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getting my way with granola

…and you getting  yours.

This has been a busy season for me, one project or commitment rolling into another. Deep messes and deadlines, some utter joys, others a bit…not. I’m poking my head up again to say hello and that I think the way is clearing.

As loaded as a schedule might get around here, breakfast is one meal that’s never forgotten. (Lunch and dinner are the other two.) I know some of you are quite content to break the fast at noon, but we need Fuel around here and we need it early. During the week, breakfast for us is frequently a bowl of good (unflavored) yogurt, topped with toasty, very crunchy, nutty  granola imbued, through and through, with the tropical aroma of coconut.  (And then there’re the extras, which hold your horses we’ll get to further down.)


It’s quite simple, not too sweet, not too fatty, and (we think) quite delicious.


Golden Granola

with coconut & almonds


Old Fashioned Rolled Oats*  – 3 cups

Shredded or Flaked* Coconut – Unsweetened – 1 cup

Slivered Almonds ½ cup

Sesame Seeds – raw – ½ cup

Ground Flaxseed – ¼ cup

Maple Syrup – ¼ cup

Honey – ¼ cup

Coconut Oil (or see alternatives below) – ¼ cup

Raw Sunflower Seeds – ½ cup


* We prefer flaked, for toasty little ribbons of coconut.

*Oats available gluten-free


Preheat oven to 300°F.  In a baking dish (11 x 14 or thereabouts) mix all ingredients except the sunflower seeds. Add them after other ingredients are combined.

Slide the granola into the oven and set timer for 1 hour. (It may take longer.) Every fifteen to twenty minutes, give it a good stir so that it all browns evenly. Bake until toasty, crisp and evenly brown. In our oven that’s about 1 hour 15 minutes.  Cool. Store airtight.


Depending on the sweetness of the fruits we add, we may drizzle a wee thin stream of maple syrup before piling on the rest.


Having your way with granola might mean you’d like it with:

Dried cherries, chopped almonds & roasted cocoa nibs

Fresh blueberries & extra toasted coconut

Dried apricots & pecans

Bananas & chopped walnuts (with or without golden raisins)

Mango & pistachios

Mango & raspberries

Peaches & raspberries (or blueberries)

Blueberry, banana & pecans

Blueberry & kiwi

A simple mix of seasonal berries

Dried Cranberries, dried apricots & hazelnuts



Every couple weeks, I’ll roast up different nuts so that we always have jars of toasted almonds, walnuts, hazelnuts, pecans and pumpkin seeds.  (We’ll toss them in a salad, or on vegetables, or on our breakfast.) We usually have a good stock of dried fruits too so that even though the base granola remains the same, we enjoy our granola every which way.

You might even like a frozen yogurt or ice-cream, with a drizzle of chocolate sauce and a scattering of nutty granola.   I  some in our house do.

NOTE We like using “virgin” unrefined coconut oil in this granola. It imparts a delicate coconut flavor throughout. What’s more,  there’s quite a bit of evidence suggesting that it’s a very healthful saturated fat. But the following are all good alternatives if you prefer not to use it:  (Remember  when choosing coconut oil, it will likely need to be melted prior to using.)

    • A mild, sweet & fruity olive oil (don’t try using the one you use to dress your salads)
    • Grapeseed oil
    • Safflower or sunflower oil

I suppose it’s possible that you’re a purist where granola is concerned…and that you like a simple bowlful, topped with milk. And if you’re vegan { and even if you’re not. } you might opt to pour coconut milk. That’s how they do it in Tahiti {if the they is me.}

NuttyGranola-6Have a great weekend everybody!

I’ve got a very delicious pasta/seafood dish coming up next!

Hold your horses!


{ To print a copy, click. }

55 Comments Post a comment
  1. I’d have no problem letting this granola have it’s way with me Spree! This looks fantastic..I’ve never met a granola I didn’t like but as usual you capture things so perfectly! Love it! xx

    March 15, 2013
    • Thank you Shira! I’m afraid I’m not as open-minded about granolas…..there are plenty of good ones out there, for sure, but “too sweet” is my major objection to so many. Thanks for your sweet compliment though! :} xx

      March 16, 2013
  2. So well done! I love your wares. So pretty and dainty. =>

    March 15, 2013
    • Thank you, gracious one! : }

      March 16, 2013
  3. Looks like a recipe I will be making soon!

    March 15, 2013
  4. Perfect! I hate those overly sugary granolas one sees everywhere. Plus, I’ve coconut oil on hand, so I have no excuse not to make this.

    March 15, 2013
    • I am SO in your camp on this one Michelle! You will Like!! : }

      March 16, 2013
  5. Beautiful photography as always and if I had this granola on hand, I’m sure I’d consume it with gusto. However, lazy bones that I am, my preferred breakfast–and sometimes late dinner as well–is a packet of instant organic oatmeal prepared with boiling water from my countertop appliance along with a handful of Trader Joe’s California walnut pieces and sometime a bit of fresh sliced banana. So simple–less than two minutes to prepare–and yet somehow it is so satisfying and very tasty as well. In any case, great to see you posting again.

    March 15, 2013
    • Oatmeal does it for me too Joe! For the same reasons (but I use the slow-cook kind.) Thanks for your kind compliment, friend!

      March 16, 2013
  6. Ali #

    Absolutely adore the photos, especially the first one!! Hoping to try your granola this weekend! Any leftovers?!

    March 15, 2013
    • Waiting for you… : } xx

      March 16, 2013
  7. Lots of yummy healthy items in your granola and breakfast is the most important meal of the day. I think this would be a great snack for my boys lunches. Have a super weekend. BAM

    March 16, 2013
    • I should have mentioned that shouldn’t I? We’ll sometimes put a little baggie together with granola and then add some nuts and dried fruit (and maybe a few – or so!) chocolate chips for a little hike (or a long car ride.) Most little ones I know like this a Lot! : } You have a great weekend too Bam!

      March 16, 2013
  8. I have to do this. I keep saying I’ll make granola, but do I – no. Such a delicious description. I have all the ingredients, except the coconut, but that’s not difficult to change. Beautiful bowls by the way. Lovely post.

    March 16, 2013
  9. Mama, I wish the “they” going to Tahiti was we. 🙂 You, me, all of we.
    How we love granola around here! This one sounds lovely, and it’s so fun to see all the ways you can make it your own. The photos are positively scrumptious, too. The little satsuma peels, even the bananas look beautiful. You really are something!

    March 16, 2013
    • Oh I do wish it too Ashley! I’ve managed a little miracle if even the Bananas look good to you! Thanks for your sweet comments love! : } xxx

      March 16, 2013
  10. I agree with Ali. I love that first big photos, too — all the fun colors. So playful.

    March 16, 2013
  11. Beautiful photography! Looks delicious!
    Mary Kathryn @

    March 16, 2013
  12. Beautiful … photos *smile – so many post I have seen with homemade granola … I wouldn’t mind doing it myself, don’t eat that much – but I what it crunchy and in lumps – how do I get that ??? I wish you a great weekend … a while since I heard from you.

    March 16, 2013
  13. I know Viveka – lots of granola recipes out there! I haven’t tried this to be honest but my guess is that if you were to put all these ingredients into the baking dish and then pat it down, compressing it a bit and then NOT stir it during the baking process you’d likely get more of those crunchy clumps you’re after. And frankly, a bit more of the honey or maple syrup added to the mix would probably likely do the job still further. We’re just not big sweet eaters so that’s not the way we roll. : } Sorry to have not visited lately – I’ve been pretty well swamped. I’ll see you soon though!

    March 16, 2013
  14. YUMMMMMMMMMMM!!!!!!!!!!!!!!!

    March 16, 2013
  15. Your food photos are always so pretty. Do you have any advice for beginners?

    March 16, 2013
    • Thank you so much for that nice word! I appreciate it very much! I’ll shoot you an email with a couple thoughts! 🙂

      March 18, 2013
  16. Hello there, spree.. so happy you’re poking your sweet head up to say hello and share this healthful yummy bowl of granola with us! I used to make mine in massive batches and freeze in order to have a steady supply. Of late, however, I have been making just double batches of different recipes. It’s much more exciting to try a brand new granola.. especially one like yours with the wonderful addition of coconut oil and.. milk.. I’d like to be a Tahitian, just for one morning at least:) The best part about granola, is that wheat products can be left out. I’m not against those little glutens, but I do like recipes with less or none for a change. Stunning photos, your work is second to none in your play with light, colors and food styling, spree!! xxx I can’t wait to see your next recipe.. but I’m pullin’ on the reigns for ya! xx

    March 16, 2013
    • Barb – let’s put our heads together and find ourselves a way to be Tahitian for a day (at a minimum!) Breakfast seems a good place to begin…what for lunch?? 🙂 For dinner, fresh-caught fish wrapped in banana leaves cooked in the sand beneath a fire, and dripping-juice tropical fruits and sweet potatoes with coconut…and let’s think of something really fine to drink too…I’m sure we’ll have little trouble! And bare feet, grass skirts and bikini tops. I think we can do this, Smidge! xxx

      March 19, 2013
  17. Your writing is always delightful! Makes me feel like palling around with you. And your photos make me feel fresh, sparkly, like the sun is rising high and I could have a bowl of golden granola and actually meet this day. I can!! Thank you, Most Inspiring Spree! Second to none!

    March 16, 2013
    • Thank you my dear CKPotts! Let’s waste no time and pal around soon! xxx

      March 19, 2013
  18. Never ever too many granola recipes! I’m liking the addition of coconut oil and I always use shredded coconut but flakes would be nice too . We eat muesli/granola daily, my hubs especially. When we were apart for 6 weeks I left him 6 gal size ziploc bags full. He ate the last bowl literally the day he flew home to me 🙂

    March 17, 2013
    • I love this Wendy! What a perfect sense of timing you and your hub have! I get little waves of goosebumps thinking how lovely it must be to have him home with you!!! 🙂

      March 19, 2013
  19. Absolutely wonderful, Spree – I adore the table settings too!

    March 17, 2013
  20. I love all the different additions and ways to make every bowl of granola unique, refreshing and colorful. I love granola, it is indeed my favorite way to start the day.

    March 18, 2013
    • Sawsan, I think it’s our favorite way too, and I love that it never ever feels like a “rut.” We need that variety, don’t we? 🙂

      March 19, 2013
  21. “(Lunch and dinner are the other two.)” you are on fine form ! I’m relatively new to homemade Granola, and I’ve been using pumpkin puree or apple sauce but now I need to go and try coconut! Woo hoo

    March 18, 2013
    • I meant to add that if you want to do a dairy free version (as much as I love Greek style yoghurt) I often have mine with a fruit salad and find there is no need for the yoghurt. Happy days 🙂

      March 19, 2013
      • Love the idea of serving on fruit salad Claire! Happy days indeed! 🙂

        March 19, 2013
  22. This has definitely inspired me to get making my own granola. Been thinking about it for ages and gathering enough ingredients at every shopping trip. I like the different varieties and all the toppings you suggest. My little boy is always eating mine so it’s a good excuse to make a huge vat of it!

    March 21, 2013
    • I’m very happy to have inspired you! I agree completely! SUCH a good idea to have a granola that kids with different preferences (than each other or than adults) can make their “own” ! That always seems to have them eating better doesn’t it? Thanks very much for your comment Emily!

      March 21, 2013
  23. I’m drinking my Saturday morning coffee before heading to the studio for the day. I’m wishing I could stay in bed with a big bowl of this granola, scrolling through your portfolio of beautiful pictures. Google Reader and I have missed you – glad to have you back… xox

    March 23, 2013
    • Oh Movita…google came between us? We mustn’t let that happen again! Wishing you bowls of granola and peace! (You’re nearly to the end…and then, the new beginning!) xox

      March 24, 2013
  24. Granola’s always been a favourite, especially when it forms natural clusters which I love to munch on, with plain yogurt, raisins, toasted dessicated coconut, pistachios. Of course, serving in beautiful crockery, such as shown in your pix, makes it all the more delicious.

    March 23, 2013
    • Thanks for the lovely comment Janina! It’s a favorite of mine too!

      March 24, 2013
  25. settleandchase #

    YUM! Being a person who gets excited about breakfast the evening before, this is right up my street! 🙂 I will try this weekend I think! Gorgeous shots too..

    March 25, 2013
  26. eastofedencook #

    I’m charmed by your scrumptious recipe and photos! A compelling breakfast is always the way to begin the day and your granola recipe is enticing!

    March 26, 2013
  27. Reblogged this on Lisa B. DuBois – Writer.

    May 27, 2013
  28. It looks absolutely fantastic! A good inspiration. Thank you for sharing pretty photos and delicious recipes!

    August 25, 2013
    • Thank YOU so much for leaving a comment so kind! Have been away and only just now received it but it brightened my morning!

      September 26, 2013
      • I’m happy to hear it! 🙂

        September 26, 2013
  29. Great granola post! So many wonderful ideas and recipes with granola for breakfast!

    October 19, 2013
    • Try as we might (actually we don’t) we never grow tired of granola. It’s just so danged agreeable! 🙂 Thank you for your nice comment! spree

      October 19, 2013

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