Ann Tayloe


This is a great tasting granola that's better than "store-bought" and MUCH cheaper. Even your non-granola fans will love this crunchy treat.

★★★★★ 3 votes
8-10, 1/2 cup servings
30 Min
45 Min


1/2 c
butter, cold
6 c
oats, uncooked
1 c
chopped raw nuts (any mixture: sliced almonds, walnuts, sunflower seed, pecans, peanuts, etc.)
2 tsp
1 tsp
2 Tbsp
sesame seeds (optional)
1/2 c
wheat germ or flax meal (optional)
1/2 c
brown sugar, firmly packed
1/2 c
oil (safflower, light olive oil, or canola)
1/2 c
1/2 c
unsweetened coconut, flaked (optional)
1 tsp
real vanilla extract (optional)


1Preheat oven to 350 degrees F. Melt butter in 11”x15” pan.
2Combine oats, chopped raw nuts, cinnamon, salt, sesame seeds, wheat germ, and brown sugar in a large mixing bowl and mix well making sure all clumps of brown sugar are broken up. (HINT: Working this mixture with your hands works well)
3Pour into the baking pan with melted butter. Pour over this mixture the oil and then the honey. If you use the same measuring cup for the honey as for the oil, the honey pour out easily. Mix well and scrape the bottom of the baking pan.
4Bake 15 minutes. Stir and bake for another 15 minutes. Stir again, add coconut & vanilla, and bake for 15 minutes longer or until golden brown.
5Stir well, scraping the bottom of the pan to keep the granola from sticking. I use a pancake turner for this step. Cool completely and store in airtight container.
6Top with fresh, seasonal fruit or raisins for an extra taste treat. Also, fabulous as a topping for yogurt.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American