Crunchy Granola

Serving size:
 16 Servings


    • 1⁄2 c
    • coconut flakes (unsweetened, or up to 1 cup)
    • 4 c
    • rolled oats
    • 1 c
    • sunflower seeds
    • 1 c
    • wheat germ
    • 1⁄4 c
    • sesame seeds (or up to 1/2-cup)
    • 1 c
    • honey (or maple syrup, or brown sugar dissolved in 1/4 cup of hot water)
    • 1⁄2 c
    • coconut oil (or oil)
    • 1 T
    • cinnamon
45 minutes
Ready in
45 minutes


Fragrant, sweet and crunchy--is it any surprise that so many people love granola? And, it's easy enough for the kids to make!

Recipe adapted from The More With Less Cookbook ©2000, Herald Press


Preheat oven to 325°F; grease two rimmed baking sheets. Mix coconut flakes, rolled oats, sunflower seeds, wheat germ, and sesame seeds together in a large bowl. In a small pot over medium heat, warm the honey, then stir in the coconut oil and cinnamon. Heat, stirring, for 1-2 minutes. Pour the warm honey mixture over the dry ingredients and fold in to thoroughly combine. Spread on baking sheets and bake about 30 minutes, stirring often. Watch closely at the end of baking time so granola does not become too dark. Cool, then break into chunks and store in airtight container.


Note: Substitute barley, wheat or quinoa flakes for part of the rolled oats if desired. Add dried fruit of choice after granola has cooled, if desired.


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