans will cook the granola faster but their low sides make it hard to stir the granola without getting it everywhere so pick your poison).
- Roast the granola for 1-1.5 hours, stirring it every fifteen minutes to ensure it browns evenly. Pay close attention after an hour passes, some ovens will brown the granola faster than others. The granola is done when it is toasty brown and there’s no more raw oats hiding on the bottom so pull it out when it looks good to you!
Did You Make It? Tag Us!
- Vegan: Yes! This dish is naturally vegan when using agave or maple syrup.
- Gluten Free: Yes! This dish is naturally gluten free.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete this recipe all the way through. Cool completely and then store in an airtight container for up to a month.
Why should I mix my spices into the honey and oil?
- Mixing Your Spices:
Mixing your spices into the honey and oil helps make sure they get distributed evenly.
How do I make granola clusters?
- How to Make the Clusters:
Add extra honey and use your fingers to make small clumps within the granola, the honey will hold the clumps together. Small pieces of nuts and oats will hold together better in a cluster than large ones.
Ramblings of a Line Cook
A long time ago, my mom turned me loose to collect the fallen walnuts in our backyard and crack them all open. I was six years old and took my job very seriously. Armed with a hammer from my dad’s toolbox, I squatted next to a crack in the cement walkway, balanced a walnut on the crack and smashed it to bits with the hammer... An hours worth of work usually resulted in a 1/4th cup of usable walnut meat. Not surprising since I was more interested in smashing the walnuts than gleaning their meat, but the days of walnut-smashing will always be a fond memory for me.
The good news for you is that they sell walnuts in the bulk-bins now along with the other nuts in the health food section. This Granola is an excellent chance to follow your heart instead of the recipe. Get wild, throw in some pumpkin seeds or hazelnuts, that’s how my Great Grandma would have wanted it.
This is her recipe and like my Great Grandma, the recipe has no room for pretension, ego, or unnecessary steps. I like to make a batch of this on a cool afternoon while the aroma of toasting granola wafts around the house. I imagine that I live in a Victorian house on a hundred acres, with a lovely garden out front that weed’s itself. This image is usually shattered by the timer going off or a Semi truck roaring down the street.
But back to the granola, - As amazing as my Grandma was, there’s a couple things that her recipe didn’t teach me and I learned over the years of making granola on my own:
- If you want granola clusters like the store-bought kind, you need to add a lot more honey, agave, or maple syrup so that the oats can stick together. I like this recipe, however, because it cuts down on unnecessary sugar.
- Never roast your granola at a high temperature, it will burn. You must go low and slow.
- If you forget to stir the granola, you will have a nice, toasty top layer and uncooked oats on the bottom which is not very delicious.