I love granola with yogurt, to snack on or even as a topping for ice cream. I was looking for a way to make the granola crispy and stay in chunks after baking. The secret is to add a little sweetened condensed milk. You can find the seeds in the bulk section of your market. I have added a variety of nuts to the granola, but you could substitute or double up on your favorites and do the same for the berries. This makes a large batch of granola that makes a wonderful love gift. The granola also stores well in a container for a couple of weeks and even stores well in the freezer.


  • 4 cups extra thick oats ( I love Bob’s Red Mill)
  • 1/2 cup chia seeds
  • 1/2 cup flax seeds
  • 1/2 cup whole almonds
  • 1/2 cup cashews
  • 1/2 cup peanuts
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sweetened condensed milk
  • 1/4 cup virgin coconut oil
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup dried blueberries
  • 1 cup dried strawberries
  • 1 cup unsweetened coconut flakes or chips


Preheat oven to 325. Line a large baking sheet with parchment paper. In a large mixing bowl, combine oats and nuts. Place sweetened condensed milk, coconut oil and maple syrup in a 2 cup microwave proof measuring cup. Heat in microwave for about 45 seconds until coconut oil is liquified. Stir to combine and add vanilla to mixture. Stir into the bowl with oats mixing to coat thoroughly. Spread granola out onto prepared baking sheet flattening into an even layer. Bake in the oven for about 20 minutes until golden all over and slightly darker around the edges. Remove from oven and allow to cool completely (at least 30 minutes). Once cooled, break up granola into chunks and add berries and coconut. Store in an airtight jar or a ziplock bag and enjoy!