Recipe: My Favorite Granola

I have a yogurt parfait for breakfast almost every day. This habit allowed me to explore at length the world of granola. So, in today’s post, I will share some of my exploration and what I learned from it to create my homemade granola recipe.

Why yogurt parfait? You may ask. Over the last year and a half, I’ve been pursuing significant improvements in my cycling. As part of this endeavor, I became familiar with sports nutrition, and one recommendation is to start your training day with carbohydrates of a low glycemic index. Oatmeal, yogurt, and most fruit fall into this category, so a yogurt parfait is a great choice.

I try to alter the recipe of my breakfast parfait according to the seasons and what fruits are available and reasonably priced. Initially, I tried every brand of granola and also variations of muesli. Finally, I settled to simple oat and honey granola for the texture, and it paired well with most fruit.

Then, I began exploring bakeries and specialty food shops; some of my favorite in the Seattle area are:

  • Cone & Steiner in Capitol Hill.
  • Rosellini’s in Ballard,
  • Macrina Bakery, in Capitol Hill
  • Fuel Coffee, in Capitol Hill

I especially liked the maple, oats, and pecan granola from Cone & Steiner. I like the flavor and the texture that pecans give. I also tried the granola from the Cheeseboard bakery in Berkeley, CA. They included flax seeds in it, and I loved it.

Many granolas pack some raisins and shredded coconut when it comes to inclusions. I find raisins quite dull, but they bring a wonderful natural sweetness to the parfait. However, I discovered the orange-flavored dried cranberries from Trader Joe’s some time ago. I always thought they’d be perfect if mixed in granola, so I decided to include them when I came up with my recipe. Those cranberries bring a citrus flavor that enhances every fruit I add to my parfait.

The final product.

So, to summarize, what I appreciate in Granola is crunch, nuts like pecans, texture from the seeds, and natural sweetness from dried fruit. With all this information, I present you with my “Juanola Granola” recipe, which became my absolute favorite to the extent I only have that one.

Juanola Granola

  • Servings: 20
  • Difficulty: Easy
  • Print

My favorite combination for granola

A note on the recipe: I don’t measure the quantities, so everything is approximate. I recommend you try and adjust the flavor as you go.


  • 2 tbsp honey.
  • 1 tbsp date syrup.
  • 3 tbsp olive oil.
  • 1 pinch of salt.
  • 1 tbsp brown sugar.
  • 2 cup of Rolled Oats.
  • ¼ cup flax seeds.
  • ¼ cup roasted pepitas. (optional)
  • ½ cup pecans. Broken into tiny pieces.
  • ¼ cup coconut flakes.
  • ½ cup Trader Joe’s dried cranberries with orange flavor.


  1. Preheat your oven to 350ºF
  2. Whisk and combine the oil, honey, syrup, salt, and sugar until uniform in a large bowl.
  3. Add the oats, seeds, pepitas if using, and pecans to the bowl. Toss to combine thoroughly, ensuring that the mixture coats every grain and seed.
  4. Line a baking sheet with parchment paper, and spread the mixture in a thin layer.
  5. Bake for 15 minutes, remove from the oven and redistribute the mixture with a spoon.
  6. Bake for 10 minutes more, or until golden brown. Then remove from the oven and let the granola cool off.
  7. Once cool, mix with the coconut flakes and the dried cranberries. Store in an airtight container.

With this, I close the post. I hope you find this recipe helpful but take it as a template to alter all the ingredients and make it your own. Enjoy!

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