Jan 26 2013

Homemade Super Crunch Granola

My son is an early riser. Regardless of the day of the week, no matter what time he went to bed the night before, you can be sure he’ll be up by 6 A.M., knocking on my bedroom door to ask if he can have breakfast. I hate mornings.

Homemade Super Crunch Granola

I’ve become complacent since returning to work a year ago, allowing my son to eat pretty much anything he can prepare himself so I can eek out an extra 30 minutes of sleep, even if the quality of that sleep is pretty crummy. I will always be a night owl, shunning the light of day (though there’s very little light at 6 A.M. this time of year!) as long as possible. This means he’s been allowed to eat a ridiculous amount of cold cereal, albeit somewhat “healthier” cold cereal. And I hate myself for this.

Homemade Super Crunch Granola

I’m trying to change this.

While my daughter has welcomed my overnight steel cut oats experiments with an open mouth, eager to try each concoction and happily devouring anything I put in her path, my son still shuns oatmeal. I can understand. He requires a little more finesse in order to tempt his taste buds.

Enter granola. Similarly power-packed, with much less fuss. No microwave required.

Homemade Super Crunch Granola

He’s still a little picky about it. He picked all the walnuts out of my prior version. This one, however, received two very big thumbs up. A success! Now if only I could alter his internal clock a bit…

Granola is eternally adaptable, so consider this a jumping off point. High quality ingredients will pay off in spades, so don’t skimp. Go crazy with it! I’ve started keeping a jar at work to mix into my daily Chobani indulgence  Keeps me full most of the day (and away from the Starbucks goodies across the street!).

Homemade Super Crunch Granola
Prep time
Cook time
Total time
This is actually a guideline, because it’s a really flexible recipe. Change out some of the fixings and you can personalize it to your tastes.
Recipe type: Breakfast
Serves: 12
  • 3 cups old fashioned rolled oats (not quick oats)
  • 2 cups flaked coconut, unsweetened
  • 1½ cups almonds, chopped roughly
  • ½ cup raw sunflower seeds, shelled
  • ¼ cup ground flax meal
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons raw (turbinado) sugar
  • ¼ cup coconut oil, melted
  • ½ cup pure maple syrup
  • 1 large egg white
  • 1 cup dark raisins
  1. Preheat oven to 300 degrees Fahrenheit. Get out a rimmed nonstick cookie sheet and put it aside.
  2. In a very large bowl, mix everything except for the raisins together. Spread evenly on the cookie sheet.
  3. Bake for 40-45 minutes, or until golden brown and dry, stirring every 10 minutes.
  4. Once completely cooled, stir in the raisins.
  5. Store in airtight containers at room temperature for up to 2 weeks (if it lasts that long!).


About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.


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  1. Jayne

    What kid or adult wouldn’t love this in the morning!

    1. Carrie @ poet in the pantry

      No kidding! Hearty way to start the day and so very yummy!

  2. Ashley Bee (Quarter Life Crisis Cuisine)

    I was excited to make my own granola last night–then realized I was out of oats :( I’ll be making a batch soon though, with maple! This looks awesome and full of healthy energy boosters. Great job!

  3. randi

    Just made this and it is really nice! Not toothachingly sweet like the commercial versions. My house smells so good!

  4. Alyssa (Everyday Maven)

    My son is also an early riser, he is up most days before 6:30 and not quite old enough to make his own breakfast yet. I feel your pain! This is a great granola – love the coconut!

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