crunchy-nutty-granola

Crunchy Nutty Granola

1 Review Add a Pic
  • Prep

    40 m
  • Cook

    45 m
  • Ready In

    1 h 45 m
Sharon L.
Recipe by  Sharon L.

“I've been making this granola for more than a year. I often get requests for the recipe. It's loaded with a variety of nuts and flavored with cinnamon and vanilla. An excellent choice for topping yogurt or ice cream. I prefer 'extra-thick'-style rolled oats.”

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Ingredients

Adjust Servings

Original recipe yields 4 quarts

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 large rimmed baking sheets with parchment paper or aluminum foil.
  2. Stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined.
  3. Mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil. Heat until coconut oil is melted and oil mixture is hot. Stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract.
  4. Pour oil mixture over dry ingredients and stir thoroughly to coat. Spread granola onto prepared baking sheets.
  5. Bake in the preheated oven for 15 minutes; stir granola. Bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time). Let granola cool, transfer to large bowl, and stir dried cranberries into granola.

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Review (1)

Rate This Recipe
Sharon L.
0

Sharon L.

I have stored this granola at room temp. It will last several months as any dry cereal. It can also be put in the fridge or freezer for longer storage. Hope you enjoy!

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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