This is a versatile recipe that can be easily added to (or subtracted from), depending on what you have on hand. I love what the coconut oil adds to the flavor, but I’ve wondered how it ¬†would work to sub in apple sauce or pumpkin puree. The kids love to help make this — they stir up the dry ingredients while I mix up the wet ingredients on the stove.¬†


  • 6 cups uncooked rolled oats
  • 1/2 cup shredded coconut, unsweetened (optional)
  • 1/2 cup flour (I usually use almond flour, but you could use any kind of flour)
  • 1 1/2 teaspoons (or more) cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ginger (optional)
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 2/3 cup maple syrup or honey
  • 2 teaspoons vanilla


  1. Preheat oven to 300 degrees.
  2. In a large bowl combine oats, coconut (if using), flour, spices, and salt. Mix well.
  3. In a small saucepan, heat the coconut oil, maple syrup or honey, and vanilla until warm. Pour this mixture over the oats mixture and stir well.
  4. Spread granola in a thin layer on ungreased cookie sheet (I often use 2 cookie sheets).
  5. Bake for 40 minutes, stirring after 20.
  6. Let cool, and store in an airtight container.