Hearty Homemade Granola


Unlike previous year’s resolutions, I decided to get started right away on my Culinary Resolutions for 2009. To the right, you will now see the “Ask Shaw Girl” box inviting readers to send in their cooking questions/dilemmas/cries for help. Hopefully there will actually be enough questions to make “Ask Shaw Girl” a monthly segment. If not, I guess I could get the kitties to offer up their queries (“Why do you make all of these things from scratch and then feed me from that bag you haul out? Where’s our homemade liver treats???”). I’ve also ordered Mark Bittman’s “How to Cook Everything” (Amazon says I’ll have it on January 16th!!!!!) and plan on cooking my way through it in a (hopefully) weekly posting I’ll lovingly refer to as Bittman Thursdays. And most importantly, I’ve slowly started cooking more with whole grains…which brings me to the lovely granola of which this post is about…


I love making granola because it’s not only simple, it’s delicious. It’s fairly easy to whip up a huge batch for the week’s breakfast and you can customize it to suit your tastes. Google “granola recipe” and you’re given hundreds of options, from fruit and nut granolas to totally vegan granolas. My personal favorite is a hearty maple granola that a friend from North Carolina showed me how to make a few years ago. I decided to throw in a few extra heart healthy ingredients for this granola and the result was not only delicious (if I do say so myself), but I’m almost positive my body thanked me.

Hearty Homemade Granola

4 cups rolled oats

1 cup wheat germ

1/2 cup unsweetened coconut

2/3 cup chopped walnuts, pecans or almonds

1/3 cup whole flaxseeds (can be omited but I like the crunch of whole flaxseeds)

1/2 cup ground flaxseeds (for the nutrients not digestable from the whole flaxseeds)

2 teaspoons cinammon

1/2 cup maple syrup

1 teaspoon vanilla

4 tablespoons canola oil


Preheat oven to 300 degrees

Lightly spray two cookie sheets with canola oil Pam (or a similar canola oil spray) and set aside. In a large bowl, combine the oats, flaxseeds (both whole and ground), wheat germ, coconut and nuts. Sprinkle the mixture with the cinnamon and toss everything to coat. In a small bowl, whisk together the syrup and the vanilla. Add the vanilla syrup to the oat mixture and using a wooden spoon, stir to coat. Add the canola oil and continue stirring until the mixture is well combined. Spread out the granola evenly among the two cookie sheets with a spatula.

Bake for 20 minutes and then rotate the pans in the oven. Using a heat resistant spatula, stir around the granola to ensure even browning. Bake for another 15-25 minutes or until the granola is golden brown. Keep a close eye on the granola to make sure it doesn’t burn.


Filed under Breakfast, Whole Grains

11 responses to “Hearty Homemade Granola

  1. Really looking forward to Bittman Thursdays! Sorry for this next question about your granola but where do you find flax seeds? And are they available in ground and whole varieties or do you grind them yourself? signed – a flax seed virgin

  2. @ Bridgett – You can get flaxseed (both ground and whole) now in most grocery stores in the “organic/naturals” section or the baking aisle. If you have a health food store in your area, I’d try there as well. Or if you have a Whole Foods/Earth Fare/Trader Joe’s, they have both the ground and whole flaxseeds. If you can only find ground flaxseeds, you can use a coffee or spice grinder to grind them up or a mini-food processor. Hope the info helps and all questions are welcome!

  3. Good luck w/the Bittman book. I ordered his How To Cook Everything Vegetarian and made maybe 5 recipes. That book is so heavy! And there are no pictures 😦

    I guess I think of his books more of a guide than a recipe (maybe b/c I make up most of mine).

    • @ Olga – It may end up a dismal failure but I’m going to give it a whirl. My intent is to try techniques/recipes I have never attempted before. I am so glad I found your site!

  4. homemade granola + plain yogurt= heaven.

  5. Genevieve

    Looks great! Do you know how long it keeps? Any advice on storing it?

  6. @ Sizzle – It’s yummy! Get on it!

    @ Justine – I often eat this granola with Fage Greek Yogurt! Breakfast heaven!

    @ Genevieve – I store mine in an airtight container like these: http://www.bedbathandbeyond.com/product.asp?order_num=1&SKU=13572526
    And honestly, it usually doesn’t last much longer than a week in my house. But it is basically a cereal, so kept in an airtight container or bag, it should last for a good while.

  7. Genevieve

    Thanks! I’m a cooking novice…

    • @ Genevieve – No problem! Feel free to ask me any cooking/baking questions you have! In fact, I’m doing a monthly segment called “Ask Shaw Girl”! Just send me your question and I’ll be happy to answer!

  8. Yum. I love homemade granola. It’s so versatile- congrats to you for making yours so good for you! If you like Fage Greek Yogurt, you should try Blue Ridge Dairy’s Greek Yogurt. It lasts less than one day in my house. Especially if there is delicious granola like this around.

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