This ‘everyday granola’ is quick enough to make any day of the week. It is full of healthy nuts and seeds and is my current breakfast of choice- and has been since September! 

Recipe Origins: Everyday Granola 

As promised in my January round-up post, today I am sharing my everyday granola recipe.

Like many of my staple recipes, this recipe came about out of necessity. While cereal may be one of the major food groups in the US (a whole asile for cereal!) it is not so in Spain. Many of our tried and true breakfast cereals don’t exist here. No Honey Bunches of Oats, no Shredded Wheats and definitely no Captain Crunch, Lucky Charms or Reese’s Puffs. Dang, I still love cereal.

There are only a few cereal options here and they are quite expensive. So while I have loved yogurt and granola for as long as I can remember, just since moving here has it become a staple in my daily life. 

Since I am making this every week, I now know my ratios of oats to add-ins to liquid, so can make it by heart. I used to make the granola a little differently each time depending on what I had on hand and was in the mood for. However, as I streamlined the recipe, I found myself drawn to the same combination week after week. So while I am a proponent of mixing it up and having various granola recipes you like, there is something to be said about having a go-to everyday granola recipe. 

Granola Ratios

The ratio for my granola is:

3 cups of oats

2 cups of nuts & seeds

1/4 oil

1/3 cup liquid sweetener

Combine the dry ingredients, warm the liquid ingredients on the stove top then pour over the dry ingredients. Mix until all the oats are covered, then spread out on a pan and bake for 20 minutes (350 degrees). Tadaaaa, granola! 

There is a little more to the recipe, but if you’re wanting to create your own everyday granola, this is a good place to start. 

Customizing Everyday Granola 

The liquid base is made with an oil and a sweetener. In my recipe, I use coconut oil and honey. I used to make my granola with maple syrup but as I’ve shared before, it’s not easily available in Spain. If you make granola with honey instead of maple syrup it browns quicker, so you need to keep an eye on it. 

This granola can be made with any combination of nuts and seeds. I like adding chopped almonds, although if I’m crunched for time I put them in whole. I also love pumpkin seeds and sunflower seeds. 

Chia seeds are another great addition, but it almost definitely results in seeds getting stuck in my teeth. If you have the kind of friends that tell you when you have something in your teeth, you’re golden. Or if you’re like me and wearing a mask all the time, then it doesn’t even really matter! 

If you’re adding cranberries or other dried fruit, add it at the end, after you’ve taken the granola out of the oven. If you want to add coconut you can either sprinkle it on top in the last few minutes of baking, or wait until it’s cooling, adding it at the same time as your dried fruit. 

My Everyday Granola

So why make this recipe after I’ve just told you everything about developing your own? 

1. You can never have too many granola recipes (true- like this) 
2. I’ve spent a while perfecting this one and I love it (yay)
3. You want a granola that isn’t as sweet as store-bought granola (same) 
4. You have no interest in developing your own recipe (understandable) 

Whatever your reason, I hope this everyday granola brings you some joy during a long stretch of winter. 🏔️

Everyday Granola

emma

5 from 2 votes

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Prep Time 5 mins

Cook Time 20 mins

Ingredients

  

• 3 cups oats
• 1 cup raw almonds, chopped
• ½ cup raw pumpkin seeds
• ½ cup raw sunflower seeds
• 2 tablespoons chia seeds
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup coconut oil
• ⅓ cup honey

Instructions

 

• Preheat oven to 350° F (175° C)
• Combine oats, nuts, cinnamon and salt in a large bowl. Mix briefly to combine.
• Warm the coconut oil and honey over medium heat until melted and combined.
• Pour liquid over the oat mixture and stir until every oat is covered. Spread evenly in a parchment paper lined pan.
• Bake for 20 minutes or until golden brown all over. Let granola cool on the counter for an hour or so. Then break it into chunks and store in an airtight container.

Notes

• As the granola cools it will harden. You can eat it right from the oven, but it won't be chunked or crunchy yet!
• No need to stir the granola at any point. This makes extra chunky granola that I love. 
• Feel free to add or change from the recipe above: dried fruit and coconut can be added in after baking. Different nuts and seeds can be swapped to your liking. Maple syrup is another good sweetener if you have that more handy or are wanting the recipe vegan. 
• Can be gluten-free if using gluten-free oats specifically.