Kitchen Sink Granola

No, you will not find “kitchen sink” listed in the ingredients of this granola. You will find everything but the kitchen sink. 😉Kitchen Sink Granola by Katys Kitchen

If you haven’t jumped on the homemade granola bandwagon, now’s the time to start. This was a first for me and I was amazed at how easy it was. I know it’s a cliche to say this, but I’ll never go store-bought again.

Kitchen Sink Granola by Katys Kitchen

Here’s why you won’t either:

  1. Kitchen Sink Granola takes only 10 minutes of prep in one bowl
  2. The add-ins and sweeteners are completely customizable to your taste preferences and pantry ingredients
  3. Kitchen Sink Granola can be vegan and gluten-free
  4. It tastes and smells amazing – a natural kitchen air freshener!
  5. Kitchen Sink Granola is a fantastic grab & go breakfast

Have I convinced you yet?

Kitchen Sink Granola by Katys Kitchen

Kitchen Sink Granola is not too clumpy, just how I like it. It’s perfect sprinkled over yogurt for breakfast- or dessert. It’s crunchy, seedy, and delicious. You will feel good knowing there are no weird additives and only wholesome ingredients.

I stuck to a simple combination of nuts, seeds, and a little bit of flour in the dry ingredients. I encourage you to be creative and frugal and throw in whatever you have on hand. I used coconut butter, honey, and grape seed oil for the wet ingredients. I like grape seed oil for its high smoke point. Feel free to substitute maple syrup, agave, or another type of oil. Don’t omit the oil because it adds to the crunchy texture.

Are you a control freak like me? Then you’ll love Kitchen Sink Granola. 😉

Kitchen Sink Granola by Katys Kitchen

Kitchen Sink Granola
Author: Katy’s Kitchen
Prep time:
Cook time:
Total time:
Serves: 4 and 1/2 cups
  • [i]Dry[/i]
  • 2 and ¼ cups rolled oats, large flake
  • ½ cup sliced blanched almonds
  • ¼ cup chopped walnuts
  • 3 TB poppy seeds
  • 3 TB pumpkin seeds (hulled, roasted, unsalted)
  • 2 TB chia seeds
  • ¼ cup light buckwheat flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • [i]Wet[/i]
  • 3 TB <a title=”Cuckoo for Choco-nut Puffed Millet Squares” href=”” data-mce-href=””>coconut butter</a>
  • 4 TB honey
  • 3 TB plus 1 tsp grapeseed oil
  • 3 tsp vanilla extract
  1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a small, microwaveable bowl, add the coconut butter and honey. Microwave until smooth (about 20 seconds). Add the grapeseed oil and vanilla and combine well.
  4. Pour wet ingredients over dry and stir to combine. Pour granola onto baking sheet.
  5. Bake for 15 minutes, remove from oven and stir, bake another 10 minutes, stir, and finally 8 minutes before removing from oven to cool (a total of 33 minutes). Your granola might need a shorter baking time because the coconut has a tendency to burn.
As long as you stick with the same ratio of dry to wet ingredients, most substitutions should work well in this recipe. Try to keep your substations similar in terms of size and texture (i.e. sesame seeds for chia seeds, agave for honey, peanut butter for coconut butter). Do not decrease the amount of oil. If you are not using coconut butter, your granola may take slightly longer. Check frequently to avoid burning.

Love breakfast? Here’s some of my go-to breakfast recipes:

1. Fluffy Buckwheat Pancakes

2. Lightened-Up 30-Minute Strawberry Jam

3. Tummy Tamer Breakfast Shake

Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

10 thoughts on “Kitchen Sink Granola”

  1. I am OBSESSED with making my own granola! I’ve already made four different combinations, and since I eat granola every single day and almost never make the same thing twice, I am always looking for ways to change things up, and I am LOVING this recipe Katy!! And the photos are goooorgeous. Some of my fav’s of yours!

    1. Thank you so much Ari! Granola is definitely more of a summer thing for me, I actually like to have it as dessert more often than breakfast. I’ll have to check out your granolas, too!

    1. You can definitely adapt! The seeds give a tinier texture, if that makes any sense, but you could definitely just sub some nuts for the seeds.

  2. This granola looks fabulous! Would love a bowl for breakfast right now. I like making my own granola too and have to try making this combination including the coconut butter – it sounds wonderful! Thanks for sharing Katy!

    1. The coconut butter is such a nice surprise because it kind of coats the nuts. Thanks Kelly!

  3. I only make granola at home now too – it’s just so much better and so easy to switch it up! This version looks wonderful! Have a great weekend Katy!

    1. Thanks Melissa! I love being able to throw in whatever I have- I spend way too much time at the grocery store!

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