My favorite room in my home is without a doubt my kitchen. I love to cook! I spend any free time that I have researching recipes and healthy tips and tricks. One of my weekly favorite items to make is homemade granola! I use it in my homemade raw bars or toss it on the top of my greek yogurt! And, I often travel with it as a great antioxidant snack!


2-3 cups of raw, rolled oats (old fashioned oats, sprouted if you can)

1/4 cup of raw nuts (optional based on allergies, make sure to not get "salted or roasted")

1/4 cup of raw seeds (sunflower, pumpkin, hemp, chia, flax) double (1/2) if not adding nuts, and again no salt added!

1/2 cup of goji berries (optional, you can use different dried fruit, but goji is a super food!)

1/4 cup of shredded coconut flakes (I buy unsweetened to be healthier!)

2-3 tablespoons of syrup, agave, or local honey

3-4 tablespoons of virgin coconut oil

1/2 - 1 1/2 tsp. of cinnamon, lets be honest here, I put like 3 times that, but I love cinnamon)

1-2 tablespoons of ground flax seed 

1-2 tablespoons of ground chia seed

1 pinch of salt (optional)



01. Preheat the Oven TO 325º F.

2. Combine Ingredients into a Mixing Bowl:

Add in all ingredients (except the goji berries) into a mixing bowl. To be completely honest, I don't measure out ingredients. I like to add whatever I already have in my kitchen on that day. You can't really go wrong with making granola!

The above proportions and ingredients are suggestions. Use whatever you personally like or already have in your house and add enough ingredients so that the mixture is 50-60% granola and 40-50% coconut flakes, nuts, seeds, goji berries (added later), etc.!

Either way, make sure to add in ground chia and flax seeds because they work well to mix with the coconut oil and the dates if you are making raw bars. They act as a super healthy thickener!

a: Add Rolled Oats (Organic and/or Sprouted if you can)

a: Add Rolled Oats (Organic and/or Sprouted if you can)

b: Add your nuts and/or both whole and ground seeds along with coconut oil!

b: Add your nuts and/or both whole and ground seeds along with coconut oil!

c: Add Coconut Flakes (I'd wait and add the goji berries after everything else bakes, read below for lesson learned)

c: Add Coconut Flakes (I'd wait and add the goji berries after everything else bakes, read below for lesson learned)

Both the goji berries and coconut flakes will crisp in the oven so it is up to your personal preference as to whether you add these now or later. Personally, I like the crispy taste of the coconut flakes and even the goji berries. But, the goji berries cook faster than the other ingredients. So, I think it is best to wait and add berries in after the rest of the mixture bakes.

03. Hand-Mix Ingredients:

In order to coat everything evenly with the coconut oil, the easiest way is to hand mix the ingredients. Your hands work well to warm up the coconut oil to its melting point of 75ºF. You can also pre-melt the coconut oil! Make sure to use a decent amount of oil to ensure that everything is coated! Otherwise the granola is too dry! You want it coated well!


04. Add in Sweeteners and Seasoning:

I prefer local honey (it is great for seasonal allergies), and I am always trying to add in seasonings like cinnamon for their health benefits. Again, these ingredients are both up to your personal preference. Personally, I like to add in a little honey for sweetness and ALOTTTT of cinnamon. I think it is what makes this granola. I usually add triple the amount of cinnamon listed.


05. Lay out in Baking Pan:


06: Bake for 15 minutes:


Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 10-20 minutes or until lightly toasted. Every oven is different, so keep an eye on it!

07: Let Cool for 20 mins before adding to yogurt, coconut milk, or mixing into a raw bar recipe!

Don't forget the final step of adding in the goji berries!!! Then, just let the granola cool before serving or storing. YUMMMM!!!


This granola can be kept in an airtight container in a cool, dry place for up to a few weeks. I keep mine in the refridgerator or in a BPA free container when traveling. And, lastly, I mix it with dates to make raw bars. Recipe here!


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