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Sweet + Crispy Granola

By Stephanie Wharton

Granola. The food of the health kick craze. Also, not my favorite food…at all. I always think granola is too sweet and stale tasting, so it’s odd that I absolutely love this recipe. This light and slightly sweet combo is the best granola I’ve ever had! Plus my kids can’t get enough of it. Below you’ll find the exact ingredients (and a few notes):


  • 1.5 cups quick oats – I prefer using the quick oats in this recipe over rolled oats to avoid partially cooked oats.

  • 1 cup organic chocolate rice crisp

  • 1/2 cup chopped walnuts – You could use any nut substitute or swap completely for pepitas or sunflower seeds.

  • 1 cup raisins – I love the raisins for their natural added sweetness and how they plump up while cooking due to the moisture from the oil and maple syrup.

  • 1 tbsp. chia seeds – Sneaking in some healthy omegas! You could definitely add more than 1 tbsp.

  • 1/4 cup melted coconut oil – This provides such a nice light and airy coating for the granola and helps to spread the maple syrup so that sugar intake is minimal.

  • 1/4 cup local maple syrup – Maple syrup is a superfood for the liver and I love how it makes this recipe sweet, but not over the top. You could totally swap out local honey, too.

  • 1/2 tsp. cinnamon – You could definitely play with the spices! Try a pinch of nutmeg or allspice for more of a festive flavor!

  • sprinkle sea salt


  1. Mix everything together in one bowl. Place in a single layer on a lined baking sheet (try to buy unbleached baking sheets) and bake at 300° for 15-20 minutes or until golden and fragrant.

  2. Remove from the oven and press the mixture with the back of a spoon to encourage the pieces to stick together to make larger chunks of granola. Enjoy!


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