Crunch Time
Homemade granola is the perfect road trip companion.
When you’re miles from home, navigating winding mountain roads or having Sierra adventures, a healthy, satisfying snack can make all the difference. A great granola recipe isn’t just about filling your stomach — it’s about fueling your day with wholesome, homemade goodness.
As a private chef who frequently travels between catering events and outdoor adventures around Lake Tahoe, Lily Doolin perfected a granola recipe that’s become a staple in her pantry and those of her friends and family — honey coconut granola. The recipe’s beauty lies not just in its taste but also in its ability to keep you satisfied and focused throughout your day.
While perfect for travel, this granola’s versatility extends beyond the highway. It’s an ideal breakfast on top of yogurt with fresh fruit, a quick energy boost during ski days, and a satisfying midnight snack. Its portability and long shelf life make it invaluable for busy lifestyles.
Making homemade granola opens up customization options while ensuring you know what goes into your food. Doolin’s base recipe starts with old-fashioned rolled oats, which provide complex carbohydrates for sustained energy. Adding nuts and seeds — almonds, pecans, or sunflower seeds — brings essential healthy fats and protein.
The true beauty of homemade granola lies in its adaptability. Don’t like almonds? Swap them for walnuts. Prefer a sweeter blend? Add more honey. The possibilities are endless, making each batch a new adventure.
Doolin shares that the secret to irresistible granola lies in the binding mixture: a combination of honey or maple syrup for natural sweetness, coconut oil for healthy fats, and a pinch of sea salt to enhance flavors. A splash of vanilla extract and a sprinkle of cinnamon transform these simple ingredients into something extraordinary.
Doolin notes that making granola requires minimal effort. She simply mixes the oats and nuts with the warmed binding mixture, spreads it on a baking sheet, and lets the oven do the work.
“The key is low and slow baking — around 325 degrees F for about 20 minutes, stirring occasionally to ensure even browning,” she says.
Your kitchen will fill with a delicious aroma as the granola transforms into golden clusters.
Ingredients
- 2¼ cups old-fashioned rolled oats
- ½ cup raw walnuts
- ½ cup unsweetened untoasted coconut flakes
- ½ cup raw sliced almonds
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 3 tablespoons honey
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ cup dried cranberries
Instructions
- Preheat oven to 325 degrees F and line a sheet pan with parchment paper. In a large bowl, place oats, walnuts, coconut, and almonds. Stir to combine and set aside.
- In a small saucepan on medium heat, place butter, brown sugar, honey, salt, and vanilla extract. Stir and heat until mixture is boiling, then immediately pour over dry mixture. Stir with a wooden spoon until mixture is evenly coated, then spread onto prepared sheet pan in an even layer. Bake for 8 minutes, then remove from oven and stir. Spread again into an even layer and bake for another 10 to 12 minutes until golden.
- Allow to cool completely in pan for 15 to 20 minutes. Break up granola into small pieces and toss with the dried cranberries.
More From This Issue
Rhubarb
What’s In Season
