Crunchy Granola Sweet

fresh baked granola

Title pun intended. I love Neil Diamond and I don’t care who knows it. Granola: a real budget AND diet trap. It can be super expensive for a relatively small quantity, and not really all that healthy (see: sugar). My mom is a granola lover and years ago started making it herself out of frustration at the options and cost.

granola ingrediets

I quickly realized that home made granola has one killer advantage: the smell and taste of freshly roasted nuts. It doesn’t hurt that it takes almost no time to throw together, and literally requires only the ability to roughly chop some nuts and to stir a spoon. That’s it. If you plan to make granola regularly, buying in bulk saves a ton of money.

Your house will smell incredible and you will struggle to wait for it to cool to eat. Proof: Alex making a play for the granola.

This is an easy “meal prep” recipe – make a big batch, and rock it for a week+. Obviously great in breakfast form, but I’m showing it here as a topping for scratch butterscotch pudding. The combination is absolute fall dessert crack.

granola on top of butterscotch pudding

Get creative with your ingredients here: add dried fruit after baking, change up the nut and seed combination, really live on the wild side. I use coconut oil because it makes me feel fancy but my mom uses vegetable or canola oil and honestly you cannot taste the difference.

bowl of dry granola ingredients

Mom's Granola

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Serves: NO IDEA. Makes 2 baking sheets?
Prep Time: 15 minutes Cooking Time: 15 or 30 minutes


  • 6 cups rolled oats
  • 2 cups untoasted wheat germ (the most optional ingredient)
  • 1 cup chopped walnuts
  • 1/3 c chopped almonds (all nuts should be raw, not toasted)
  • 1/3 c sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup chopped cashews
  • 1/3 cup coconut (I use shredded, unsweetened)
  • ½ cup oil (canola, vegetable, coconut, etc)
  • ½ cup honey
  • Flavoring to taste, such as cinnamon or maple syrup



Heat oven to 325 degrees.


Place all the chopped dry ingredients into a large bowl.


Stir in the oil and honey and mix to combine.


Spread the granola in approximately two batches on baking trays.


Bake 15 minutes until lightly browned. Granola should not look "wet" or pale. I bake the trays one at a time in the center rack for a total of 30 minutes, but you could put them both in and rotate half way through to keep the total bake time to around 15 minutes.


Allow to cool fully before storing in a covered/sealed container.


All nuts should be plain, unroasted, not seasoned.

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