This homemade granola is a family favorite of ours and was inspired by a Mennonite cookbook. This granola is packed with nutrition and can be made in big batches ahead of time for busy mornings when you need something quick to grab before you head out the door. For more breakfast recipes you can try mini cheesy bacon quiche or our favorite buttermilk pancakes!
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!
- 10 cups oatmeal old fashioned rolled oats
- 1 1/2 cups sweetened shredded coconut
- 1 cup sunflower seeds
- 1 cup brown sugar
- 1 cup wheat germ
- 1 package graham crackers
- 1/2 cup milled flax seeds
- 1/2 cup chia seeds
- 1 1/2 cups salted butter
- 1/2 cup honey
- 1/4 cup water
- 2 teaspoons vanilla extract
- 2 teaspoons maple syrup
- 1/2 teaspoon salt
optional add ins:
- dried cranberries
- butterscotch chips
Preheat oven to 300.
- Combine dry ingredients in a large mixing bowl (first 8 ingredients).
- Melt the butter, then add water, honey, vanilla, maple syrup and salt. Stir to combine then pour over dry ingredients and mix well with a spatula.
- Spread the granola evenly into two large cookie sheets and toast in the oven for approximately 40-50 minutes (giving it a stir every 20 minutes to allow it to toast evenly) until it has started to dry and is a golden brown color. Remove cookie sheets with granola from the oven and allow granola to cool.
- Optional: After baking, add additional dried fruit or chocolate/ butterscotch chips of your choice.
Equipment needed for this homemade granola:
- Baking sheets You will need two larger baking sheets for baking a full batch of this granola on. You can use non-stick baking sheets or you can grease the baking sheets with cooking spray or butter before adding the granola for toasting.
- Large mixing bowl A large mixing bowl is needed to mix up the amount of granola this recipe makes.
- Measuring cups Measuring cups and spoons are needed to ensure you have and accurate measurement of the ingredients listed.
- Saucepan A medium sized saucepan is needed to melt the butter and combine the wet ingredients plus salt in.
- Storage container A storage container is needed to store the container in. You can also use half gallon jars, or quart jars too.
Feel free to adjust the nuts and seeds in this granola to taste. I have even added biscoff cookies instead of graham crackers and it was delicious!
Ingredients needed for this homemade granola: Butter, rolled oats, graham crackers, brown sugar, maple syrup, salt, vanilla extract, water, honey, ground flax seed, flaked coconut, sunflower seeds, wheat germ, poppy seeds or chia seeds and butter.
If you don’t have chia seeds on hand you can also use poppy seeds. Biscoff cookies can be substituted in for the graham crackers and you can use all maple syrup instead of honey if you prefer. Feel free to omit some of the grains if needed as well.
Step 1: Combine the dry ingredients except for salt in a large mixing bowl.
This granola is a favorite quick breakfast of mine. it has really come in clutch for me on those busy mornings with a 17 month old and a newborn baby. This granola is great to make ahead in preparation for a newborn, because it is quick and filling and tastes so, so good!
Step 2: Melt the butter, then add water, honey, vanilla, maple syrup and salt. Stir to combine then pour over dry ingredients and mix well with a spatula
Step 3-4: Spread the granola evenly into two large cookie sheets and toast in the oven for approximately 40-50 minutes (giving it a stir every 20 minutes to allow it to toast evenly) until it has started to dry and is a golden brown color. Remove cookie sheets with granola from the oven and allow granola to cool. Optional, add additional nuts, chocolate chips, butterscotch chips or raisins once the granola has been toasted and cooled.
This granola makes a big batch, but has a great shelf life if kept in an airtight container. This granola could also be frozen for longer storage.
Feel free to pin this recipe for later and let me know what you think in the comments below!