Skip to main content
Skip to store items
Skip to main navigation

Crunchy Granola

Prep time
45 mins
Baked goods
Special Diets
Food Allergies
Recipe reprinted with permission from The More With Less Cookbook ©2000, Herald Press


Fragrant, sweet and crunchy--is it any surprise that so many people love granola? And, it's easy enough for the kids to make!


1⁄2 cunsweetened coconut, or up to 1-cup
4 crolled oats
1 csunflower seeds
1 cwheat germ
1⁄4 csesame seeds, or up to 1/2-cup
1 choney or brown sugar, or up to 1-cup
1⁄2 coil or coconut oil (see note)
1 Tcinnamon


Preheat oven to 325°F; grease two rimmed cookie sheets. Mix first six ingredients together in a large bowl. Warm honey and then stir in oil and cinnamon. If using brown sugar dissolve it in ¼-cup water before adding to the oil, or use ¾-cup oil and omit water. Pour the sweetener mixture over the dry ingredients and mix thoroughly. Spread on baking sheets and bake about 30 minutes, stirring often. Watch closely at the end of baking time so granola does not become too dark. Cool, then break into chunks and store in airtight container.


Note: Substitute barley, wheat or quinoa flakes for part of the rolled oats if desired. Almonds or cashews can be substituted for peanuts or walnuts. Substitute coconut oil for liquid oil if desired, working into dry ingredients thoroughly using clean hands. If using coconut oil, omit unsweetened coconut. Add dried fruit of choice after granola has cooled if desired.