This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.
If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!
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Granola Bars / Cereal
Yield: 3 pounds
Recipe adapted from Anson Mills
Ingredients
- 3 1/2 cups rolled oats (if you want bars use steel cut oats so it will stick together better)
- 1 cup raw sliced almonds
- 1 cup raw cashew pieces (or walnuts or pecans)
- 1 cup unsweetened shredded coconut (I could only find unsweetened at Earth Fare, which is similar to Whole Foods)
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon grated or ground nutmeg
- 6 tablespoons unsalted butter
- 1/2 cup honey
- 2 teaspoons vanilla extract
- Also need – parchment paper
Directions
- Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
- Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
- Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.
- Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
- Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
- The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
My husband has high triglycerides and high cholesterol and is trying to lose weight. I wonder if this recipe would be okay for him. Any thoughts?
I honestly don’t know what you are supposed to avoid with those conditions…what does his doctor advise?
It would be fantastic. Anything with oats and I’m going to venture that anything on this website will be fine for him. As a side note, I lowered my cholesterol considerably (like 75 pts.) by switching to whole grains, cutting back on my meat and adding veggies whenever possible)
My husband had a heart attack a few years ago and we have done more research than I’d care to admit
Unfortunately, “real” food does not always equal “heart healthy” food. Butter is real, but not great for someone with high cholesterol. Shrimp is a great lean protein, but has a lot of cholesterol. I would definitely consult with his doctor. In general, though, lots of vegetables, some fruits, lean, low-cholesterol protein (chicken, fish), and lots of omega-3 (fish, nuts, beans, olive oil). This site is a great place to start because processed “never” equals “heart healthy”! Good luck 
[...] of the bananas), spaghetti noodles (I mean how many raviolis can one family make in a day!?) and granola… all from [...]
Suggestions on changing out the nuts? We are nut free due to allergies and I make our own granola but would like to try your recipe as it doesn’t have sugar
Just replace the nuts with extra sunflower and pumpkin seeds…good luck!
Wait, isn’t butter considered a processed food?
Cooking is technically a form of “processing” or changing your food. Since we aren’t on a “raw diet” we try to avoid all HIGHLY processed foods. I hope that helps to clear things up!
Be sure to use organic butter.
[...] This granola recipe. I can’t make it fast enough to keep my container full. Love it! [...]
Be careful when buying seeds — just saw that my sunflower seeds have msg on them!
This is absolutely one of the best tasting granola recipes I have seen and made. I love that crunchy, nutty-ness and have been shying away from too much granola because its so high in fat. However, with less sweet and more “crunch” (i.e., I love the unsweetened coconut) I feel good about eating this one!
[...] be whipping up a few granola recipes in about two weeks and will post those. There is also a recipe on the 100 Days of Real Food blog that looks quite [...]
I just made a half recipe to see if we liked it. It is great! I am thinking of making some and packaging it in cereal bowls for those little Christmas presents I need to get. YUMMY!
I think my oven runs kind of hot, because the first time I made it the granola was a little too dark. Not quite burnt but definitely getting close. (That did not stop us from eating it, though!! YUM!!) I’m trying to reduce the temp and/or time a little bit and just watching it to see how it goes. Do you have any tips on what it should look like when you would consider it done? Thanks so much for the recipe, it smells heavenly and I think we’ll be making it on a regular basis! And I’m loving the whole blog and learning a ton.
Here’s a picture that might help you gauge the color…sounds like your oven might not be calibrated correctly. Good luck!
http://www.100daysofrealfood.com/wp-content/uploads/2010/10/granola.jpg
Thanks so much!! I have had lots of success with the recipe and we’ve been eating it for breakfast everyday. Our first small real food change!
This was excellent. I made it into bars and used dried fruit instead of nuts so the kids can take it to school (nut free school). I also used coconut oil instead of butter and maple syrup instead of honey. (I am vegan)
Definately will be making again and hopefully often
Have you tweaked this recipe since Dec. 3? I could have sworn that the last time I made it, the recipe called for (not just listed as an option) raw sesame seeds, as well as the pepitas (pumpkin seeds).
Yes, I did tweak it! Guess I got caught taking advantage of these recipes being “live.”
Made this one last night, using dried apples and dried cranberries, along with some pecans, coconut, pumpkin seeds and sliced almonds. I asked my husband if he wanted to take some in the car to go to my in-laws because he kept snacking on it and he said, and I quote, “No, because then I’d have to share.” LOL
We love the granola recipe! Thank you! We included currants in our batch.
Your granola recipe has become a staple in my weekly cooking, and if I made a giant rubbermaid tote full it still probably wouldn’t be enough. Today I am going to venture into the unknown with the granola bars. =)
This is awesome! I am currently baking my second batch, my husband and son loved the first one! I switched larger flaked coconut out this time, just because I like it chunky
This is also great over ice cream!!
Made this today. Thanks for the recipe! I haven’t had cereal in a while. Looking forward to a big bowl with cold milk.
What size baking sheet do you use?
The one we use is 12 X 17 inches.
Delicious! I made it simple (and economical) as you suggested with just almonds and sunflower seeds. It’s a really delicious, versatile granola recipe. Warming the honey really helped it to coat every piece of oatmeal. Bye, bye cereal aisle.
[...] for breakfast and snacks, I quickly learned how to make granola for our morning cereal, and granola bars, a homemade version of Lara bars, and muffins for our [...]
I just made this with quick oats, butter, 1/2 honey and 1/2 maple syrup. A dash of salt and cinnamon. My boys loved it! We are nut free due to allergies and my kids are not crazy about nutmeg and ginger. It cooked in only 10 mins. and they can’t believe it’s considered breakfast and not a snack! Gotta love it!!!
Jsut made this with steel cut oats ( didn’t even know what that was until I found your site). I followed your recipe and they turned out AWESOME. I cut some out for granola bars and then put some in a bag and broke it up for granola cereal. My kids asked for seconds during snacks today.
My hubby has sightly elevated cholesterol…I’m wondering if this would be good for him or if I should tweak the recipe a bit?
Oh and our house smells incredible…I think this will be a favorite in our house.
I am so glad it was a hit! Also, in regards to cholesterol I am not sure what guidelines are supposed to be followed exactly for someone with high levels…definitely check with his doctor to make sure proper protocol is followed!
What do you suggest if I can’t get ginger or pumpkin seeds?
You can double the sunflower seeds instead of pumpkin seeds…but not sure it would be the same without ginger. You can’t find dried ginger (in the spice/herb section of your store)?
Is it really supposed to cook for 75 minutes?
yes…at 250 degrees F
Never buying granola bars again!!! I was eating it right out of the bowl before even sticking it on the pan.
I put some allspice and half almond half vanilla extract. It’s SO yummy!
Also, love this site! We’ve been trying to eat more real food and your recipes are extremely helpful.
I was getting up to make these as granola bars for school snacks but just noticed the steel cut oats option. I’m having a hard time picturing it and wondering if you really use 3 1/2 cups. That seems like a big amount–about the whole container!
Yep, that is the correct amount! But the recipe would still work if you wanted to use a little less…it’s pretty flexible.
I was just curious how you could tell if your granola had gone bad. Is two weeks the limit on how long you should keep it? Mine tastes ok, but wasn’t sure.
By the way, I’ve been following your blog for over a month now and we are working very hard at this real food idea. I’ve made so much progress thanks to your blog and am working on finding a balance between too hard core and giving myself some grace. I am a stay at home mom & wife to four boys…9,6,5.& 33..and can’t imagine how anyone who works could ever pull this off! I am so very thankful for the privilege I have to stay home, and for now, this new lifestyle is doable for us financially. Mostly I am struggling with feeling like I LIVE in the kitchen and am always cooking or cleaning up from cooking. My goal is too somehow soon have a handle on all of this and get more into a cooking schedule and routine so that I don’t feel almost enslaved by it. Thank you so much for taking the time to make this a bit easier on those of us who are new;)
I think the granola is “freshest” and tastes best the first week, but it is still totally fine for the second week as well. It’s personal preference at that point. Also, things get easier over time although I am still in the kitchen a lot…at least on some days. Then I also take some days “off” from cooking. Eventually it becomes your new normal!
Oh. My. Yumminess! Just made my first batch of granola and it is AMAZING! I’ve made granola before and it was good, but the spices in your recipes made all the difference! Well, that and the butter
I love that the recipe is flexible, especially since I’m sticking to a pretty strict grocery budget right now. I’m looking forward to having some sprinkled over my homemade yogurt!!