Go-To Granola is the perfect, healthy weekday breakfast

There are a couple things that my family simply cannot survive without: homemade yogurt and this Go-To Granola. I make them every single week, without fail. A bowl of this granola, mixed with yogurt or even drizzled with raw milk is an easy, healthy way to start the day. My farmer husband, who works hard all day out in the fields, says this keeps him going for hours on end. So, are you ready to try it yet!?

Is granola actually healthy?

This is a question I get asked all the time. It seems that due to the use of sweeteners (honey and maple syrup in this case) and a fat (coconut oil) there are those who believe this is more of an indulgent treat than a healthy breakfast. But, I disagree. First, if paired with either yogurt or raw milk, this breakfast can be a great source of protein. Second, think about the types of things- especially processed cereals and bars- that people all over are eating first thing in the morning. Compared to that, I think it’s definitely a healthier choice.

Also, this granola is full of organic ingredients, whole-grains like oats, well-sourced nuts, delicious dried fruits and natural sweeteners. It contains fiber, healthy fats and protein. Sounds like a good way to start your day!

What’s so special about your granola?

Honestly, nothing. There’s nothing particularly different or unique about this granola recipe, EXCEPT that it turns out perfect EVERY TIME. Like, everytime. I have never ever had a single flop when using this recipe. The proportions are perfect, the maple drizzle seals the deal and the cooking time is spot on.

Can I mix up the ingredients?

Absolutely! That’s one of my favorite things about this recipe! I never mess with the oats, coconut or the drizzle ingredients, but I change out the types of nuts, seeds and dried fruit, pretty much every single time! Depending on what you have on hand, it can be a free-for-all!

Some of my favorite granola ingredients:

When I worked at a breakfast restaurant in Oregon’s wine country, the pastry chef that I worked under made a fresh batch of homemade granola nearly every day. It was one of my favorite things to eat on my morning break, and I vowed to master the art of granola after that. Her secret ingredient: Millet. Which I use in the recipe as well.

Nuts + Seeds:

• Almonds: Sliced, Flaked or Whole, depending on what you like.
• Pecans: Granola recipes often call for halved pecans, but I leave mine mostly whole as I love the way they caramelize and crisp up in the oven, covered in that maple drizzle.
• Hazelnuts: I may be biased here, but my husband is a hazelnut farmer so I think they’re wonderful. Like the pecans, they take on a candied texture in the oven. Delish.
• Cashews: Cashews are so salty and buttery. They’re not always a typical choice for granola, but I like them in there occasionally. Keeps it fresh!
• Sunflower Seeds: Crispy and crunchy and oh-so-tasty!
• Pumpkin Seeds: These not only add great flavor and texture, but their almost silvery-green color adds beautiful dimension to the granola. Don’t go without them!

Dried Fruits:

• Blueberries: Again my bias as a farmer’s wife comes through, but dried blueberries are actually my very favorite choice for this granola. It almost makes it taste like a blueberry muffin.
• Cherries: My husband’s favorite, hands down. The ones from Azure, sweetened with Apple Juice, are perfection.
• Cranberries: I’ve always loved dried cranberries. In the fall, I add a little orange zest to the maple drizzle and with the cranberries, it’s just wonderful!
• Golden Raisins: I always have these on hand for school lunches and hungry boys, so 9 times outta 10, there are golden raisins in the ‘nola. Nobody seems to mind.
• Raisins: Classic.
• Apricots: Apricots usually need to be chopped up as they can be quite large and hard to chew if you get a whole one in your spoon. But, they add such a fantastic flavor, they are well worth the extra effort.
• Mangoes: I have to be a little careful about how many dried mangoes I let myself have, but combined with the dried cherries, they really hit the spot.

A funny story about where this granola recipe came from

Wanna hear a funny story that’s only kind of about granola? When I was a new mama to my first born, up all hours of the night nursing him every hour or so, I killed A LOT of time looking at recipes on the Internet. It seemed like a good idea, recipes aren’t overly stimulating. So when my baby went back to dozing, I could too. One night in the wee hours, I stumbled upon a beautiful food blog called Trois Fois Par Jour. The website was mostly in French, but she had a translate button for her recipes. I saved a few to print out the next day, and by the time morning came, I had completely forgotten about it all. Because, sleep deprivation.

Well, wouldn’t you know, about a week later, a big, beautiful, brand-new cookbook showed up at my door. It was called “Three Times a Day.” I immediately assumed that some kind soul had sent this beautiful cookbook to this new mama, knowing I’d be short on beauty and inspiration. Tears came to my eyes and gratitude to my heart. I texted several friends and family members, asking who I needed to thank for the lovely gift, but nobody seemed to have any idea where it might have come from.

I shrugged it off, dove into the book and enjoyed it thoroughly, dog earring recipes left and right. Well, wouldn’t you know, towards the back of the book, the order slip was tucked in between the pages. I pulled it out and realized that the giver of this beautiful gift was in fact, MYSELF. I had ordered this cookbook during a late night nursing session and I had absolutely NO RECOLLECTION of the purchase. Trois Fois Par Jour does in fact translate to Three Times a Day, I discovered. I also discovered that maybe it was time to put an end to late night Internet surfing.

Tools for easy granola making:

Granola is a simple food with a simple procedure, but that doesn’t mean there aren’t a few tools which make the job easier.

• Mixing bowl. I’ve said it before but I’ll say it again. This is the PERFECT mixing bowl. It’s the ideal size for this granola recipe and really, I cannot recommend these highly enough. They’re also the perfect size for my go-to sourdough recipe.
• Stainless Steel Baking Sheets. These ensure you get a nice, even toasty bake on your granola so don’t forget them!
• Small Copper Saucepan. Now obviously you don’t need copper for granola specifically, but it does make the process a little more beautiful!
• My Favorite Spatula. I’m obsessed with these. I’d buy one for everyone I know if I could. So obviously that means you need one. Or three.

Share this recipe!

Did you make this granola recipe? Leave a comment and let me know what you thought! I know you won’t regret it. And don’t forget to pin this image below so everyone else can find this Go-To Granola recipe!

Kali

I’m Kali. Oregon mama, farmer’s wife and creator of the Potager book and blog. Join me and as we cook and garden through the seasons!