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Laura Kumin Headshot

My Favorite Granola

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I could eat granola all day long.  For breakfast, I mix it with other, less sweet cereals.  At lunch, yogurt with fresh fruit is so much better with a bit of granola topping.  At night, a scoop of ice cream with a sprinkle of granola and a dollop of chocolate or caramel sauce is my idea of a divine dessert.

Granola is so easy to make, it's almost a crime to buy it ready-made.  Although it may not be less expensive than store-bought, you can customize the homemade version and it tastes so much fresher.  Besides, it's a great way to use up odds and ends of nuts and seeds.  


This recipe does not include raisins or other dried fruit.  You can certainly add dried fruit; if you do so, add it after baking the granola, while it cools.  I prefer not to because moisture from the dried fruit tends to soften the cereal if they sit together, and for some purposes (e.g. on ice cream), I prefer granola without dried fruit. Anyway, you can always add dried fruit when you eat or serve the granola.


Servings - about 6½ cups / 2 lbs    Cost - $12.30 for batch / $6.15 per pound




  • 3 cups old fashioned (not quick) oats
  • 2 cups nuts (I used a mix of cashews, pecans, slivered almonds and cashews)
  • ¾ cup shredded (sweetened) coconut
  • ¼ cup sesame seeds
  • ½ cup (raw) sunflower seeds
  • ¼ cup dark brown sugar
  • 3 tablespoons maple syrup
  • 2 tablespoons honey
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup oil (canola, safflower or similar, but not olive or other oil with strong taste)



  • 1 large bowl
  • measuring cup (for liquids)
  • measuring cups (for solids)
  • measuring spoons 
  • small saucepan
  • large spoon
  • pancake turner or other implement for stirring the granola while it is baking
  • 2 large cookies sheets with low sides

For step-by-step directions (including pictures), click here.