A homemade granola that’s mine all mine

Posted on 3 min read 1560 views


Click here to go straight to the recipe and come back to read my story while your granola cools down

During my last Brazilian season the kitchen was my getaway and my biggest joy was to please me folks by creating recipes and make all their gourmet wishes come true. Among pancakes, cheese brads (and its vegan version), omelettes and gluten free pies, even the ordinary grilled cheese got upgraded.

My dad takes real good care of his health. He exercises, does muscle and pulmonary physiotherapy and he watches carefully his daily food habits. For breakfast he usually has papaya and a yogurt with nuts or corn flakes with milk. All super balanced.

One day he came telling me how his physiotherapist told him he should increase consumption of ginger and cinnamon. I bought him some nice pots and put them next to his breakfast things so he could add it to his cereals or the yogurt. What a nice daughter I am… But no! Of course not! What my father needed was not to be able to see cinnamon and ginger. He needed me to arrange him some of my homemade granola, rich in fiber, fruits, nuts and loaded with ginger and cinnamon.

I made a huge batch of it (the kitchen smelled great) but time flies and they’re running out of it. Last week my mom told me to give her the recipe so she could make him some more. On top of that, a friend made me discover an awesome “new” yogurt (it’s new in my life) and I’m needing some granola to have with it. It’s a sine from the beyond that I had to share my granola recipe here on the blog.


Is internet loaded with homemade granola recipes? Yes, it is! But I want to join the crowd and share my version. That’s, actually, what I love the most about this homemade granolas: the fact that there are a thousand recipes available. We can make it our way and the only rule is to be happy and eat what you like.

And if you buy your granola I strongly advice you to try making your own. It’s way to easy and you’ll have everything you love in it. And, on top of that, your home will smell amazing.

And let’s not forget how versatile this is. People, granola is not just breakfast material. You can take it with you to have a snack when you’re not at home and feels hungry. You can have it as dessert to kill that sugar craving after your meal. You can even add a bittersweet touch to a soup or salad (I do make salty granola, but the sweet one gives a surprising punch to it).


A homemade granola that’s mine all mine


2 cup oats

1 1/2 cup nuts (the ones you prefer)

1/2 cup dry shredded coconut

1/4 cup raisins

1 tablespoon full of honey

1 teaspoon of cinnamon

1 teaspoon of powder ginger

1 pinch of salt

How to?

Use a non sticking pan and, if you want, you can sprinkle some grease on it. For a long time a used avocado oil (spray) but then I started thinking that the nuts have all that natural oil and I stop adding more. You do as you wish. If you add coconut oil, for instance, you’ll get the flavour.

Spread the oats all over the pan and add the nuts. I like to have big chunks of it, but you can cut it in smaller pieces if you wish. Finish it by adding half of the coconut (I like leaving some of the coconut raw and some of it toasted) and the pinch of salt (trust me on that one).

On top of that mixture, spread the tablespoon full full full of honey, the cinnamon, the ginger and stir it well.

Bring it to a pre-heated oven 350°F for about 20 minutes. After the first ten minutes you may want to shake the pan a bit so all your nuts will get loosen and evenly baked.



Once you take it out of the oven, but it’s still hot, add the rest of the coconut and the raisins. Stir a bit more, let it cool and it’s ready.

You can seize this moment to perfume your home. Open your windows and make all your neighbours jealous.


If you store it in a well closed jar, your homemade granola will last for about a mont in the fridge.



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“Condemned” milk (vegan/lac free)
A homemade granola that’s mine all mine