Hannah's Granola

A.k.A “The Kitchen Sink”


When I first met Hannah, she had a routine of making fresh granola weekly and eating granola with milk and yogurt almost daily (I suppose she would mix this routine up with muesli, but that’s another recipe…). One morning Hannah offered me a bowl of her granola. After eating it, I never doubted her daily breakfast routine.

Not only does Hannah’s granola taste wonderful, but it utilizes the last bits of this and that sitting around your pantry. If you are anything like us, we like to use what we have in our kitchen and ideally, nothing goes to waste (Chickens, rabbits and dogs are not considered waste J).

Hannah’s Granola Recipe


5-6 cups oats

¾ cup OR a handful of wheat germ, whole wheat flour or ground flaxseed (or really anything of the floury texture, maybe even ground meal worms... http://hypebeast.com/2015/11/livin-farms-mealworm-hive-kickstarter)

1 Tbsp. cinnamon

A pinch of salt

1 cup maple syrup

   **Alternatives: honey, brown sugar and water, or a small amount of molasses

1-2 cups coconut oil

   **Alternatives: butter, canola oil, or any combination (just avoid the more flavorful oils like peanut, olive, etc.)

Other options, depending on the leanings of your pantry:

flax seed

raisins, cherries, dates, 


chopped crystalized ginger

almonds, walnuts, pistachios

nut butter 


1.    Preheat oven to 250 degrees

2.    Mix dry ingredients in a large bowl

3.    On stove top, heat oil ad syrup on low until liquid (there should be enough to barely moisten all dry ingredients)

4.    Pour liquid combination over dry ingredients, stir until all ingredients are moist

5.    Lay out granola mixture on cookie sheets

6.    Put in oven to bake, stirring every 15 minutes

7.    Bake until light golden, about 45 minutes

8.    Put on baking rack to cool and then store in pantry safe container

Enjoy your granola with milk, yogurt, a combination of the two or kefir.