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  • Writer's pictureMcKenna

kenn's granola

Prep time: 20 minutes Bake time: 40 minutes

Serves: N/A

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Okay folks,

This is it. The last granola recipe you may ever need.

Seriously. This would be a great time to tell you that I'm joking, but I'm really not. It's a family favorite & to get my sisters, dad, & mom ALL raving about a recipe has got to be worth something. Usually, I get, "It's good, but could use x, y, & definitely z." They're particular.

However, this recipe was different.

Devoured in a day, my sister was eating it out of the jar, we all dumped it on our yogurt, & went back for seconds. I actually made this recipe about 2 years ago, but then I left for Spain & forgot about it. My family however did not.

I remember getting a text from my mom one day saying, "Hey can I have your granola recipe?" Honestly, I was shocked. She now bakes it weekly & has claimed it as her own... which I often have to remind her that it's not. That said, she has made it more times than myself & knows the recipe better than I do.

I will say, this recipe is sweet. I have a big sweet tooth & this could easily be a dessert, which I frequently do with a little yogurt & dark chocolate... holy heck, you have to try that combo. But if you're not big into sweets, it's easy to reduce the maple syrup & coconut sugar. I don't recommend omitting one completely though because I find they make the perfect flavor when paired together. But, up to you!

Other things to note - I've used ghee in replace of the coconut oil & while it certainly works, I prefer the coconut. It adds to the sweetness (again, we like that), & matches the other coconut flavors. With most recipes, I usually give recommendations on how to tailor them as we all have different preferences, & in some weird way, it makes me feel like I won't be let down if you don't like it (we're working on this). But honestly, try the recipe as is. I'm really proud of it & think you'll like it too :)



3 c rolled oats (look for organic / certified & gluten-free if possible)

1 c loosely chopped pecans

½ c coconut flakes

3 tbsp coconut sugar

2 tsp cinnamon

1 tsp ginger

1 tsp sea salt


¾ c organic peanut butter (the oily the better, not the stuff at the bottom of the jar)

c maple syrup

c melted coconut oil

1 flax egg (1 Tbsp of ground flax / 2 Tbsp water)

1 tsp vanilla


Preheat oven to 350F.

Mix 1 Tbsp ground flax with 2 Tbsp water & let sit.

Chop pecans into halves and mix all the other dry ingredients.

Mix wet ingredients into a separate bowl and add wet ingredients into the dry & lightly mix until all of the dry ingredients are coated.

Line a medium baking pan with parchment paper. Pour granola onto the pan *see note

Place into the oven & bake for 20 min. After time has passed, take the granola out & use a spatula to gently flip the granola over. This will help bake each side evenly.

Bake for another 20min. After the time is up, you may notice the middle is still soft, instead of baking it longer, let it sit on the counter for at least 40min before eating. The granola will harden & make the perfect melt-in-your-mouth texture. However, if you want it to be SUPER crispy, let it bake for about 5min longer. Just keep an eye on it as the outer granola can burn quickly.

NOTE: If you prefer chunky granola, don't spread the granola super - leave a good-sized layer on the pan. When you flip it, you may find that it falls apart, just keep going then mold it back together before placing it in the oven for the second bake. Then once it's finished, try to let it sit before digging in! Trust me, it's key to a crispy, yet also soft, chunky granola.

Alright, a batch has been baking while I typed this out & now it's time to eat it. Hope you enjoy it as much as I do.


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