Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Old-fashioned rolled oats

  2. 1/2 cup 46g / 1.6oz Slivered almonds

  3. 1/2 cup 46g / 1.6oz Unsweetened flaked coconut

  4. 1/4 cup 27g / 1oz Hulled green pumpkin seeds

  5. 1/4 cup 27g / 1oz Sunflower seeds or pine nuts

  6. 1/2 cup 73g / 2.6oz Crushed pecans or walnuts

  7. 1/2 teaspoon 2 1/2ml Cinnamon

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 4 tablespoons 60ml Unsalted butter

  10. 1/3 cup 78ml Honey

  11. 1/2 teaspoon 2 1/2ml Vanilla extract

  12. 1/2 cup 80g / 2.8oz Raisins or chopped dates

  13. 1/2 cup 46g / 1.6oz Dried cranberries or blueberries

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 325 degrees. In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well. On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.) Cool the granola on the pan on top of the stove and stir in dried fruits. Granola may be kept in an airtight container at room temperature for up to 1 week. Serve at room temperature in a bowl with milk, or as a snack. This recipe yields about 6 cups.


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