This recipe was inspired by the homemade granola served The Inn at Occidental in Sonoma County, CA. With crispy clusters of old-fashioned oats, nuts, seeds, dried fruits, toasted coconut, golden honey and wheat germ, it’s both delicious and nutritious. Once you try it, you’ll turn your nose up at the boxed stuff — you’ll become a granola snob.
As long as you keep the ratios the same, it’s fine to substitute any nuts, seeds or dried fruits that you like.
- 2-1/2 cups old-fashioned rolled oats
- 1/2 cup sliced unsalted almonds
- 1/2 cup coarsely chopped unsalted pecans
- 1/2 cup coarsely chopped unsalted walnuts
- 1/2 cup unsalted sunflower seeds
- 2 tablespoons sesame seeds
- 1/2 cup toasted wheat germ
- 1 cup shredded sweetened coconut
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup plus 2 tablespoons honey
- 1 cup dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc.)
- Preheat the oven to 325 degrees F. Line a 13 x 18-inch rimmed baking sheet with heavy duty aluminum foil.
- Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl and mix well.
- In a small bowl, whisk together the honey and oil until combined. Pour over the dry ingredients and mix well. Spread the granola mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; it burns quickly and will brown first in the corners and on the bottom.
- Transfer the granola to another baking sheet or heatproof surface to stop the cooking process (simply lift the granola off the baking sheet using the aluminum foil overhang). Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even layer, then let cool to room temperature. Break the granola into clusters and store in an airtight container (I like it best cold so I keep it in the fridge).
Reviews & Comments
Hungry for ?
Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.
Your email address will never be used for any other purpose.
Curious? See a sample newsletter.