Reviewed: Oct. 13, 2009

ok, but too much coconut for me, I thought it seemed like alot, not enough maple maybe i'll cut the coconut in half next time ,good tecture, baked for 1 hour 30 min like another reviewer.

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chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 4, 2009

I didn't use coconut or sunflower seeds because i don't like them. To make a lighter version i used splenda brown sugar, and sugar free syrup and it still tasted super yummy. My first time making granola and it turned out perfect!

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coleyD

Cooking Level: Beginning

Living In: Duluth, Minnesota, USA

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Reviewed: Jul. 5, 2009

I made this recipe as written with the one exception of using ground flax seed instead of wheat germ. It is fantastic as written. I didn't find the amount of coconut, brown sugar, or maple syrup too sweet. I didn't find the amount of oil excessive. However, I will give different variations of this recipe a try, such as the addition of cinnamon & vanilla, as well as the substitution of other dried fruit, such as dried cherries, instead of the raisins. Thanks for the awesome recipe! P.S. This was my first time making granola and this recipe was very easy to make!

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YUMYUM

Cooking Level: Intermediate

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Reviewed: May 7, 2009

I made this recipe using apple sauce instead of oil and added cinnamon. I also cut the brown sugar down to 2tbsp and used 2tbsp of honey instead of the maple syrup. I didn't have raisins but i did have a dried fruit mix of cranberries, blueberries and goji berries. i also threw in some chopped dried apricots. Very good granola!

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Melissa

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Reviewed: Apr. 8, 2009

Absolutely great. I used some different nuts and removed the coconut (I hate the stuff). It was absolutely awesome.

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Sandy

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Reviewed: Mar. 27, 2009

DELICIOUS granola. I will never go back to store bought! This recipe was so easy to make too! I substituted flax seed for the wheat germ, and added in 1 Tbsp cinnamon and 1 tsp vanilla extract. I also just baked craisins in with the the granola (by accident), but they turned out just fine this way, maybe just a little chewier. I also chopped my almonds rather than using pre sliced almonds, the small chunks add a good crunch. SO YUMMY!!!

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Rachel

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Reviewed: Mar. 25, 2009

I make this recipe all the time and it is wonderful. I change it up by using sweetened dried cranberries or cherries. I made a batch last night with the cherries and banana chips. It was wonderful. I cut down on the coconut to just one cup.

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Kristi

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Reviewed: Mar. 21, 2009

Terrific recipe. I haven't made my own before but I intend to from now on. The taste was very good. I used only 1 cup of flaked coconut, added some chopped pecans for additional crunchiness and used regular raisins, craisins and golden raisins.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 23, 2009

This. Was. Amazing! It was my first ever attempt at making granola and I'm so glad I did! I'll never go back to the lifeless box stuff again! I followed the recipe more or less as printed. I used less coconut, as I only had half a bag anyway (This is a great recipe for using up those leftover nuts, seeds and coconut!) and I substituted pecans for the sunflower seeds. I also added a teaspoon of vanilla and some cinnamon to the wet ingredients. Like other reviewers have noted, it is a bit sweet, so I will most likely adjust the next batch, but it's really awesome as a yogurt mix in. I'm also going to experiment with cutting the recipe with corn or bran flakes to make my own breakfast cereal since DH burns through cereal like there's going to be an embargo.

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Amalthea

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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Reviewed: Feb. 23, 2009

I have been making this granola for a few years now. My kids LOVE it. I ALWAYS halve the amount of flaked coconut. TIP #1: If you don't happen to have sunflower seeds or wheatgerm on hand (I never seem to), don't freak out because seriously...it's great without it. PLUS it simpler to make and cheaper that way too. I always double the recipe & put a mixture of corsely chopped almonds (& sometimes hazelnuts) to "my half" (since my kids don't like nuts). ***TIP #2: I NEVER finger clump the mixture before baking...it doesn't really work that well anyway. I INSTEAD just press the mixture down in the pan with my nands so the whole thing is clumped together!! During the time when you're supposed to turn the mixture over (during baking half-time) I take a spatula & just flip over the "sheet of granola" in sections. It breaks up on it's own pretty easily and even if there are large chunks at the end of the baking process, oh well...they are easily broken up into smaller pieces if desired ;-) EVEN BETTER: Store in one of those tupperware-type cereal containers and the big pieces will just break up on their own eventually when you shake out the granola. **SIDE NOTE: My friend goes on & on about flax seeds and how good they are for you. She stayed with me & left a container. I put some in my coffee grinder & used a 1/4 cup in my DOUBLE batch instead of the wheat germ (that I never have anyway!!!!)I can't tell a difference in the taste. So if you're into flax...... :-) Enjoy

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Kitchen Queen

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Meadows Place, Texas, USA

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Reviewed: Feb. 18, 2009

This is so good! Thanks so much, didn't change a thing :)

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Heather

Cooking Level: Expert

Home Town: Stormville, New York, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 9, 2009

My family loves this granola. When I make it, I make a double batch, doubling everything except the coconut. I also use whole almonds (chopped), walnuts, and sunflower seeds. For the dried fruit, we like dried cranberries and dried blueberries added to the raisins. I use unsweetened applesauce in exchange for the oil and have no problems at all with the substitution. I bake mine in batches in a thin layer on a cookie sheet for about 30 minutes at 350, keeping an eye on it during the last 10 minutes or so. Once you start eating this, it's hard to stop. Great!!

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Kerri H.

Cooking Level: Intermediate

Home Town: Saint Albans, Vermont, USA

Living In: Fairfield, Vermont, USA

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Reviewed: Dec. 31, 2008

This was the best! My husband wanted granola but the prices in the grocery store were ridiculous. I used 1/2 coconut, 2 tbsp splenda brown sugar and added 1/4 flax seeds. Loved it!

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 24, 2008

I've been combing the stores for low sugar granola to no avail. So I decided to make my own. Using this recipe as my base (it's wonderful), I substituted as follows: Omitted the coconut cause I'm not a fan and added whole almonds Used sugar-free maple syrup Substituted Splenda brown sugar blend I love this! I sprinkle it on my yogurt for breakfast every day and on my ice cream. Yum.

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RockyPointGeGe

Cooking Level: Expert

Home Town: Durham, North Carolina, USA

Living In: Rocky Point, North Carolina, USA

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Reviewed: Dec. 23, 2008

This was good. I doubled the recipe and it made exactly six quart jars full which I gave as Christmas gifts. I substituted walnuts for sunflower seeds and added extra raisins plus dried cranberries. The wheat germ didn't really blow my skirt up. I think I'll try something more substantial next time. I also just sloshed some vanilla extract in when mixing. Thanks. Kate

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Nov. 5, 2008

This granola is so good! I made it with 1 cup of unsweetened coconut, and substituted some flax seeds for the sunflower seeds. I also used only 2 Tbs. of brown sugar, and it was still nice and sweet! I added 1 tsp. of vanilla for extra flavor as well. This granola was so crunchy, and it had a really yummy flavor! I will be making it often!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Aug. 17, 2008

Made as is, and it WAS good - but no one seemed to eat it.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Aug. 5, 2008

Mmmm this is very good granola! Because I'd never made granola prior to trying this recipe, I tried to approach this cautiously, based largely on various suggestions that other users made: I reduced the coconut to 7 oz., used whole almonds (raw and unsalted) rather than slivered almonds, replaced the wheat germ with ground flax seed, reduced the oil by half, added a tsp vanilla extract, added a dash of cinnamon, and omitted the raisins. I also used two baking sheets and tried to stir the mixture every 15 minutes or so. Definitely check it at intervals, as I found out quickly that it's important to check it every so often, because it begins to darken more rapidly after around the first 25 minutes; I actually only ended cooking the entire thing for maybe 40-45 minutes. Anyway, thanks for the great recipe!

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T.C.

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

This was my first experience making granola, IT was great, I did add more pecans and walnuts and used sliced almonds. I also took someone elses advice and cut back on brown sugar to half the amt.and half amt. of coconut. I did add some cinnamon and vanilla. It was yummie .

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Dee Dee

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: Jun. 10, 2008

I liked this recipe but wanted to make it a bit plainer and eat it just with milk as my morning cereal. I eliminated the seeds, wheat germ, coconut and raisins (don't like them - sorry!) and used only 3 tbsp of brown sugar. I didn't even blanch the almonds - just threw them right in. I baked at 350 degrees for an hour, turning every 15 minutes. I make this once a week and I love it. Thanks for the base recipe. It's definitely a keeper.

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