Megan's Granola

My go-to granola recipe! I omit the sunflower seeds (personal preference) and pecans (too expensive 😉) and make up the difference with extra walnuts and almonds. I also use coconut oil instead of vegetable oil. I've tried subbing other things for the brown sugar but nothing worked to get the chucks that my family likes (I do use a un-packed, scant 1/4 cup). The key to making it a solid sheet of granola is to leave it alone! No need to stir half way through and when you take it out, let it cool completely before breaking into whatever size chunks you want. I even use a silpat (silicone mat) and it still comes out crispy and delicious, so you can save your parchment paper or foil for other recipes!

Perfect granola recipe. Looks store-bought, but is much higher quality and nutrient dense.

This was our first time making granola and not only was it a fun activity, but the outcome was incredible. The entire family loved how tasty it was. Also, our entire home smelled fantastic! I did follow the recommendation of other reviewers and I used coconut oil instead of vegetable oil. Great recipe.

I have been using this recipe for over 10 years and it beats any other and the store brands cannot compare. I make adaptations based on what I have on hand. I use all or 1/2 to oil as coconut oil. I use ground fax seed in place of oat bran and wheat germ if necessary. I go almost all organic. I do spread it on (2) 13 x 18 inch cookies sheets and bake for 24 minutes and switch oven racks and mix at 12-13 minutes then bake another 12-13 minutes