One of my favorite snacks is a simple homemade granola. It’s easy to prepare, and you can tweak as you need or see fit. I’ve been tweaking for a long time and have finally come up with a recipe that suits our tastes and allergen set perfectly. You can double or triple the recipe as needed. I usually double this recipe to last us about a week. We use it as breakfast cereal, to top applesauce and as a dip for a ripe banana. I’ve also topped baked sweet potatoes with it and my kiddos raved about it for days.


  • 3 Cups Rolled Oats
  • 1 Cup Sunflower Seeds
  • 1/2 Cup Coconut
  • 1/4 Cup Ground Flax Seed
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Oil (I used canola)
  • 1/4 Cup Honey
  • 1 Teaspoon Vanilla


  1. Preheat oven to 225F and line a cookie sheet with foil
  2. Mix the oats, sunflower seeds, coconut, flax, cinnamon, and brown sugar in a large bowl until well mixed. (Dry mixture)
  3. Mix the oil, honey, and vanilla in a small bowl until well blended. (Wet mixture)
  4. Pour the wet mixture into the dry mixture and stir until well combined.
  5. Spread on cookie sheet and place in oven.
  6. Bake at 225F for 2 hours, stirring once in the middle. (pay close attention towards the end, you don’t want the coconut to burn)
  7. Remove from the oven and let the granola cool. As it cools it will get beautifully crunchy πŸ™‚
  8. Once cooled, pick up the foil and turn it into a funnel (with the granola still on it) to get it into your storage container of choice.


I linked up over Tempt My Tummy Tuesday andΒ  Tasty Tuesdays