If you’re looking for one seriously difficult, thankless recipe that will take you hours to complete and may well end in abject failure, then we’re sorry to report that you’re looking in the wrong place. If, on the other hand, you’re looking for a quick and easy recipe that will result in a foodstuff you can enjoy in myriad ways, then you’re in the right spot. "It’s a great breakfast mixed with Greek yogurt or milk," says chef and recipe developer Catherine Brookes of Blue Sky Eating of her 15-minute homemade granola, adding "or you could maybe add some peanut butter or fresh berries." You can also stir the stuff into oatmeal or gobble it down by the handful as-is.
This granola makes a perfect trail mix for when you’re on the go (no actual trail required, though having one is nice) or at your desk at work. It can be a delicious part of a breakfast or brunch, and it can be sweetened up with a few chocolate chips to make a treat the kids will love and that will also keep them full and fueled up between meals. And like the name says, all told, it takes all of about 15 minutes.
Gather your ingredients
To make about eight servings of this tasty granola, you’ll need three cups of rolled oats (don’t use steel cut oats, as they’ll stay too tough, and best not to use quick oats, either, as they may break apart too much), a half teaspoon of cinnamon, two tablespoons of coconut oil, a quarter cup each of honey, raisins, and dried cranberries, and a third of a cup each of pecans and whole almonds.
And yes, you can play with the recipe as you’d like, trying other dried fruits and nuts and such. Don’t be afraid to get creative!
Season and sweeten the oats
Add the oats and cinnamon to a mixing bowl and stir together to combine them well, coating the oats in the spice. Next, line a baking sheet with parchment paper and set it aside.
Now heat the coconut oil in a large frying pan over medium heat. Once the oil has melted, add the honey and stir, combining it into the heated oil well. Then add the oats and stir until they’re well coated in the oil and honey mixture, being careful not to let the heat build up to where the liquids boil or the oats scorch.
Add the nuts and fruit, cook, then cool
Once the oats are well coated in the melted oil and honey, add the pecans, almonds, raisins, and cranberries to the pan and stir everything together. Cook the mixture of ingredients for another 10 to 12 minutes over low/medium heat, or until everything looks golden and toasted. Be sure to keep stirring frequently to prevent the granola from burning or sticking to the bottom of the pan.
Once it’s cooked, spread the cooked granola out on your prepared baking sheet and allow it to cool fully. And once it has fully cooled, store in an airtight container for up to two weeks. Not that it will last that long before you eat it. (On the other hand, Brookes adds: "It should freeze well for up to three months in an airtight container.")
- 3 cups rolled oats
- ½ teaspoon cinnamon
- 2 tablespoons coconut oil
- ¼ cup honey
- ⅓ cup pecans
- ⅓ cup whole almonds
- ¼ cup raisins
- ¼ cup dried cranberries
- Add the oats and cinnamon to a mixing bowl and stir together to combine, then line a baking sheet with parchment paper.
- Heat the coconut oil in a large frying pan over medium heat. Once the oil has melted, add the honey and stir.
- Add the oats and stir until they’re well coated in the oil/honey.
- Add the pecans, almonds, raisins, and cranberries, and stir everything together. Cook for another 10 to 12 minutes or until everything looks golden and toasted, and be sure to keep stirring frequently to prevent burning or sticking to the bottom of the pan.
- Spread the cooked granola out on your prepared baking sheet to cool. Once fully cooled, store in an airtight container for up to 2 weeks.