Oh my word.  THIS GRANOLA!!!

So, it's become a tradition for my sister, Jordyn, to make a batch of granola every Sunday night, and I swear it doesn't ever make it through the week.  It is so stinking delicious!  I suppose the only downside to it is that we all apparently lose any self control around it....but at least it's pretty healthy!

Homemade granola is just the best.  I love seeing exactly what goes into it, and you can tweak it each week according to your mood.  Plus, it makes your house smell divine!

Another thing I love about this recipe is that you get some nice big chunks of granola....because come on, the chunks are the best parts!  Just be sure to let it cool completely before digging in to ensure maximum chunks!

A huge thanks to Jordyn for writing out her methods below!  (And for continuing to make this week after week...so good!)

homemade granola

adapted by Jordyn from: cookie + kate
yields: about 6 cups

Ingredients:

4 cups rolled oats

3/4 cup chopped raw pecans

3/4 cup chopped raw almonds

1/2 cup large flake coconut

1 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 cup melted coconut oil

1/2 cup honey

1 teaspoon vanilla

Directions:

Preheat oven to 350 F.

In a large bowl mix the oats, pecans, almonds, coconut, cinnamon and salt. Add the coconut oil, honey, and vanilla, blend well.

Press the mixture firmly and evenly into a large cookie sheet lined with parchment. Bake for a total of 20-22 minutes. Stir or flip halfway through, and firmly press back down.

Once the granola has turned golden brown, take it out of the oven and let it cool completely on the pan before breaking apart. This should ensure large chunks!

Store in an air-tight container and try and make it last more than a week! 

Happy granola making friends!

-Kelsey