Crunchy, Not-too-Sweet, Delicious Homemade Granola

It’s been a while since I sent out a recipe (which is sort of an indication of how much cooking I do in the summer months!), but here is a great keeper of a recipe.  It’s fast and easy to make, lasts in the fridge till you use it all up, and is satisfyingly delicious over fruit, yogurt, cottage cheese, or just straight up, as it is, as a filling, pick-me-up snack!

Crunchy, Not-too-Sweet, Delicious Homemade Granola

Pre-heat the oven to 300*. 

Combine in large bowl:

4 c. oats, 1 c. wheat germ, 1 c. raw slivered almonds (or chopped raw walnuts, or 1/2 c. of each almonds and walnuts), ½ c. raw sunflower seeds, 3 Tbsp. brown sugar, 1 tsp. cinnamon, ¼ tsp. salt.  Toss together to combine ingredients.

Add to the mixture: ¼ c. canola oil, 1/3 c. honey, 1/3 c. water, 1 tsp. vanilla extract.

Mix all together.  Spread evenly on a cookie sheet (that has been lined with parchment paper).  Bake 40-50 minutes (on the middle rack of the oven) stirring every 10 minutes to prevent sticking and burning at the edges. 

Allow granola to cool for a few minutes, then toss in 1½ c. raisins (or craisins, if preferred). 

Store in airtight container in fridge and enjoy!



  • joyce klein
    Posted at 12:24h, 01 August

    I have heard that canola oil is not healthy!

    • Michal Horowitz
      Posted at 13:25h, 01 August

      Feel free to use any other mild flavored oil that is good for cooking/baking that you prefer.