Ready-to-eat granola can make for a healthy and convenient breakfast, especially if it is made with whole grains and served with low-fat milk. Some grocery store granola cereals have high amounts of sugar so it is nice to control the ingredients by making your own. You can substitute coconut, dried fruits or maple syrup to sweeten the batch without using overly processed sugars. Add fresh fruit and yogurt, and you have an afternoon or before-bed snack.


Homemade Ready-to-Eat Granola

3 cups whole-grain rolled oats (gluten-free oats can be used)
1 cup dried unsweetened coconut chips
1 cup pecans or walnuts, quartered
½ cup maple syrup
½ cup extra-virgin olive oil
½ cup packed light-brown sugar (you can reduce to ¼ cup if desired)
1 teaspoon sea salt
¾ teaspoon freshly grated nutmeg
½ cup chopped dried fruit such as cranberries, raisins, cherries or apricots


Optional mix-ins:

Fresh citrus is a wonderful flavor addition to granola. You can add fresh lemon or orange zest (1 teaspoon) into the mix before baking.

Preheat over to 300 degrees. In mixing bowl, combine all the ingredients except the dried fruit until all ingredients are nicely coated. Spread granola in an even layer on a large rimmed baking sheet. Bake, stirring every 10 minutes, for 40 minutes. Add dried fruits, and resume baking until granola is toasted, about 10 additional minutes. Let cool completely.


Can be stored at room temperature for up to 2 weeks.

Photo by bruno scramgnon on

Aimee Serafin, editor of the Augusta Family Magazine.