I’ve been making this granola for decades. The original recipe came from an old Make-A-Mix cookbook I got from my mom when I got married. I’ve tweaked it more than a few times since then, and that’s one of my favorite things about this recipe. It’s very adaptable to your taste and the season. In November I usually add pumpkin pie spice instead of cinnamon. In September, I’ll add apple pie spice. In the summer, I keep it pretty bare so we can add our favorite ripe fruit and a big spoonful of Greek yogurt. So good!
Once my husband and I became empty-nesters I tried halving the recipe a few times. I was met with deep disappointment from my favorite guy! I quickly realized if I wanted to keep him happy, I needed to just keep the granola in stock. Always.
Do you have a favorite granola yet? I’d love it if you’d give my recipe a try and let me know what you think. How do you adjust it for your family’s tastes?
- 10 C. old-fashioned oats see notes
- 1 C. sunflower seeds
- 1 C. pepitas
- 1/2 C. sesame seeds
- 1/2 C. wheat germ
- 1/2 C. flaxseed meal and/or chia seeds
- 1/2 lb. shredded coconut sweetened or unsweetened, to taste
- 1 C. sliced almonds
- 2 C. walnut pieces
- 1 C. brown sugar
- 1 C. water
- 1/3 C. vegetable oil
- 1/2 C. honey
- 1/2 C. molasses
- 1 tsp. salt
- 2 tsp. cinnamon see notes
- 3 tsp. vanilla
- Preheat the oven to 300ºF. Line two large baking sheets with parchment paper or foil.
- In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla.
- Heat on medium low until sugar is dissolved, but don’t allow to boil.
- Meanwhile, in a very large bowl, combine oats, seeds, wheat germ, flax seed meal, coconut, and nuts. Blend well.
- Pour prepared syrup over dry ingredients and stir until well-coated.
- Spread onto prepared sheet pans.
- Bake for 30 minutes, stirring after fifteen minutes.
- Try using a 5-Grain Cereal Mix (such as from WinCo’s bulk area) in place of the oats.
- May use Apple Pie Spice or other favorite spices in place of, or in addition to, cinnamon.
- Keeps up to six months in an airtight container.