No Pumpkin Spice Latte, yet.
I know, it’s almost October 1st, but I just can’t go to the pumpkin spice latte side despite what Pinterest may be telling me. Not yet. Not when it’s 90 degrees outside and shorts and tanks are still completely acceptable in Florida.
October 1st is right around the corner, and fall officially arrived last week. I also left Florida last week to spend time in Charleston, South Carolina. A week away from the extreme heat and shorts has led me to embrace fall, food-style. In fact, I even bought a couple of fall dresses in Charleston, so maybe I’m even venturing beyond food. I’m still not entirely sure if the dresses will come in handy in Florida.
Before we enjoy a toasty fall recipe, let’s talk about Charleston, South Carolina…
I left for Charleston last Monday for a week of food photography with a wonderful group of ladies and two gentlemen. I just arrived home last night which is why this week on the blog the posts have been a bit slower to come out and we haven’t talked about prep time. I’m blaming (in the very best way) the slow pace of Charleston for my relaxed blogpost schedule. We all need some good relaxation. Thank you, Charleston!
The week was filled with local food (Frogmore Stew and fresh fish!!). I stayed in a beach house (along with the other photographers) and enjoyed breakfast, lunch, and dinner prepared by a local chef. I know what you’re thinking…dreamy is right! The food was amazing, the company was fun, the photography was non-stop, and the downtown and fish dock excursions were beyond gorgeous. Unfortunately, I don’t have any photos of Downtown Charleston since I was too captivated by the fried chicken and waffles, cute stores, and the discovery of Jeni’s Ice Cream.
The atmosphere of the local shops, food, and weather made it feel like fall time for this Florida girl. Fall is something I’m not used to experiencing until…well, never! Just kidding. We have fall in Florida, but it’s more like the weather dropping to 87 degrees versus 90. My trip to Charleston put me in the mood for all things plaid, toasty and warm bowls of granola, my famous pumpkin spice latte (seriously, it’s good!!), and boots.
Maybe I’m dreaming when it comes to boots, but the food? I can make that work!
Naturally, the first thing I wanted to do upon returning from Charleston was bake! Since I also need to visit the grocery store, I needed to bake something easy with everyday ingredients. Homemade granola to the rescue!
This homemade granola recipe is a treat I’ve made for many years. It’s a simple recipe that combines pantry/fridge staples: flaked coconut, rolled oats, warm spices, honey, butter, and nuts. The combination is then baked and cooled for a toasty and crunchy granola. I regularly serve homemade granola over ice cream and a drizzle of honey (oh heavens!), sprinkled in yogurt and topped with fruit, or alone in a baggie while I sit in the car line at Piper’s school.
In the name of fall, it’s time to warm the oven, mix the oats and honey, and serve up a big bowl of granola. Who’s in?
Easy Homemade Granola
- 3 cups old-fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 1/4 tsp salt
- 1 cup raw nuts or seeds of choice, I like cashews, coarsely chopped
- 1 tsp ground cinnamon increase to 1 1/2 tsp for more flavor
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 cup honey
- 6 TB butter
- 2 tsp pure vanilla extract
- 1/2 cup raisins or dried cranberries, optional
- Preheat the oven to 300F.
- In a large bowl, combine the rolled oats, salt, coconut flakes*, nuts or seeds, and spices. Set aside.
- In a small saucepan, over medium-high heat, heat the honey and butter. Carefully watch and stir the honey and butter mixture, allowing it to come to a boil. Once boiling, remove the honey and butter from the heat and add the vanilla extract (stand back as the alcohol in the vanilla extract will cause a rapid boil). Pour the honey mixture over the oat mixture, and stir until well combined.
- Spread the granola over a baking sheet (covered in parchment paper for easy cleaning). Bake the granola for 35-45 minutes on the middle shelf of the oven, until golden brown. Halfway through baking (the 18-20 minute mark), carefully stir the granola so the sides don't burn. Watch the granola carefully towards the end of the cooking time as every oven cooks a bit differently. Granola can quickly turn from golden brown to burnt. Once the granola is golden and has a toasted aroma, it's ready to pull out of the oven. Golden brown and toasted aroma are the key words to remember when making granola!
- Remove the granola from the oven to cool. If you'd like to add dried fruit to the granola, add the raisins or dried cranberries now and quickly stir them into the warm granola. As the granola cools, the granola will harden creating a crispy granola that's perfect for yogurt or snacking. Store the cooled granola in an air-tight container on the counter for a few days (I let my granola sit for about 7 days) or in the freezer for several months.
*Coconut Flakes: I love the toasty flavor and crunchy texture of the coconut flakes in this granola. If you prefer soft coconut flakes, add the flakes to the granola 10 minutes before removing the granola from oven.
More Real Food You May Like:
Peanut Butter and Jelly Smoothie
Make-Ahead Grab-n-Go Omelet Cups
Make-Ahead Freezer Breakfast Burritos
Special Photo Credit: Dinner table in Charleston, South Carolina via Laura Carnes Photography
I needed something to make it feel like Fall (Arizona gal here haha) so I just pulled this out of the oven. Turned out perfect and the house smells amazing! Planning on using it for our pancake and yogurt topping this week. Thank you for another delicious recipe!
Yay, Karli! I’m so glad you can use this recipe. Enjoy!
Yes! Love the clean ingredients. Do you think it would work if I replaced the butter with coconut oil? Thanks!
Hey Karli, Thank you! I’m not 100% sure it will work, but there’s a good possibility.
This looks so yummy! Our family can’t eat rolled oats- we’ve been gluten free for 3 years now- for one of my daughters. My recent thing is making granola without the oats!!!! Crazy I know! I roast my almonds and then chop them up and add almost all your ingredients! I use maple syrup, coconut oil, pinch of salt, lots of cinnamon, pumpkin seeds, cranberries, raisins…. So good! I love oats but this works for us!!! Thanks for all your amazing recipes Kristin!!! I will try with some of your spices!!!
Yum, that sounds amazing!! Thank you for sharing, Gen.
Yes, I just checked your recipe again after I burned my first batch. I am glad that you adjusted the oven temp. Although burned, it tasted OK. I was able to put in what I wanted as far as coconut,dried cranberries. The second batch I adjusted the temp myself and it came out great. My husband loves this and prefers this to store bought. Thanks for the recipe…sharon
Oh no, I’m so sorry you caught the edit mistake the first time around. It’s great to hear you love the second batch…enjoy!!
This granola is awesome as is Kristin. I made it before the mistake was discovered. Kristin was kind enough to send a gift card to cover the lost granola. I made it again and it is so good. I have eaten it over yogurt with fruit, as a cereal with mild and right out of the bag as a snack. It is filling so you don’t want to eat a whole bunch.Thanks for a great recipe.
Thank you, Vicki. It’s so great to hear you love the granola :)! Enjoy!!
Gah, that looks good! I was just looking at my bottle of cardamom, thinking about different ways to use it since it was looking a little dusty. Sounds fabulous in granola!
Perfect, Katie! Cardamom is so delicious in baked goods and granola recipes.
Hey Kristin, I saw this recipe and thought it sounded really good. I just made some tonight and when I went to stir it at 30 minutes it was burned. Will you please check the recipe and make sure there isn’t an error?
I was so looking forward to granola on my yogurt tomorrow morning.
Hey Vicki, Oh no, I’m so sorry to hear it burned. I adjusted the oven temperature in the recipe. The granola issue was our fault due to a typo that happened in the transfer of the recipe to the blog! I sent you an email. I would love to send you new packages of the ingredients for your loss due to our issue.
Could you use oats that have been soaked for this recipe? Or would that be a total mess? LOL I am obsessed with your blog by the way…it’s my new lifestyle guide. Your shopping lists have helped me tremendously on my family’s quest for better eating. Thanks! 🙂
That’s awesome, Rebekah! I’m sooooo glad the shopping lists have been such a tremendous help :).
Even when I was soaking grains regularly, I never cared for soaked granola. I know many people love it, but I couldn’t get over the texture. I think you could definitely soak this recipe. I would use a method similar to Renee’s recipe/method: http://www.raisinggenerationnourished.com/2015/02/simple-cinnamon-granola/
You could also try soaking and dehydrating the oats first, then making this recipe.