HHello, Kylee here. I’m back and sharing something I love: simple, wholesome food. My mom has been encouraging me to post more recipes, partly because she wanted a practical list of easy, healthy meals for her busy schedule. I’m happy to oblige—food is my obsession, even if I don’t always enjoy the cooking process. I’m more excited about the result than the prep, and I’ve learned a few reliable recipes that are quick, tasty, and worth making.
Blogging takes time—writing and photography both matter. I’m not a professional photographer, but I do take a lot of pictures of my food and I enjoy sharing them. If you follow me on Instagram, you’ll know I’m often snapping meals before digging in. Today I’m sharing one of our household staples: homemade granola. We use it to top yogurt or smoothie bowls, eat it like cereal with almond milk, sprinkle it over oatmeal, or mix it with nuts and dried fruit for snacks.
Homemade granola is far superior to most store-bought brands, which can be highly processed and full of refined sugar and preservatives. It’s easy to make, customizable, and significantly fresher. A big batch stores well in an airtight container for several weeks—if it lasts that long in your kitchen.
This coconut oil and maple granola is our current go-to. It’s simple, wholesome, and adaptable—swap seeds or nuts to suit your pantry or taste. Below is the full recipe and straightforward directions so you can make a fresh batch at home.
Coconut Oil and Maple Granola
Ingredients:
- 2 cups rolled oats
- 1/3 cup raw pumpkin seeds
- 1 tablespoon chia seeds
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil
Directions:
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large bowl, mix the oats, pumpkin seeds, and chia seeds until evenly combined.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, sea salt, and cinnamon.
- Pour the wet mixture over the dry ingredients and stir until everything is coated and distributed evenly.
- Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes, then remove and stir to break up any clumps. Return to the oven and bake another 12–15 minutes, or until the granola is golden and crisp.
- Remove from the oven and allow the granola to cool completely on the pan—this helps it crisp up. Once cooled, store in an airtight container at room temperature for up to several weeks.
This granola is easy to customize: add chopped nuts, shredded coconut, dried fruit, or chocolate chips after baking, or substitute seeds and spices to suit your taste. It’s perfect for quick breakfasts, yogurt toppings, or a healthy snack on the go. If you try it, I’d love to hear how you adapted it and what you served it with.
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