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This granola recipe is one of my go-to’s. It was always a treat when my mom made it and now that I’m grown up, I can make it whenever I darn well please. 😜 It’s healthier than sugary storebought cereal, it’s versatile (think with milk, as a snack, in a parfait), it’s quick, it’s filling, it’s satisfying…in short, it’s heavenly.



10 cups old-fashioned rolled oats
1 cup wheat germ
1/2 pound shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination
1/2 cup flaxseed meal (optional)
1 1/2 cup brown sugar, firmly packed
2 cups water
1/2 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 teaspoon salt
2 teaspoons cinnamon
3 teaspoons vanilla
Raisins or other dried fruit (optional)

Preheat oven to 300F.  Combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, nuts and flaxseed meal (if using).  Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla.  Heat until dissolved but do not boil.  Pour syrup over dry ingredients and stir until well coated. Spread into five 13x9in pans or cookie sheets with sides.  Bake 20 to 30 minutes, stirring occasionally.  Bake 15 minutes longer for a crunchier texture.  Cool.  Add dried fruit or raisins if desired.  Store in airtight containers.

 ***Be aware that while the granola is still warm, it will not be crunchy when finished baking–test a small spoonful by allowing to cool to see if it has reached desired crunchiness***



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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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