Mom's Granola

Mom’s Granola

My mom’s granola is another staple in her house and my kids love it. It’s one of those foods that they have come to associate with their grandmother’s love and their happy childhood. Somehow it’s a comfort food. We eat it on its own as a snack or on top of yogurt, parfait style. My mom stores it in a mason jar and keeps it in her pantry. It tastes delicious, has a wonderful texture, and makes a creative DIY gift for friends, teachers and neighbours. Chances are you have most of these ingredients in your pantry already.

3 cups old fashioned oatmeal

1/2 cup flaked unsweetened coconut

1/2 cup peanuts (or other nuts)

1/2 cup seeds (sunflower or pumpkin)

1 tsp cinnamon

pinch of salt

1/8 cup butter

1/8 cup coconut oil

1/8 – 1/4 cup honey

1 tsp pure vanilla extract

1/2 cup chocolate chips

Stir dry ingredients together in a large bowl. Then in a small microwave-safe bowl, melt 1/8 cup butter with 1/8 cup coconut oil and 1/8 to 1/4 cup honey together in the microwave.  To this liquid add 1 tsp vanilla extract. Stir the liquid into the oatmeal mixture to coat. (Adjust liquid amounts if your oatmeal isn’t completely glistening and parts of the flakes still look dry.)

Bake on a parchment-lined baking sheet in a 325-degree oven for 15 to 20 minutes, stirring  after 10 minutes of baking to redistribute oats so they don’t burn. Stir and continue baking until the oats have begun browning.

After you remove the pan from the oven, add approximately 1/2 cup chocolate chips and stir to distribute and melt into the toasted oat mixture.  Let cool.

If desired, dried fruit pieces (such as raisins or cranberries) can be added to the cooled mixture before the granola is stored in an airtight jar.

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Erin Silver

About Erin Silver

Erin Silver is a mom and freelance writer whose work has appeared in The Globe and Mail, Toronto Star, Today's Parent and Clean Eating among others. She is currently writing a book and pursuing her MFA in Creative Non-Fiction. Visit her at View all posts by

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