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!
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- 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.
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!
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!
This granola has a great shelf life and 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!
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