Cow House Granola

Recipe: Cow House Granola

For a majority of our programming during the year, our breakfasts are self-catering. Our residency artists and gap year students don’t like to make a fuss early in the morning and usually go for something simple. As a way to make things more interesting for them, Caitriona started making granola from scratch. This crispy, satisfyingly clustered variety was a massive hit, and it’s so delicious she’s had to make large batches regularly.

Caitriona went through multiple variations before landing on this particular recipe. With a few modifications, this approach provides several benefits for us. First, we’ve managed to avoid using oils, which makes this granola a bit healthier. Second, by substituting the honey for agave syrup, you can make this recipe vegan. Third, by making the granola ourselves, we’re able to control what goes into it more carefully. For us, being sure about our ingredients is especially important when we have a summer program student with nut allergies or a residency artist with sensitivity to any particular component. We like to leave a jar of raisins, and another of mixed nuts beside the granola so people can mix it whatever way they like best.

We’ve seen people use this tasty granola in several ways. Caitriona likes hers with a bit of yogurt, fresh berries, and seeds, a particularly lovely breakfast when Frank’s homemade yogurt is at hand. We’ve seen people scatter it on their smoothie or enjoy it with some milk. It may seem a bit extravagant making granola from scratch but, we’ve found that for the minimal effort you need to put into it every few weeks, it makes for a quick and easy breakfast that still seems exceptional.

Cow House Granola: Ingredients

  • 5 ½ cups (500g) rolled oats (We use jumbo rolled oats)

  • 1/2 cup (100g) packed dark brown sugar

  • 1/4 cup (60ml) honey (or agave syrup)

  • 2 Tbsp (30ml) water

  • 1 1/4 tsp ground cinnamon

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 1/4 tsp baking soda


Preheat your oven to 150 Celcius, 300 Fahrenheit. Measure the oats and set aside. In a medium saucepan, combine brown sugar, honey, water, cinnamon, and salt. Bring the mixture to a boil stirring frequently. Once the mixture reaches a boil, allow it to boil for 1 minute, stirring constantly.

Remove the pan from the heat, stir in vanilla and baking soda and whisk until the mixture is foamy. Carefully pour the hot sugar mixture over your oats and toss it evenly to coat.

Spread the mixture onto parchment paper-lined large tray, making sure it is spread out and not overloaded. Bake in the oven for about 30 to 45 minutes until golden brown making sure to remove it halfway through to mix it for even toasting.

Remove the granola from the oven and allow it to cool completely then break it into clusters. Note that your granola won’t be crisp until it has cooled. Store in an airtight container and watch it disappear.

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