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DIY Granola

January 10th, 2013 No Comments

I’ve been wanting to make my own granola for years now.  Bagged granolas have so much extra crap in them that load in fat and unnecessary sugar.  Finally, I came across a healthy home-made granola at Roots Juice Bar in Houston; it was a little sweet, a little crunchy, with a hint of cinnamon, and very light.  Thankfully, Rebecca O’Brien, the genius vegan chef who created it, was happy to share her recipe for “Kitchen Sink Granola.”  The name basically means that after you make the base of oats, you can add whatever else you want to it.

I’ve posted her recipe exactly below, but that’s not the way I ended up making it.  I couldn’t get a syrup to form with coconut oil and sugar so I subbed in maple syrup instead and it worked out great!

After I made the first successful batch, I instantly knew that this would be my holiday treat for friends and family.  I sent in bags and mason jars with Avery labels I bought at Office Depot and designed online to say “Merry Munch – a healthy holiday treat.”  I am glad to say it was a huge success; most of my friends emailed me and said they had eaten the whole mason jar in a day!



from Rebecca O’Brien, Roots Juice Bar, Houston, TX


You won’t need this much stuff, I was making granola for a lot of people!


Base Ingredients

Yields about 9 cups or 3 mason jars.

  • 6 cups rolled oats
  • 1 cup shredded unsweetened coconut
  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 2/3 cup coconut oil
  • 2/3 cup coconut sugar, or other sweetener of your choice.
  • 2 T cinnamon
  • 1 t vanilla
  • Parchment Paper
  • Big baking pans with sides (Glass is best, but metal will do)

**MR NOTES: I used chopped almonds instead of pumpkin seeds, maple syrup instead of coconut sugar.


  • 3/4 cup any dried fruit
  • 1/4 cup crystallized ginger (optional)

**For the additions I made these combos, all chopped up:

  • Apricot + Hazelnuts
  • Peaches + Hazelnuts
  • Dried and flatted bananas – sliced
  • Pistachios (just the meat)
I didn’t measure any additions.  You just have to make sure not to put in too much. This is a too much:


Preheat oven to 325 degrees.

1.  Mix your rolled oats, coconut, and seeds in a large bowl.

2. Heat the coconut oil and sugar/maple syrup in a saucepan over medium heat, stirring constantly until a syrup forms.  Careful not to burn it! Remove from heat and stir in the cinnamon and vanilla.

3. Add syrup to the dry ingredients, making sure every last bit is coated. (MR note: I could just eat this raw!)

4. Spread evenly on 2 or 3 baking pans lined with parchment paper.  Bake 15 minutes, pull your trays out and move the granola around with a spatula.  Return to oven for another 15 minutes or until golden brown.  (MR note: you really need to watch it carefully after you mix it.  It goes from brown to burned pretty quickly.)

5. Remove from oven and immediately mix in your additions.  Allow to cool, then transfer to a large jar or container and enjoy for up to a week!

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