Once you learn how easy it is to make your own delicious granola, you’ll never buy the expensive packaged varieties again. This recipe can be customized according to your own taste. Use maple syrup in place of the honey, for instance, or substitute your favorite nuts, seeds, and dried fruit. Serve this granola over yogurt or ice cream, with milk, or just to eat out of your hand.

Honey-Cinnamon Granola


1 cup rolled oats
1 cup quinoa flakes
½ cup slivered almonds
½ cup roasted sunflower seeds
⅓ cup sweetened coconut flakes
2 tablespoons flax seeds
2 tablespoons unsalted butter
⅓ cup honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅔ cup raisins or dried cranberries


1. Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the oats, quinoa flakes, almonds, sunflower seeds, coconut, and flax seeds.

3. Place the butter in a small microwave-safe bowl and microwave for 30 seconds at 60 percent power, repeating as needed in 10-second increments until the butter is melted. Or, melt the butter in a small saucepan over medium-low heat. Stir in the honey until the butter and honey are completely incorporated into a thick, smooth mixture. Stir in the vanilla and cinnamon. Pour the honey mixture over the oat mixture, using a spatula to coat the dry ingredients completely with the honey mixture. Turn the mixture out onto the prepared baking sheet and spread in an even layer.

4. Bake until all the ingredients are browned, 30 to 35 minutes, stirring every 10 minutes. Cool in the pan on a wire rack. When cool, sprinkle the granola with the raisins or dried cranberries, then transfer to an airtight container or zip-top plastic bag. The granola will keep for 1 to 2 weeks, getting crunchier over time if stored properly.

Makes 4 Cups.

*Recipe and image courtesy of Quinoa Cuisine.*