My friend and her oats!

My friend, Lisa, is a writing buddy. She doesn’t live close by but through the internet we communicate about many things.

I am super happy she wrote this post for me…her delicious granola recipe!

Who doesn’t love granola on their yogurt or fruit? As she describes below, it is cheaper and easier to make granola ourselves. It stores really well.

And… know I will throw this in….it is healthy!

See the recipe below. It is time to cozy up to some granola…… let us know if you make a batch!

In the meantime, check out Lisa’s website to learn more about her. Included is a link to the book, TangerineTango, that we had fun collaborating on with many other writer friends.

Lisa’s Blog:



My Granola

By Lisa K. Winkler

My standard weekday breakfast is oatmeal. On weekends, my husband and I will usually have eggs. But my oatmeal isn’t any boring, instant out of the package stuff.  I use whole oats, Quaker Oats or local supermarket brand, and put about ¼ cup in a deep bowl, add a pinch of salt, and cover the oats with water. I microwave the bowl for two minutes.


What makes my oatmeal exciting; to me anyway, are the toppings. My sister Madeline and I joked once that by the time we get through adorning our morning oatmeal, it’s practically a hot fudge sundae. Well I won’t go that far.  I don’t add chocolate chips. But I do add a variety of fresh fruits- a half a banana, some berries, kiwis, or whatever I have.  My “whipped cream” is my homemade granola.

While I used to make my own years ago, I got out of the habit when granolas became ubiquitous in supermarkets. I’d happily buy a couple flavors and mix them together. Then a friend started her own granola business and to support her, I bought her granola for a few months. Then I decided that I didn’t want to spend $16 on one pound of granola and started making my own again.  Madeline provided her recipe and I’ve tweaked it a bit. I admit it’s different each time.

Here it is:

3 -4 cups oats (I like 3 since I’m adding it to oatmeal anyway.)

1 cup mixed chopped nuts or seeds (almonds, pecans, etc. and pumpkin or sunflower seeds, hemp, and flax— your choice!)

½ cup canola oil or coconut oil

½ cup of honey, maple syrup, agave, or molasses

1 cup unsweetened coconut (or more nuts and seeds)

1 TB cinnamon

1-2 tsp ginger, cardamom, or cloves. Whatever you like!

1 tsp vanilla or almond extract

½ cup or more dried fruit: raisins, dates, apricots, whatever you like. The fruit is added after baking.

Combine everything except the fruit in a large bowl and spread on a baking tray.

Bake it low and slow—about 250-300 for about an hour or longer. Keep checking and stirring it up. Let it cool in the oven and it will toast up nice and crunchy.

Store in an airtight container.

Some tips: I’ve added fennel seeds and cardamom pods for an unusual taste. Remove the pods before storing, as they’re not edible. Don’t be afraid to be creative with seeds and seasonings!



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