After trying homemade granola, I rarely reach for store-bought kinds. A little time in the kitchen is completely worth it for a simple-to-store and easy-to-grab snack or addition to a morning yogurt parfait. This recipe makes a batch large enough to share with friends or package and give as gifts.
With the sweetness of the coconut and honey, the crunch of sunflower and pumpkin seeds, and the chewiness of dried fruit and oats, this granola recipe is sure to become a staple in your family’s pantry. My son especially loves the bites with chocolate chips…and who am I kidding? I do too!
There is something to be said for the peace of mind you are serving by making your own snack suited to your allergies. Use this recipe as a base, and get creative with your own combinations of seeds, fruits, and other mix-ins. Check out Gerbs for a wide selection of allergy friendly ingredients. What is your favorite granola ingredient?
Sweet & Seedy Homemade Granola
Yield: about 14 cups
2/3 cup sunflower seeds
2/3 cup pumpkin seeds
2 cups shredded coconut* (sweetened or unsweetened)
18 oz. container (6.5 cups) old fashioned rolled oats
6 tbsp. canola oil
¾ tsp. ground cinnamon
¾ tsp. salt
¼ cup ground flaxseed (optional)
12 oz. bottle (1 cup) honey
1 cup dried cherries**
1 cup dried cranberries**
9 oz. semisweet chocolate chips
* If you are allergic to coconut, try a puffed rice cereal instead or use more seeds and fruit.
**If you prefer other dried fruits, substitute a total of 2 cups of your choice.
*Gerbs' website states they are free of the Top 12 recognized allergens. They shared over the phone that they use coconut oil in their banana chips and any banana mixes. Not an affiliate link.
Food for Thought is the blog for the Food Allergy Alliance of the MidSouth. FAAM's mission is to provide food allergy support, education, advocacy, fellowship & fun for Memphis, TN and surrounding areas.
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