Tastebud Tuesday: Gramma’s Granola

This granola is the key ingredient in my kids’ favorite breakfast: “Crunchies and Yogurt.”

(Okay, it’s my favorite too.)

Sprinkle it on some plain Greek yogurt, and then drizzle it all with a bit of maple syrup – you’ll be happy you got out of bed.

Well, not if you haven’t had any coffee yet. It’s not coffee.

But it’s really good.

Many thanks to Matt’s mom (Gramma – not to be confused with Nana, Grammy, or Grandma) for this recipe!

Personalize it as much as you want – here’s the version I make:

granola ingredients

Gramma’s Granola

Dry Ingredients:

  • 8 cups oats
  • 1/2 cup ground flax seed
  • 1/2 cup wheat germ
  • 1 cup sliced almonds (or pecans or walnuts)
  • 1 cup shredded coconut
  • * note – I’ve tried to add chia seeds but found they don’t stay incorporated during/after baking; they just all settle to the bottom of whatever container you’re using to store the granola. Better to just sprinkle chia seeds on top when you’re ready to eat. You know, if you’re into chia seeds.

Liquid Ingredients:

  • 1/2 cup applesauce
  • 1/2 cup coconut oil, warmed to liquid state (if you don’t have coconut oil, you can sub 1/2 cup canola oil, or better yet, just sub another 1/2 cup applesauce)
  • 1 cup honey
  • 2 tsp vanilla extract (I haven’t tried almond extract, but I bet that would be good too)
  • 1/2 cup warm water (if you use cold, it will make your coconut oil seize up)


  • preheat oven to 300 degrees
  • combine dry ingredients in a large bowl
  • in a separate medium bowl, combine liquid ingredients and stir well
  • pour liquid ingredients over dry and stir together, ensuring that all dry ingredients are coated with liquid
  • spread on two large baking sheets (sprayed with cooking spray)
  • bake at 300 degrees for 45 minutes, or until golden brown (golden brown = all the crunchy goodness)
  • be sure to give it all a good stir every 15 minutes  I actually just set my timer for 15 minutes at a time so I don’t forget
  • if you’re adding dried fruit (raisins, craisins, whatever), add it as soon as the granola is out of the oven; I’m not a fan, so I leave that out
  • let cool in pans; store in air-tight containers

I’d love to hear if you make this – and any fun adjustments you try! Enjoy!

One thought on “Tastebud Tuesday: Gramma’s Granola

  1. Pingback: How Ellen bridged the gap to Pakistan. - all the little pieces

Leave a Reply

Your email address will not be published.