Goldilocks Granola

Goldilocks granola is everything granola should be. It’s nutty. It’s perfectly sweet. The clustery chunkiness is unbelievable. Oh, and it’s a one-bowl-wonder. You could say it’s juuuust right.

We used to make granola all. the. time. I think it was one of the cheapest things we could made back in our newlywed days.

We even used pretzels instead of nuts. I can’t really say I recommend it, but it was definitely cheap.

But then we got busy. Life and jobs and things. Earning money to buy nuts. We didn’t make granola for a while.

I’m happy to say we’re back on the granola bandwagon. Goldilocks granola is the perfect recipe to throw together on a lazy day off when it’s raining outside. So far that has been most days this spring. Thanks, Oregon.

The clusters in the recipe are complements of the flour. Some granola is as loose as sand, which is fine if that’s how you like it. We’re pretty set on chunky granola.

Goldilocks Granola

9 cups rolled oats

1 1/2 cups whole wheat flour

1 1/2 cups shredded coconut (I use unsweetened)

1 cup chopped almonds

1 cup chopped walnuts

1/2 cup sesame seeds

1/2 cup ground flax seeds

1/2 cup wheat germ

2 tablespoons ground cinnamon

1 cup white sugar

1 cup oil (we use canola)

1 1/2 cups water

4 teaspoons vanilla extract or flavoring

Instructions:

Combine all the dry ingredients in a large bowl (LARGE bowl) and stir well. Add oil, water, and vanilla. Stir to combine well. Spread on two greased baking pans with sides (these are my favorite). Bake at 250 degrees F for 2-3 hours, or until naptime is over granola is golden brown but not burned. Cool completely, then transfer to an airtight container (I like this one) to store.

I hope the sun is shining where you are!

Print