When Jesse and I were newlyweds, we spent some time renting out a basement apartment from a great family we met at church. $300 a month got us a small bedroom, bathroom, a sink and a mini fridge. It’s what married-life dreams are made of!
We really enjoyed our time there, especially the opportunity to get to know the family we were renting from. I learned so much from the wife and mother of the home, Cheyenne. She was always there to chat and laugh with me, and she taught me how to make the BEST granola.
I have adapted it a teensy-weensy bit to meet my needs and I get so many compliments when I share this stuff, that I thought I could do y’all a favor and post the recipe. Like all things I cook, it is super easy, but I will warn you that it is time consuming to do the baking portion. So plan to be in the kitchen for a couple hours! (It’s so worth it though, I promise. This granola is cheaper and healthier than what you find in the store.)
- 10 Cups rolled oats/old fashioned (NOT INSTANT)
- 1 Cup flax seeds (optional)
- 1 Cup shredded coconut
- 1 Cup sunflower seeds
- 3 Cups chopped nuts (I typically use pecans and almonds)
- 1 1/2 Cups brown sugar
- 1 1/4 Cups oil
- 1 Cup honey
- 1 1/2 Cups water
- 1 1/2 tsp. salt
- 2 tsp. cinnamon
- 3 tsp. vanilla extract
In an extra large bowl, combine oats, flax seed, coconut, sunflower seeds and nuts. Blend well.
In a large saucepan, combine remaining syrup ingredients. Heat until sugar is dissolved. (Do not boil!!!)
Pour syrup over dry ingredients and stir until well coated.
Pour onto 5 cookie sheets. Bake at 315 degrees for about 40 minutes, stirring after 20 minutes.
Allow to cool before storing in airtight containers.
Enjoy! Our favorite way to eat this is like cereal with fresh berries on top. Yum!