crunchy granola

I'm not ready to part ways with my secret granola recipe yet, but Joshna's Granola recipe from The Stop's Good Food For All gets my stamp of approval.

So here it is (the moment you've all been waiting for!):


6 cups rolled oats (I use Quaker quick oats)

2 cups wheat germ

2 cups bran-bud cereal (I use All Bran Buds)

1/2 cup flaxseeds

1/4 cup sesame seeds (I substitute with pumpkin seeds and make it 1/2 cup)

2 tbsp ground cinammon

1 large pinch of salt

2 cups shredded coconut (make sure it's unsweetened)

3 cups whole almonds (I just do 2 cups, 3 is a bit much)

3/4 cup honey

1/2 cup vegetable oil (I use 1/4 cup)

1/2 cup maple syrup

1/2 cup warm water

4 cups dried fruit (I use dried cranberries) *special note: these you add in at the very end after baking


  • Preheat oven to 375F. Combine all the dry ingredients in a large mixing bowl. In a small pot mix the liquids and heat until almost boiling. Add liquid mixture to dry ingredients and mix well, mixture should be sticky and crumbly.
  • Spread granola on a cookie sheet (I use 2 tin roasting pans) and toast for about 30 minutes (keep your eye on it and stir every 10 minutes or so) until it's golden or until you're happy with (it's usually about 1 hour).
  • Remove from oven, let cool completely (I leave it out overnight in the roasting pans covered with tea towls) then add dried fruit and toss to combine
  • Store in an airtight container (you'll need a big one!)


May 13, 2010 by Alanna Banks
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Renée Mellow

Renée Mellow said:

Thanks Megan Jay – testing it out very soon!

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