Granola By Any Other Name

Posted by on Mar 31, 2012 in Breakfast and Brunch | 3 comments


Gone Nuts Granola.  When our children were small, I bought granola at Mothers Market in 25-pound boxes.

In preschool, Cole's favorite lunch was a juicy ripe cantaloupe halved and filled with plain tangy yogurt topped with crunchy granola.

Granola lost its luster when it turned into a candy bar.  Amazingly enough, Granola can be loaded with sugar and floating away with oil.   In recent years, gourmet granola has gone all exotic.


Deep-fried oatmeal could be a treat at the county fair!

We moved on to oatmeal because of the amazing health benefits. Still, the clumpy toasted oats mixed with heart healthy nuts and dried fruit is a treat.

I set out to make a granola without any oil.  Frankly, it is possible. It is all about the process.


Launch by assembling the ingredients.

3 cups of old-fashioned rolled oats.  This becomes the base for the granola.  The great thing is you can select which ever nuts and seeds you prefer.  I love coconut.  You may not.

Walnuts, almonds, sunflower seeds, and pepitas are my choices for the nut and seed additions, although I am thinking pistachios too.  Raisins, dried cranberries, and sliced apricots finish the star-studded anytime pleasure.








Mix together the oats with the seeds and nuts.  I don't chop the walnuts. They get dusty. Toasted walnut halves are just too noble to diminish.








All those prep bowls look cute and fancy, but I use a scale and save myself the dishes.

I use a scale for everything.  This has always fascinated my children.








Spread the mixture on to a lined baking sheet.

Product Details

I use a Silpat.

Bake the oats for 15 minutes.  This step dries the oats out.








Remove the oats from the oven and put them back into the bowl.








Pour a blend of pure maple syrup, vanilla and a touch of cinnamon into the oats.








Stir until they glisten.








Pile them back onto the baking sheet and bake another 30 minutes or so.








It is important to stir them after 15 minutes to make sure they thoroughly brown and toast.








Your kitchen will be fragrant with vanilla, cinnamon goodness.








After the second 15 minutes, remove the baking sheet to cool.

Pile on the gemstones.








Cool completely before packaging.

Hide it.








Or, devour it by the organic, nutty, rustic silver spoonful!



  • 3 cups Old Fashioned Oats 9 oz.
  • 1 cup raw walnut halves 3 oz.
  • ½ cup raw slivered almonds 2 oz.
  • ½ cup shredded coconut 2 oz.
  • ¼ cup raw sunflower seeds 1.25 oz.
  • ¼ cup pumpkin seeds (pepitas) 1.25 oz
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 1/3 cup pure maple syrup
  • ½ cup raisins 2.50 oz.
  • ½ cup dried cranberries 2.50 oz
  • ½ cup diced dried apricots 2.50 oz.


  1. Preheat oven to 275 degrees F.
  2. Mix oats, coconut, nuts and seeds in a bowl. Spread on a baking sheet and bake for 15 minutes.
  3. Remove from the oven return to the bowl. Stir together the vanilla and cinnamon with maple syrup and pour over oat mixture; stir well.
  4. Return oat mixture to baking sheet; continue baking for 30-35 minutes or until golden brown. Gently stir after 15 minutes during baking and again at 30 minutes.
  5. Makes about 1 ½ pounds
  6. © Copyright 2012 Peggy Barrett Lunde
  7. All Rights Reserved


  1. 4-1-2012

    Peggy, Love this recipe! and all the others you post!
    You may everything look like a culinary delight, even your description of the ingredients.

    Keep these wonderful recipes of yours coming. Want you to know how much I appreciate them, and I do try to make them all.

    • 4-1-2012

      Thank you so much Glenda. I am happy to know someone is watching 🙂

  2. 4-10-2012

    I’ll be trying this one soon! Looks fab . . thanks for all your hard work taking photos of each step for those of us who learn by watching!


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