HHello, Kylee here. I’m back and excited to share a simple recipe that’s become a staple in our house. My mom has been nudging me to post more often about both my townhouse decorating progress and my recipes. She even asked for an easy, healthy recipe list for her birthday, so I started compiling favorites — and this granola is one I make again and again.
I love food — maybe more than I enjoy cooking. The fun for me is the finished result: a bowl of something delicious. While I’m learning to enjoy the cooking process a bit more, I mostly stick to straightforward recipes that yield great flavor without requiring hours in the kitchen. That’s one reason this granola is perfect: it’s quick, customizable, and stores well.
Blogging also means taking photos, and I admit I’m no professional photographer — but I do take lots of food photos for Instagram and find it helps capture what I make. More importantly, it motivates me to keep experimenting with simple, fresh recipes like this one.
Granola is a morning favorite at our house. We use it as a topping for yogurt or smoothie bowls, pour almond milk over it like cereal, or sprinkle it on oatmeal. As a snack, it’s lovely mixed with nuts, dried fruit, or a handful of chocolate chips. Fresh homemade granola beats most store-bought varieties, which can be overly processed and high in refined sugars. Making your own lets you control ingredients and flavor, and a big batch will keep for several weeks in an airtight container.
This particular recipe is our go-to lately because it’s simple and versatile. You can easily swap seeds, nuts, or spices to suit your taste. Below is the recipe — it’s straightforward and forgiving, perfect for busy mornings or for making ahead as a pantry staple.
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 ground cinnamon
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil
Directions:
- Preheat the oven to 300°F and line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, pumpkin seeds, and chia seeds.
- 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 evenly coated. Spread the mixture in a thin, 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 15 minutes, or until the granola is golden and fragrant.
- Let the granola cool completely on the baking sheet so it crisps up, then transfer to an airtight container for storage.
This base recipe is easy to customize: add chopped nuts, shredded coconut, dried fruit, or a pinch of vanilla once the granola has cooled. It makes a great gift jar or a convenient pantry go-to for breakfasts and snacks.
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