Anna Maria Locke

Homemade Nutty Crunch Granola

2017Anna Locke

Hello friends, and happy September!

Oh my gosh this has been a whirlwind summer. I’m currently sitting on the deck listening to the mariachi radio coming from the apartment building across the alley (seriously), soaking in the last bit of humid summer-y weather here in Chicago where it lasts. I’m more than ready for some fresh crisp fall air but NEVER ready for winter trying to stay present and enjoy the moment!

It’s been a while since I blogged regularly, and I miss it so much. I’m not sure why I haven’t been writing, other than the usual perfectionitis and being distracted with everything happening in life and biz lately. You know, excuses ;)

I owe you a big juicy life update letter and will send it soon I promise! If we aren’t already virtual penpals you can subscribe to my semi-regular newsletter here.

This weekend I was inspired to bake, and decided to make granola. Homemade granola used to be a staple in my kitchen back in my grad school days, and it’s so freaking good and easy to throw together. The only trick is to NOT over-bake, and don’t add dried fruit or chocolate chips to the mix before you bake it. Just don’t. 

The fun part is that you can mix in whatever ingredients you have on hand and make your favorite flavor combos using this basic recipe.

This granola is healthy, but it’s not low calorie...and it’s incredibly addicting. So proceed with caution !

Homemade Nutty Crunch Granola

Inspired by Health magazine


  • 2 ½ c old fashioned oats
  • 3 c mixed nuts and seeds (I used sliced almonds, walnuts, pecans, chia seeds, and millet. Coconut would also be delicious. This is perfect if you have a lot of nearly empty bags of random baking nuts in your pantry!)
  • 1 ½ T cinnamon
  • ½ tsp salt


  • 3 T melted coconut oil
  • 1/4 c olive oil
  • ½ c maple syrup
  • 2 tsp vanilla extract


Preheat oven to 300*F.

In a large bowl, stir together dry ingredients.

In a smaller bowl, whisk wet ingredients until combined

Stir wet into dry until the granola is evenly coated with the syrup/oil mixture.

Spread mixture evenly in 2 large baking sheets and bake 30-40 minutes, stirring and rotating pans every 15 minutes.

Take granola out of the oven and let it cool before transferring into large jars or bowls for storage. It will get crispy and toasty as it cools, so don’t worry if it doesn’t seem “done” when you take it out of the oven!

OPTIONAL: once cool, stir in dried fruit or chocolate chips!


Serve with yogurt, top your smoothie bowl, eat by the handful. I've been loving it on top of a pumpkin spice smoothie bowl, or with frozen cherries and Greek yogurt. NOM!

There are so many flavor combos you could try.

  • Almond and dried cherries
  • Walnuts and banana chips or apple chips (I'd add the fruit chips after baking)
  • Coconut chocolate chip
  • Pumpkin spice (instead of cinnamon) and pumpkin seeds

I can't wait to keep experimenting!


Basic Homemade Granola
Apricot Nutty Crunch Granola

xo Anna