Cold weather is rolling in. I should be preparing for it, but first I’m making another batch of my granola and had to share, especially since people are reading my recipes recently. I eat this tasty, fragrant, nutritious cereal with lots of organic milk.

Originally adapted from, this is my breakfast go-to (besides zucchini muffins). This recipe makes a big batch fast, but although I try to keep a half-gallon jar of it in the fridge for my husband and me, it always seems to run out too soon. For pickier eaters like my youngest child, swap dried cranberries for raisins or leave them out. The recipe makes about 12 cups. Feel free to halve your first time.

In a big baking pan (enamel and larger than 9 x 13 if possible) with sides, pour:

  • 8 cups rolled oats
  • 1 1/4 cups hand-broken pecans or pieces
  • 1/4 cup golden flax seed
  • 1/2 cup shredded coconut (I use sweetened)

Heat and combine:

  • 1/2 cup vegetable oil (I like organic coconut oil but you can also use peanut, grape)
  • 1/2 cup honey or maple syrup (I use honey and once I find a good thing, stick with it) If you use raw honey, some pollen in it is fine

Stir into heated mixture:

  • 1 Tablespoon molasses
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt (I like sea salt)

Pour wet ingredients over dry ingredients in pan, then stir well to coat evenly. Convect for 15 minutes at 325 degrees, then stir and convect another 10 minutes or so, until nicely browned.

While cooling, add:

  • 2 teaspoons black chia seeds
  • 1-2 cups raisins or craisins

To store, cool completely and refrigerate in a covered container.

It’s delicious as a snack by the handful or sprinkled over homemade yogurt, too.