I know normal people don’t make their own granola. Normal people buy it in the grocery store. It’s easy that way.
Convenient to grab a box from the row. I know because that’s how I used to get mine, too, until I had a child with nut allergies.
Have you ever tried finding a granola without nuts? Yeah, it’s not really possible. And because we avoid having her allergens in the house at all, we don’t buy granola at the grocery store.
So even when she was far too young to try granola, I didn’t keep it in the house. Now that she is old enough to enjoy it herself, I think it would be especially cruel to keep it on hand knowing that she can’t have any.
But rolled oats and oatmeal are really good for blood sugar control, and I’m diabetic. I don’t love the texture of cooked oats, but I do really like granola.
So we had a family problem. Not a big one. Not the kind that requires a call to a doctor or lawyer. But a small one: no granola with nuts allowed in the house.
As a result, I have made granola several times before. Unfortunately, there have always been issues that made it really annoying: It called for a lot of sugar or weird ingredients. Or I had to substitute half the ingredients. Or it required a lot of babysitting in the oven. Or it just wasn’t very good and no one wanted to eat it.
Enter this recipe, which I found thanks to Christine at Frugal Fit Mom on YouTube. She swears by it, so I figured it was worth a shot. I’m awfully glad I did, because the results are delicious and the recipe is easy.
Yes, the original recipe calls for almonds and pecans. However, I have discovered the nuts can easily be omitted. I also sometimes substitute a puffed rice cereal or coarsely crushed pretzels for nuts. They add the same kind of texture that nuts add and even stay crispy in milk for a while.
It also makes enough to share. In fact, I split this recipe into thirds. Two-thirds got pecans added to it, which my daughter can technically have but chooses not to, and the other third was totally nut-free.
My daughter’s third is already gone. I guess it’s time to make another batch.
Amelia Plair is a mom and high school teacher in Starkville.
8 cups old-fashioned oats
1 bag shredded coconut (I used a shelf-stable sweetened type but plan to try the frozen type)
4 tsp. cinnamon
Pinch of nutmeg
1 tsp. salt
1/2 cup sliced almonds (or equivalent in Rice Krispies or crushed pretzels)
1 cup chopped pecans (or equivalent in Rice Krispies or crushed pretzels)
1 cup honey (Yes. A whole cup. It’s good even if you don’t really like honey.)
2/3 cup oil
2 tsp. vanilla extract
Dried fruit (optional)
■ Preheat oven to 400 F. Mix all ingredients (except fruit) together in the largest bowl you have. Spread out evenly across two full-sized sheet pans or three or four 18×13 rimmed baking sheets. Bake in oven for 10 minutes. Stir granola and swap pan placements. Bake for another 10 minutes until golden. Allow to cool. Add fruit if using. Store in an airtight container.