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Nutrition Facts
Serving Size 1 (90g) Recipe makes 40 servings The following items or measurements are not included below: brown sugar substitute
Calories 288
Calories from Fat 152		(52%)
Amount Per Serving		%DV
	Total Fat 17.0g	26%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 93mg		3%
Potassium 291mg		8%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 6.0g	24%
	Sugars 4.6g
Protein 6.8g		13%
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Healthy Granola

Recipe #100464 | 2 hours | 20 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: PaulaG
Sep 23, 2004

This recipe has been in the making for several months. I have tried a number of combinations and this works best. The sugar and fat have been reduced. I can only get two pans in my oven at a time so the cooking time reflects cooking two at a time.

SERVES 40 , 20 cups (change servings and units)

Ingredients

10 cups old fashioned oats
1/2 cup wheat germ
1/2 cup milled flax seed
1/2 lb unsweetened dried shredded coconut
1 cup sesame seed
1 1/2 cups slivered almonds
1 1/2 cups chopped pecans
1 cup brown sugar substitute (regular brown sugar can be used)
1 1/2 cups water
3/4 cup canola oil
1/2 cup honey
1/2 cup sorghum (molases can be used but the sorghum produces a lighter flavor)
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 tablespoon vanilla
2 cups dried fruit (combination of raisins, blueberries, cranberries)

Directions

1
Preheat oven to 300 degrees.
2
In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
3
In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
4
Heat until thoroughly mixed; do not boil.
5
Pour the syrup over dry ingredients and stir until coated well.
6
Spread into five 13 x 9 inch jelly roll pans.
7
Bake 20 to 30 minutes, stirring occasionally.
8
For a crunchier texture, bake an additional 10 to 15 minutes.
9
Cool mixture and add dried fruit.
10
Store in airtight container in a cool dry place.
11
Will keep up to 6 months; but it doens't make it that long in our house.

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Featured Reviews for This Recipe

From: SwedishExpat

On Nov 2, 2009

Very good granola! I sub'd molasses for the sorghum because we enjoy that rich flavor, no sesame seeds so I added 1/2 cup of tahini and reduced the water by a 1/2 c. Omitted the brown sugar and increased the honey by a 1/2 c. Used dried cranberries, raisins & chopped dried apricots. Once mixed together, I started out with baking 1 small batch to get the time adjusted right. With my sub's I wasn't sure on cooking time. I ended up cooking it longer than stated, closer to 50 minutes. Probably due to the tahini? Not sure, but a very tasty granola, the best recipe so far, thanks Paula!!

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From: cookingfiend

On Sep 21, 2009

Fantastic!! My three young daughters LOVE this and cannot get enough!! I made this exactly as written but reduced the coconut to 1/3 cup. I baked for 40 minutes and this is to die for!!!

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From: Wenstar

On Jan 18, 2005

This is a great recipe, not overly sweet and very tasty. I was looking for ways to incorporate flax seeds into my diet and found your recipe. My family couldn't tell that I added wheat germ and milled flax seeds. I used craisins, dried cherries, and raisins; and a mixture of walnuts slivered almonds and pecans. Just bake them at the stated times, it will seem soft but will get crunchy after it cools. I found this out after I scorched ( okay, burnt) the first batch of pans. Thank you for a wonderful recipe.

15 people found this review helpful

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From: winkki

On Jun 22, 2005

This sounded so good to me, but had ingredients my daughters are always saying they don't like in their granola (coconut, nuts, etc) so I just made 1/4 batch for myself. It smelled so good while baking that they were all drawn to the kitchen, begging for a taste. Once it cooled down and they each had a nibble, they ended up eating the entire thing! Now I have to make more for breakfast tomorrow, but this time I'll make the full batch, or maybe even a double, lol. I was intrigued by the sorghum in the ingredients; for as often as I've made granola, it had never occured to me to use sorghum. I really liked it! It added a richness and depth of flavor (without overwhelming sweetness) that I've never quite managed to achieve with honey and brown sugar alone. I will do that in all my granolas from now on. I made this pretty much as written, although I used both ground and whole flax seeds and also subbed sunflower seeds for about 1/3 of the nuts. I'll probably add dried cranberries and raisins to the next batch; the girls ate all of this before I had a chance to add the fruit! Thanks so much for posting a healthy, family-friendly recipe ~ I know we'll be making it often!