Go Back
alt=" "

Classic Granola

Yield: 32 Servings (about 16 cups)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

  • 6.5 cups (650 g) old fashioned rolled oats, not quick cooking
  • 2.5 cups (213 g) unsweetened coconut
  • 1 cup raisins
  • 1 cup dried cranberries
  • 1 1/4-1 ½ cups sliced almonds, or whole, chopped, slivered or a combination - I used slivered
  • 1 ¼ cups pecans, whole or chopped to the size you like
  • ½ cup high-quality honey
  • ½ cup canola oil
  • ½ cup sunflower seeds
  • ½ cup flax seeds
  • ½ tsp salt
  • ½ tsp cinnamon

Instructions 

  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners).
  • Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.

Notes

Variations: substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it's nice to leave some of the nuts whole as it varies the texture) • Add additional dried fruit such as apricots or dates • Add 1/2 tsp pure vanilla extract • For extra-nutty granola increase proportion of nuts.