My favourite granola recipe


When I moved back to Canada in August 2017 after living in Asia for five years, the prospect of having direct access to bulk food stores was SO EXCITING. Don't get me wrong, iHerb was a lifesaver in South Korea, but the experience of going to the store and purchasing ingredients with my own reusable bags....well, let's just say I enjoy it.


In Kitchener, there are two main bulk food stores I like. One is a Canadian chain called Bulk Barn, which has an incredible huge range of food in bulk, from cake decorating supplies and candy to pasta and whole spices. Their prices are really reasonable (usually cheaper than buying your ingredients in a package from the grocery store), and they recently implemented a bring-your-own container program. Bulk Barn frequently has items on special and online coupons too.

The other bulk food store I really like is a small local shop called Full Circle Foods. They are a locally-owned health food store that carries a wide range of health foods and products, some of which are produced within Ontario. They have a bulk food section, but the selection is smaller then what you'll find at Bulk Barn and the prices are a bit higher. However, if you prefer to support local shops, then this is definitely the place to go!

But back to the granola. One of my all-time favourite recipes is this Super Chunky Coconut Granola from the Minimalist Baker. All the ingredients can be purchased in bulk, are relatively inexpensive, and - most importantly - are good for you! It's perfect for breakfast, or even as part of a dessert parfait. If you’re not familiar with the Miniamalist Baker, definitely check it their blog. All their recipes use less than ten ingredients and take 30 minutes or less to prepare! If you prefer to purchase your ingredients online, iHerb has everything you need, and you can use the code 'NEW10' for 10% off your first order.

Super Chunky Coconut Granola




  1. Preheat oven to 325 degrees F (162 C).

  2. Combine oats, coconut, nuts/seeds, sugar, and salt in a large mixing bowl.

  3. Add coconut oil and maple syrup to a small sauce pan. Heat on low until coconut oil is melted, then add vanilla (optional).

  4. Pour this mixture over the dry ingredients and stir until thoroughly coated.

  5. Spread onto a greased baking sheet in one even layer.

  6. Bake for 25 minutes or until golden brown, rotating the pan halfway through. Do not stir!

  7. Let cool completely before enjoying.

  8. Store in a glass jar or other container at room temperature for up to 2 weeks.


1. Don't forget to grease the pan, otherwise you'll be chiselling granola for hours!

2. You can leave out the vanilla without changing the taste (in my opinion).

3. Any seeds or nuts will work - I typically use 1/2 cup raw pumpkins seeds and 1/2 cup raw almonds. Check at the bulk store to see which almonds are cheapest - chopped almonds work but sometimes whole are cheaper, so you can simply crush them up a bit before adding them.

Do you have another granola recipe that you love? Let me know in the comments!