Classic Granola

My go-to recipe for classic granola is full of nuts and coconut, and has a little less sugar than typical granola – making it the perfect healthy breakfast!
Classic Granola |

I don’t know about you, but I definitely get in breakfast routines. I will eat the same thing every weekday morning for weeks or even months at a time. The past few weeks it has been a mini bagel with cream cheese and fresh berries, but for pretty much all of June and July it was exactly what is pictured here – fresh fruit (preferably a ripe peach with some berries) with Greek yogurt and my classic granola. I go through this breakfast phase pretty much every summer – the second it starts to get warm, I just crave a granola parfait. And I love making it with homemade granola – I think it is so much better than store bought!

Classic Granola |

Classic Granola |

Homemade granola is really easy to make, and this recipe makes a ton so it can last you a really long time. I keep mine in the freezer to make sure it stays nice and fresh. I love this recipe because it isn’t overpoweringly sweet – it uses agave for the sweetener and doesn’t add quite as much as many granola recipes. It is full of nuts and coconut, my favorite granola ingredients. And there is no dried fruit!  I’m really not a dried fruit fan, and so many store bought granolas are full of raisins or cranberries – I am always picking around them. That’s the advantage of making your own – you get to decide what goes in it! If you like things a little sweeter, add some more agave! Or you could use honey or maple syrup. You can use whatever nuts or seeds you like. The possibilities are endless!

Classic Granola |

Classic Granola |

Classic Granola

Classic Granola

My go-to recipe for classic granola is full of nuts and coconut, and has a little less sugar than typical granola - making it the perfect healthy breakfast!


  • 6 cups oats
  • 3 - 4 cups nuts, roughly chopped if desired (I use almonds, walnuts, and pecans)
  • 2- 3 cups coconut chips
  • 1 teaspoon sea salt
  • 1/2 cup agave
  • 2/3 cup oil (I mixed canola and olive)


  1. Preheat oven to 300 degrees F. Lightly butter two half sheet pans or line with parchment paper
  2. Add all ingredients to a large bowl, and stir to combine. Spread the granola evenly on the two sheets.
  3. Bake for about 40 minutes, stirring the granola every 10 minutes, and rotating the pans with each stirring. The granola is finished when everything is golden brown. Allow the granola to cool, then store. If you won't be eating it within a few days, it keeps best in the freezer.


Recipe from Barbara Bryant via Orangette

Classic Granola |

Now here are some of my weekend breakfast favorites!

Overnight Buttermilk Cinnamon Rolls
Overnight Buttermilk Cinnamon Rolls |

Blackberry Cinnamon Roll Cake
Blackberry Cinnamon Roll Cake |

Pumpkin Donut Holes
Pumpkin Donut Holes |

Double Chocolate Pistachio Donuts
Double Chocolate Pistachio Donuts |

Follow Chez CateyLou around the internet!

Facebook | Twitter | Google+

Pinterest | Instagram | Stumble Upon

Related posts:


  1. says

    I definitely get into breakfast routines and can eat the same thing for weeks or even months sometimes! I love homemade granola and especially when it’s a healthy kind like this!

  2. says

    I love a good granola parfait in the summer too! All those perfect fruits are begging for a crunchy, nutty, wholesome companion! I can’t wait to try out your version (I’ll just sub oats for quinoa flakes to make it GF) it’s going to be perfect with all the gorgeous strawberries that I can’t stop eating at the moment!

Leave a Reply to Erin @ Texanerin Baking Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>