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No hippy jokes please. A recipe for granola

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I know my friend Mary is giggling right now reading this post because she loves to call me crunchy granola.  Whatevs Mary!

Part of our family’s switch from processed to whole/real foods was phasing out boxed cereal.  After a few months of not having it around, the villagers got angry and threatened to tar and feather me.  To keep the torches and pitchforks to a minimum, I started making granola.  I make a huge batch at once and store it in a big plastic cereal box thingy I found on clearance at Macys.  Because the granola is so hearty, Troy we don’t need to eat a punch bowl full at a time, 1 “box” lasts us about 3-4 weeks.

The base recipe is pretty versatile and I’ve had fun being creative with flavors.  I’ve made a chocolate peanut butter batch, but Cranberry, Orange, and Walnut has been my favorite, hands down.


Dirty Crunchy Hippy Cranberry Orange, Walnut granola
8 cups of thick rolled old-fashioned oats (NOT quick oats)
1 1/4 cup pumpkin seeds
3/4 cup of sunflower seeds
1/4 cup of homemade brown sugar
1/2 cup of real maple syrup (not the HFCS pancake crap)
1/2 – 3/4 cup of walnuts, chopped
2 cups of coconut oil, melted
1 organic orange
1 1/2 cups of dried cranberries
1/2 cup of flaked, unsweetened coconut

Preheat oven to 375 degrees.

Melt your coconut oil in the microwave.  Set aside.  In a large bowl, add oats, pumpkin and sunflower seeds, brown sugar, and walnuts.  Zest the skin of 1 orange over the bowl.  I love my microplane for this.  After zesting it, juice the orange and pour over the oat mixture.  Add maple syrup and coconut oil.  Stir well.

I use my lasagna pan when making granola because it has high sides and allows you to stir through the baking process without spilling oats all over your oven.  Cause that is fun to clean.

Bake for 15 minutes, then stir.  Bake for another 15 minutes, and stir.  Bake for 10 minutes, then add the cranberries – stir to incorporate.  Bake for another 10 minutes.

Add coconut flakes and bake for no more than 5 minutes.  Allow the granola to cool completely, and store in an air-tight container.

As with anything I make, this of course is best accompanied by homemade or locally made bacon.

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7 comments on “No hippy jokes please. A recipe for granola”

  1. I agree…orange/cranberry is great in granola! I love your idea of using a lasagna pan…don’t know why I’ve never thought of that?!!!

  2. Whatever, indeed. I’m not so sure what’s “hippy” about granola, these days. Have you seen the price of really good granola in the stores. I make it, too. A little bowl of it to nibble on is the first request I hear from the grandkids when they visit. And there are worse things in the world. Their mom sends them with baggies of fruit loops. Don’t get me started on that.

  3. I have stirred a little to vigorously and made quite the mess in my oven before. Not fun! Nothing like smelling burnt granola every time I use the oven. I make mine a bit differently, but I think my husband would love this recipe. I’m going to use it next time. Thanks!

  4. Wow, this looks great, thank you for sharing!

  5. LOVE! I made this for the first time this evening (after starting my first ever attempt at making all homemade Easter treats… got homemade marshmallows setting up in the fridge (for rocky road candies and toasty coconut nests with jelly bean eggs!) and peanut butter eggs in the freezer waiting to be dipped in melted chocolate!) – I did this just a LITTLE different… we only had 1/4 cup of syrup (Real Maine Made that is!) so I added honey too, and Instead of just cranberries, I found a trailmix at the store that was all the nuts/seeds you listed along with raisins and cranberries, we also picked up diced dehydrated apples and some Mango that I cut up… added all the fruits when you called for the cranberry… it smells amazing, hubby was eating it out of the pan a minute after it came out of the oven to cool down LOL! I can’t wait to try it with some Almond milk in the morning 🙂

  6. Have you (or any of the blog readers) ever tried making this using Lyle’s Golden syrup instead of the maple? It’s a british product but I find it in my local Publix grocery store. The label says it’s cane sugar syrup and is free of artificial flavors,colors and preservatives. We use that on our pancakes and waffles instead of the HFCS garbage and because real maple syrup gets pricey down here in florida. I’m not sure how it would taste added to “cereal” however.

  7. Again, I am not disappointed by one of your recipes! I tweaked it a bit – I don’t like coconut – but SO delish!! Thanks – loving over Greek yogurt with fresh blueberries 🙂