Reviewed: Oct. 6, 2006

This is delicious & versitle. I made it with what I already had on hand. I substituted raw honey for the syrup, flax seed for the sunflower seeds,oat bran for the wheat germ chopped walnuts for the almonds, coconut oil & a combination of chopped dates, figs & raisins totaling 1 cup. I would definately make this again!

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Oct. 2, 2006

If I could give this 10 stars I would. I used milled flax seed instead of wheat germ, sliced almonds, and after reading What a Dish's review--a 7 oz can of coconut and 4 T of brown sugar, and I used her idea to put into 2 pans in the oven. I will add some whole almonds next time per LadyJayPee's suggestion. I used regular pancake syrup (sorry! didn't have the "real stuff") and a spoonful of cane syrup (like a mild molasses). I left mine in the oven a little too long, because it wasn't getting crisp, before I realized that it crisps up AFTER you take it out of the oven. It is delicious and different than any cereal I've ever had, and I can't stop nibbling on it!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 28, 2006

used sweetened coconut instead of plain on accident. used oat bran instead of wheat germ. Mixed this granola (about 1 cup) with 8 oz plain fat free yougurt and about 1/2 cup of thawed stawberries, cut up. SO GOOD!

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jesus_saves

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Reviewed: Sep. 23, 2006

UPDATE: I've made this many times now and always omit the brown sugar and it's sweet enough for me; I omit the raisins too. 11/03/06: I've been making my own granola for years, but decided to try this on the recommendation of a friend. This is a wonderful granola! I used light brown sugar, canola oil, real Canadian maple syrup, 1c kosher coconut (it's natural, unsweetened, & tastes closer to fresh), & in addition to the slivered almonds, I added a cup of whole almonds. Love almonds! Sometimes also used golden raisins; they seem to be softer, stay fresh longer. Thanks so much, Jennifer, for sharing your recipe!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 25, 2006

This is a good recipe and can be easily made with organic ingredients without doing culinary summersaults. I've made it more than once with good results whether "by the book" or changing it slightly. Adding vanilla gives it a nice flavor. Doubling it takes it a bit longer in the oven, but will give the "clumps" that some enjoy. This can easily become "gourmet" muselix by adding rice crispies, corn flakes & bran flakes (which can all be found easily in organic stores) along with the raisins after baking. It tastes very much like the expensive stuff but at half the cost. Kids enjoy it, hubby liked it once I dropped the sunflower seeds, and our dog waits for the crumbs to fall. An added joy: my 2- and 4-year-olds enjoy helping mix the dry ingredients with their hands at the kitchen table - all those different textures!

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BECKY

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Aug. 8, 2006

I thought that this was a great granola.....better than most store bought kinds. I used sliced almonds and light brown sugar, as well as dried cranberries in addition to the rasins and I cut back on the coconut too. I kept everything else the same. Next time I will try it with applebutter in place of the oil. I had never made granola before, thanks What A Dish for the recommendation!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Aug. 6, 2006

What great granola! I, too, thought that a whole package of coconut would be way too much, so I put in less than half. I also just used whole almonds that I roughly chopped. Used light brown sugar too. Omitted the raisins. I used grapeseed oil. This was a pretty sweet granola, so I may cut back a little on the sugar next time. I decided to put it on two cookie sheets after about 30 minutes in the oven. I believe this helped it crisp up and brown just right. This is so much better than anything store bought! It's really good with fresh berries and vanilla yogurt. I would like to try making with apple butter like some other reviewers.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2006

So tasty! My family loves it! I only used about a cup of coconut rather than the recommended amount (which would have been waaayy too much). I left out the raisins and sunflower seeds. This didn't clump up but stays crispy in milk. A+++ Update 2/2009: I now add in some rice krispies in place of some of the nuts for a "lighter" version and this is still fantastic cereal : )

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SPICYCAT

Cooking Level: Expert

Home Town: Central Point, Oregon, USA

Living In: Sandy, Oregon, USA

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Reviewed: Jun. 21, 2006

This was my first try at granola and with a few modifications, I'll keep making it! I used 1/2 pkg coconut. I toasted sliced almonds, added walnuts and pecans. I also added flax seed. I used apple butter instead of oil. Next time I will reduce the amount of brown sugar or at least use light brown sugar instead of dark. Oh yes, I added dried cranberries. I like my fruit a bit chewy so I added the dried fruit at the beginning. This recipe is very forgiving of changes. Thanks for the recipe and for all the other suggestions of the reviewers!

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AMELA

Cooking Level: Expert

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Reviewed: Apr. 3, 2006

This granola was excellent-but I did/will change a couple of things. I followed the advice of other reviewers and cut down on the coconut-I used 1 cup and it was fine. The whole bag would have been way too much! I also found it to be too sweet for my taste, so will cut down on the brown sugar a bit next time. I also like my nuts a little more toasted in my granola, and the almonds just didn't toast in this, so next time I will toast them a lightly first. I also added a little bit of ground flaxseed meal to this near the end. Also, there is absolutely no issue with burning with the oven set on the directed temperature of 250 degrees-as a matter of fact, at that temperature and stirring every 15 minutes, I had to cook mine an extra 30 minutes to get the granola crisp enough to our liking! All in all, a great recipe! Love that maple flavor!

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plumeria1

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Reviewed: Apr. 1, 2006

This is very addictive recipe, maybe not the one that will help you lose weight. I would say there is at least 16 servings with this as it is so filling..

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LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

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Reviewed: Mar. 23, 2006

I didn't use almonds. I used peanuts instead because my husband loves those. I was impressed with how tastey this granola is!

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Lindi H.

Cooking Level: Intermediate

Home Town: Smithfield, Utah, USA

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Reviewed: Feb. 24, 2006

This is just like the recipe Alton Brown uses on "Good Eats". We love it. I add lots of different dried fruit and it's great!

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Ginger C.

Cooking Level: Intermediate

Home Town: Red Bank, New Jersey, USA

Living In: Windermere, Florida, USA

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Reviewed: Oct. 3, 2005

I followed the recipe to the letter and while it's very good, I'm only giving it 4 stars because it's more toasted coconut than granola. It doesn't clump like traditional granola either. It did, however, taste very good! Thanks for the recipe!

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MWSEABRITE

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Reviewed: Sep. 27, 2005

My only criticism is I couldn't get it to clump at all. Perhaps because I used apple butter instead of oil. I added some dark corn syrup but that didn't help much. Next time I will bake in a thin layer - I only had a cake pan, but it was too thick and took longer to bake. Great recipe.

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kadwell

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2005

This is so yummy! I made a few changes: used apple butter instead of oil, only used 1/2 the coconut, and left out the almonds, replaced with walnuts (was out of almonds.) I had this for breakfast with skim milk, and it was absolutely delicious! Thanks for the great recipe.

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JENBAXBLU

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 2, 2005

I used walnuts and dessicated coconut as that is what I had in the pantry and dried apricots instead of raisins. I didn't bother with the wheatgerm as cooking destroys the nutritional value of it.If you wanted to, you could add the raw wheatgerm at serving time.It was tasty and I will make it again. Thanks

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anniem

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Reviewed: Aug. 10, 2005

Here's what I did to this fabulous recipe and it still was delicious! I chopped whole almonds instead of using slivered. I used only about 4 oz of coconut, for the texture. I used light brown instead of dark brown sugar. I followed another review's recommendation and used apple butter instead of vegetable oil. This recipe is delicious, and it will make your home smell like you've been baking all day!

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kimmyjoi

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Reviewed: Jul. 24, 2005

This is a great recipe. I have made it a couple times and it will become a staple in our house. If you want it a little clumpier, try adding a small amount of honey. And Sunmaid's FruitBits are a good substitute if you want more than raisins (amall pieces of apricots, apples, peaches, cherries, raisins, etc.).

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MTMANDY

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Reviewed: Mar. 25, 2005

This is so good I can't keep my hands off of it. It's delicious in yogurt or on ice cream or just as breakfast (or in my case, lunch or supper). The only thing I changed was that instead of oil, I substituted apple butter like another reviewer suggested, and added some walnuts.

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