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Crunchy Granola

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Crunchy Granola Recipe

What a pleasure, to start your day with a tummy-filling bowl of delicious whole-grain granola! And it's easy to make your own. Just stir together everything but the dried fruit, and bake until crunchy. Add your favorite fruits once it's cool.

At a glance

Prep
Bake
Total
Yield
4 1/4 pounds, about 18 cups
Nutrition information

Ingredients

Choose your measure:

  • 7 cups rolled oats, uncooked
  • 1 cup flaked unsweetened coconut (optional, but good)
  • 1 cup stabilized wheat germ
  • 1 cup sliced almonds
  • 1 cup coarsely chopped pecans or walnuts
  • 1 cup sunflower seeds, raw or toasted
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 1 cup pure maple syrup*
  • 1 tablespoon vanilla extract
  • 5 cups mixed dried fruit*
  • *See "tips," below.

Instructions

  1. Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets; or line them with parchment.
  2. In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well.
  3. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla.
  4. Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is very well combined.
  5. Spread the granola on the baking sheets, patting it gently to flatten.
  6. Bake the granola for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.
  7. When the granola is a medium golden brown, remove it from the oven and cool completely on the pans.
  8. Transfer the granola to a large bowl, and mix in the dried fruit.
  9. Store the granola in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.
  10. Yield: about 18 cups, about 4 1/4 pounds granola.

Nutrition Information

  • Serving Size 1/2 cup
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 240
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 40mg
  • Total Carbohydrate 35g
  • Dietary Fiber 4g
  • Sugars 17g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.