Four Mile Ridge Granola

I love granola.  As a matter of fact, I eat it everyday.


I keep a quart Mason jar of it on my desk at school.  Sometimes I even share.    Yay, me!

Topping my Greek yogurt helps my breakfast hold me over til lunchtime.  I get downright hangry without it, come about 11 am, I’m about ready to chew off an arm and that leads to UN healthy snacking.  Yes.  That’s me, digging into the office candy supply . . . and it isn’t even lunchtime yet.


Toss in some blueberries and cuppa hot joe with cream (ONLY) in it and I’m good for whatever my morning might bring.  And trust me, that could be anything.

Do NOT buy that chemical laden tasteless stuff at the market.  It’s got the texture of livestock feed and the nutritional content of a Snickers bar.  This granola is filling, (almost) completely wholesome (except the chips), loaded with allergy fighters (honey) or immunity boosters (maple syrup) and BONUS:  It makes your house smell amazing.   PLUS:  the yogurt is so good for your little belly.  One batch makes a bunch and it can hang out in the pantry for at least 3 weeks, not that it will last that long.

I made this batch using local maple syrup, organic coconut oil, peanut butter, mini-chippers and craisins.

Feeling crunchy?

Four Mile Ridge Granola

By March 1, 2015

Homemade granola.  It's way better tasting and better for you!  Even with a few chocolate chips!  NO weird ingredients and delish!

  • Prep Time : 15 minutes
  • Cook Time : 45 minutes
  • Yield : 2 1/2 quarts
  • Allergens : ,



Preheat oven to 300 degrees F and line a 1/2 sheet pan with a baking mat or parchment.

In a small saucepan, warm the honey or maple syrup, oil and almond or peanut butter.  While it is melting, mix the dry ingredients together, toss with cinnamon on the sheet pan.

Turn the heat off under the wet ingredients and wait 5 minutes before adding the egg white.  Once cooled, stir in the egg white and the vanilla.  Pour the wet mixture over the dry and mix well.  Coat all the dry ingredients well.

Place the pan in the 300 degree oven and set the timer for 15 minutes.  Stir, carefully,  after 15 minutes.  Repeat this procedure until the granola has been in the oven for 45 minutes.  Remove the granola from the oven.  Allow the granola to cool completely.  The air will continue to dry the granola.

Add the mix-ins and store in a Mason jar.  Sealed and at room temperature, it will keep for 3 weeks.

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

3 Responses to Four Mile Ridge Granola

  1. Dottie Thompson

    Julie, I’m anxious to make this, but just one question. When and where do I add the peanut butter?

    • Profile photo of Julie

      Put the peanut butter in the pot with the oil and honey or maple syrup on the stove. Add the egg white after the peanut butter and oil mixture cools. You’ll love it!!! Thanks for posting and reading, Dottie! I’m headed to WM Middle on Monday for a meeting! Miss you.

      • Profile photo of Julie

        I fixed that in the recipe, Dottie!!! Thank you!

Comments are closed.