There’s something wonderfully satisfying about making your own granola at home. Not only is it fresher and more economical than store-bought, but it also gives you complete control over the flavors and textures. This recipe combines hearty oats, coconut, and seeds with a buttery honey-brown sugar syrup that bakes into crisp, golden clusters. Tossed with raisins and wheat germ for a boost of sweetness and nutrition, it’s perfect for breakfast with yogurt and fresh fruit—or simply as a crunchy snack. The beauty of this recipe is its flexibility: swap in your favorite nuts, seeds, or dried fruit to make it truly your own. Once you’ve made a batch, you may never go back to packaged granola again.
INGREDIENTS:
3 cups organic quick-cooking oatmeal
1 cup unsweetened shredded coconut
1/2 cup raw sunflower seeds
1/4 cup hulled sesame seeds
1/3 cup butter or vegetable oil
1/4 cup packed brown sugar
1 dash salt
1/3 cup honey, agave, or maple syrup
1 teaspoons vanilla
1/2 cup toasted wheat germ
1/2 cup raisins
METHOD:
Preheat oven to 300°F.
Mist the roasting pan or half-sheet pan with vegetable spray.
Combine oatmeal, coconut, sunflower seeds, and sesame seeds in a large bowl and toss to combine. Pour the oat mixture into the roasting pan. Bake for about 20 minutes, tossing several times.
In a small saucepan, combine butter, brown sugar, salt, and honey and bring to a simmer, stirring constantly. Remove from heat and add vanilla.
Increase oven temperature to 350°F. Add toasted wheat germ to the oats mixture.
Drizzle the sugar-honey syrup over the oats mixture, and toss the mixture with a fork to coat the dry mixture evenly.
Return the pan to the oven and bake for 5-6 minutes longer.
Add the raisins, and toss to combine. Press the granola mixture firmly into an even layer. Bake for 5 minutes or so longer, or until the granola is golden. Remove from the oven and let cool slightly.
Using a flexible spatula, slip it under the granola to break it into large pieces. Let cool completely and store in an airtight container.
Serve with yogurt and fresh fruit.
VARIATIONS:
This recipe is endlessly adaptable, making it easy to customize based on what you have on hand or the flavors you love most:
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Seeds: Swap sunflower seeds for pumpkin seeds or add a mix of both for extra crunch.
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Dried Fruit: Replace raisins with dried cranberries, cherries, apricots, or blueberries.
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Nuts: Stir in 1/2 cup sliced almonds, chopped walnuts, pecans, or cashews.
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Spices: Add 1–2 teaspoons of cinnamon, nutmeg, or cardamom for warmth.
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Sweeteners: Try maple syrup for a deeper, caramel-like sweetness, or agave for a lighter flavor.
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Extras: Sprinkle in dark chocolate chips or cacao nibs once the granola has cooled for a decadent touch.
