IMG_9859Oats are a way for me to REALLY know that fall is in the air. When the cooler air sets in, I wake up to a bowl of raisin oatmeal, I whip up a batch of oatmeal raisin cookie and come home from school to a warm, fragrant batch of granola. Oats are practically everywhere in the fall.


When you buy granola at your grocery store, you may be doing more harm then good. Store-bought granola is loaded with sugar and additives. It can also be quite a challenge to find a “plain granola”, one that’s just nuts, a few dried fruits and oats. Making your own granola is a simple process that puts you in control of your ingredients and amount you make. But if you make too much, don’t fear! Pass along a little jar to friends, family or neighbors and spread the joys of fall with others.


The nuts in this recipe are a great source of good fats and omega-3 while the dried fruit (raisins) are a source of fiber and energy. The oats provide you with fiber, as well as other vitamins and minerals. The entire combination can lower your cholesterol and reduce your risk for heat disease. Granola doesn’t only need to be a breakfast food, even though it’s a great way to start your day. I prefer it as an afternoon “pick me up” snack to replenish the needed energy to finish off my day.



  • Servings: about 8 cups
  • Difficulty: Medium
  • Print


  • 1/3 cup Canola Oil
  • 1/2 cup light brown sugar
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon cinnamon
  • pinch of sea salt
  • 3 cups oats
  • 2 cups of nuts, I use almond
  • 1 shredded coconut
  • 1 cup dried fruit


Preheat your oven to 300F.

In a large bowl, mix together the oil, sugar, honey, vanilla, cinnamon and salt. Add in the oats.

Stir in the nuts. Make sure that it’s evenly dispersed and that the nuts don’t stay at the bottom.

Place the granola on 2 lined baking sheets. Spread out thinly and bake for 15 minutes.

Remove from the oven and stir in the shredded coconut.  Place bake in the oven (still at 300F) for another 15 minutes.

Remove from the oven and let cool. Stir in the dried fruit.

Once completely cooled, store in a jar. Can be stored for 2-3 weeks.

Bon Appétit,


One thought on “Granola

  1. Pingback: Tip of the Month: December 2016 | International Palate

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