my favorite granola
Prep time
Cook time
Total time
Serves: 1 quart
  • 2 c. thick rolled or old fashioned oats oats (not instant)
  • 2 c. puffed rice cereal
  • ⅓ c. pure maple syrup
  • 3 tbsp. vegetable oil or coconut oil (liquid)
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • pinch of salt
  • handful of dried cherries
  • handful of hazelnuts, papery skins removed
  • handful of unsweetened coconut flakes
  1. Preheat your oven to 300 F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the oats, puffed rice cereal, cinnamon, and salt.
  3. In another bowl combine the maple syrup, oil, and vanilla.
  4. Combine the 2 bowls together and mix well.
  5. Spread out the mixture evenly, in one layer, onto the baking sheet. Use a rubber spatula to guide you.
  6. Bake in the oven stirring about every 10 minutes or so to keep it from burning.
  7. Remove the papery skins from the hazelnuts and give them a rough chop.
  8. After about 30 minutes, add the cherries, hazelnuts, and unsweetened coconut flakes. If you add them earlier, they will burn.
  9. Bake for an additional 10-15 minutes. When your granola sounds 'crispy' it's done.
  10. Remove from the oven and let is rest for about 15 minutes. Do not stir. While resting, the granola will have a chance to stick together and clump up.
  11. When completely cool, store your granola in an airtight container or in a Zip loc bag in the freezer.
  12. Enjoy with milk or with Greek yogurt and extra maple syrup if desired.
* It is best to use the unsweetened coconut for this recipe. If you cannot find flakes, you can substitute with unsweetened coconut shreds. * Granola will last in an airtight container for about 2 weeks, and in the freezer for about 6 months.
Recipe by The Clever Carrot at