My Homemade Granola

Last Fall, With Love From Brooklyn, opened a new kiosk at Grand Central Terminal (in the Graybar Passage) offering a revolving roster of gift sets with products made locally in Brooklyn. From this kiosk I sampled Farmhand’s Choice granola from Early Bird Granola and another product – David’s Famous Pistachio Crack…soooo good!


After buying a few bags of Early Bird Granola, I decided to make my own.  A couple of attempts later and I think I have the perfect homemade granola.

Makes 6 cups
4 cups old-fashioned rolled oats (preferably organic)
1 cup coconut chips
1/2 cup sprouted raw unsalted sunflower seeds (unsalted if sprouted not available)
1/2 cup sprouted raw unsalted pumpkin seeds
1/2 cup pecan halves, broken (can use almonds)
1/2 cup naturally dried cranberries (or other favorite dried fruit)
2 teaspoons cinnamon
1/4 cup honey
1/4 cup maple syrup
1/2 cup olive oil
1/2 teaspoon sea salt

Preheat oven to 350f (180c).  In a large bowl combine oats, coconut, sunflower seeds, pumpkin seeds, pecan halves and salt.   In a small bowl mix honey, maple syrup and olive oil with the cinnamon.  Pour this over the oat mixture and stir until all ingredients are well coated.  Place on a large rimmed baking sheet and bake in the oven 20 minutes.  Halfway through cooking stir, and bake for the remaining time.  Keep an eye on it as you don’t want the oats to brown too much.  Remove from oven, add dried cranberries and stir.  Allow to cool before storing in an airtight container.

The Culinary Chase’s Note: Start your day off with oats to give you strength and energy to carry you through the morning.  Oats can reduce the risk of cardiovascular disease, lower cholesterol, beneficial for postmenopausal women, enhances immune system and more.  Click here to see more.  Enjoy!