Homemade Granola (with Butter Flavored Coconut Oil)
Hello there! A quick introduction here: I’m Kat Hertzler and I normally blog over at Maple Leaves & Sycamore Trees but I’ll be here on Golden Barrel’s blog a couple times a month sharing some favorite recipes with you. I live in Lancaster County, PA, with my husband, Mitch, and three boys–Ryder, Bryce, and Finn, ages 7, 5, and 2. So my family is the perfect crew to test out all these recipes!
When feeding my family, I try to get as much “good stuff” in them that I can. My boys do a pretty good job at eating healthy even on their own (with the exception of Finn, my 2 year old, who never seems to be hungry at dinnertime but amazingly only at dessert). Ryder (7) and Bryce (5) would rather have an apple than a cookie if given the choice. I know. They certainly didn’t get that trait from me! But I’m very thankful for it.
One favorite that we eat a LOT of in our house is yogurt. We eat it all times of the day–for breakfast, lunch, heck–even dinner sometimes and of course for snacks. We all love it. And recently I’ve been making my own homemade granola to top our yogurt. Throw a few berries in there, and you have a very satisfying bowl of yumminess.
Making your own granola is very easy and it’s also a great way to get your kids involved with you in the kitchen. Bryce is my little kitchen helper and he loves measuring out the ingredients for me.
Another thing about homemade granola is that you can customize it to your liking. You can add different oils, sweeteners, even “fixins” in it that you like. For this recipe, I tried Golden Barrel’s Butter Flavored Coconut Oil. We’ve used this type of oil on popcorn before, but that was about it. I thought it would give the granola a yummy buttery taste in this recipe. (Side note: Whenever I use coconut oil in a recipe, I always melt it beforehand. Coconut oil has a melting point of 76 degrees F, so if you’re cooking/baking in the summertime, there’s a good chance it’ll already be in liquid form.) You can also use butter, regular refined coconut oil, vegetable or canola oil–simply choose which fat you prefer or have on hand. As far as sweeteners, I’ve made this homemade granola with honey as well as maple syrup along with Golden Barrel brown sugar. I’m sure you could also use agave syrup or another liquid sweetener. And feel free to add any extras such as coconut flakes, seeds, or dried fruit (just be sure to add the dried fruit after you bake it).
You simply mix all your ingredients together (we like to mix it with our hands–it’s more fun that way! Plus it ensures all your oatmeal is evenly coated) and spread it out on a parchment-lined cookie sheet. Bake for 15-20 minutes, stir, and bake for another 15-20 minutes.
That’s it! Simple, easy and a delicious addition to enjoy on top of your yogurt, ice cream, or even just eat by the handful.
- 1 cup slivered almonds
- 3 cups rolled oats
- 1/2 tsp salt
- 1/3 cup Golden Barrel Light Brown Sugar
- 1/3 cup honey (or other sweetener)
- 3 tbsp Golden Barrel Butter Flavored Coconut Oil
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees.
- Pour the oats, salt, brown sugar, and almonds into a large bowl and stir to combine.
- In a small microwaveable bowl, combine honey and coconut oil, and heat for 30 seconds. Stir to dissolve the coconut oil, and add the vanilla extract. Pour the honey mixture over the oats, and stir so that they are evenly coated.
- Pour the oats evenly onto a parchment-lined baking sheet. Bake the granola for 15-20 minutes, and then stir them around. Return to the oven for 15 more minutes. Keep an eye on it and stir as needed.
- Remove from oven and allow to completely cool on the baking sheet. After it cools, you may store it in an air-tight container.
I saw Golden Barrell Coconut Oil at the new Sharp Shopper in Belleville, PA, today. Never would have given it a second thought if I hadn’t read your post!
That’s awesome! We’re huge Sharp Shopper fans here at our house. Love their selection and prices. Thanks for your comment, June!