Easy Easter Granola

This Easter, we'll be embracing our shelter in place status by encouraging an all-day brunch for four. 

With croissants already pre-ordered from The Midwife and the Baker (they offer curbside pick up), it's bound to be a delicious day. I'll make oven bacon, eggs, fruit salad with Greek yogurt and this easy granola (which is a riff on my coconut and fruit granola). 


  • 3 cups old fashioned oatmeal (not quick cook)
  • 1 cup quick cook, steel cut oatmeal (or just use 4 cups old fashioned oatmeal)
  • 1 cup pumpkin seeds
  • 1 cup sliced almonds
  • 3 tablespoons coconut oil
  • 1/4 cup blueberry syrup, maple syrup or honey
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/4 teaspoon all spice
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup flaked oatmeal

Preheat oven to 275F. Line two baking sheets with parchment paper. Add oatmeal, pumpkin seeds and almonds to a large bowl. In a small saucepan, heat oil, syrup, spices and salt. Once warm, pour over the oatmeal, seed and almond mix. Using a rubber spatula, fold syrup mixture throughout. Once well combined, spread evenly over the two baking sheets. Bake for 35 minutes. Add 1/2 cup of coconut to each sheet. Bake for an additional 10 minutes. Allow to cool. Store in airtight container for up to two weeks. Freeze if not using within two weeks.  

Looking for other brunch ideas? Here are a few other favs in our house.

Bagel Buffet
Kids Can Cook


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