This post may contain affiliate links. Please see my disclosure policy.

I made our family’s favorite granola and my daughter said, “Mom, you have got to post this!” So, to make sure my 13 year old gets her wishes, here is our go to granola. The original recipe is a Magnolia recipe that is for granola bars. You’ll see the link below.

We enjoy making this in a 9 by 13 and then crumbling it up after it has set. Maya enjoys it with milk and I usually eat it by handfuls as a snack. This granola is also fantastic over vanilla or plain yogurt.

Granola can be modified by omitting or adding your preferred mix-ins. Store extra in a glass container in the fridge or on the counter. Enjoy!

Simple and addicting granola-kid and adult approved

FAQ

How should I store this?

Store in an airtight container or storage bag in the fridge for a week. A glass mason jar would work great too.

Can I add more ingredients?

Yes, dried pineapple would be great in this and would give it a tropical flare. You could omit the almonds and add macadamia nuts instead. Use this as a base and be creative.

Maya’s Favorite Granola

by Katie Heath
An addicting snack for on the go
Servings: 8
Prep Time: 20 minutes
Print Pin Comment

Ingredients 

  • 2 cups old fashioned oats
  • 1 cup sliced or slivered almonds
  • 1 cup unsweetened, shredded coconut
  • 1 1/2 cup dried cranberries
  • 1/2 cup honey
  • 1/4 cup light brown sugar, lightly packed
  • 3 Tbsp. butter, unsalted
  • dash salt
  • 1 tsp. vanilla extract
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat oven to 325 degrees. Spray a 9 by 13 glass dish with cooking spray. Line a large cookie sheet with parchment paper.
  • Spread oats and almonds on cookie sheet and bake for 10 minutes. Take the pan out. Add coconut and cook 5 more minutes. Take cookie sheet out to cool.
  • Pour oat mixture into a large glass bowl. Add in cranberries. Set aside.
  • In a saucepan, slowly melt butter, honey, and brown sugar. Once melted, add salt and vanilla. Set aside to cool.
  • Pour honey mixture into the glass bowl and stir to combine. Add half of the chocolate chips. Pour mixture into the glass 9 by 13 and press down until the oat mixture is even. Sprinkle the remaining chocolate chips. Cover with saran wrap and place in the fridge overnight, or at least 2 hours.
  • After granola has set, crumble and store in the fridge or on the counter. Serve with milk like cereal, sprinkled over yogurt for a parfait, or simply plain as grab n' go snack.

Notes

Katie’s Tips:
*Be sure the butter mixture is cooled before pouring over the oatmeal mixture. If it is still hot, the chocolate chips will melt.
*I like to store the crumbled-up granola in a large storage bag in the fridge. It will last for about a week.
*Maya’s favorite way to eat this is with milk like a hearty bowl of cereal.
*The original recipe is a Magnolia recipe for granola bars from her second cookbook. I prefer it crumbled but here is the link. To stay true to the original recipe, you can use dried cherries instead of cranberries. 
 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!

When I taught cooking classes for kids, I used to do a breakfast class and one of the recipes was make your own granola. Kids got to name their granola, add in any mix-ins they preferred to the granola base, and take it home in their own storage containers. Anytime you can get your child to be involved in choosing food, I feel they are more likely to try new things. I say this purely as a suggestion. My one child still only eats about ten foods and will not eat vegetables-judgement free zone over here!

Enjoy this recipe and time with your kids!