Reviewed: Apr. 5, 2007

Very good flavor. I could always use more maple syrup though - I live in New England! We add it to vanilla yogurt or ice cream now.

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Reviewer:

Renee

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

Reviewed: Mar. 20, 2007

Best granola ever!

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Reviewer:

HolleyBuddie

Cooking Level: Expert

Home Town: Chama, New Mexico, USA

Living In: Socorro, New Mexico, USA

Reviewed: Mar. 20, 2007

I hadn't made granola before and now I am so glad I tried this recipe. My teenage girls and hubby absolutely LOVED it, as did I. I added 1 tsp of cinnamon and left out the wheat germ. I only used 1 cup of the coconut and it was perfect for our tastes. My girls took some to school and it was a big hit in the lunch room. Thanks so much for sharing the recipe!

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Reviewer:

ddpie

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Mar. 19, 2007

I thought, "Even if this recipe is good, I won't review it because there are already so many good reviews on here. But, after tasting it I am compelled to write that it is the best granola I've ever had. Like most others, I halved the coconut and only used 2 tbps. brown sugar, which is plenty sweet. I added cranberries instead of raisins. It is so very delectable!!!

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Reviewer:

JUJUDIVA

Reviewed: Mar. 19, 2007

FANTASTIC! I love granola and wanted to try this one out and I have to say it's great! Per some other suggestions, I used all apple butter instead of the oil (great idea and I can't imagine using oil now!), cut down on the brown sugar and coconut by about half and did end up using whole almonds chopped in half. I also used a combination of sunflower seeds and pumpkin seeds - yummy! This recipe is open to many variations, would be great as well with cranberries instead of raisins. Great to nibble on or add in yogurt. Thanks, it's definitely a keeper!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Mar. 10, 2007

Very good. Really liked the maple flavor. The best combination for me is 1/2 the required coconut and 1/2 the brown sugar. Still very sweet. Thanks for the recipe.

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Reviewer:

pepm

Reviewed: Feb. 23, 2007

Wow, this is abosolutely delicious!!! My husband and I and our 4 children all LOVE it!!!! I didn't add the sunflower seeds or the raisins and I had to bake it about 20 min longer than indicated. I will definitely be making this on a continual basis! My new favourite granola recipe... thanks!!!

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Reviewer:

littlepeoplesmama

Reviewed: Feb. 22, 2007

I followed this recipe as written, using dried cherries instead of raisins because I think cherries and almonds are a match made in heaven! - Excellent flavor and very easy to prepare, but only gave 4 stars because there is way too much coconut in this recipe for this self proclaimed coconut lover. To correct this problem, I made a second batch without any coconut at all, and mixed it together with the overly-coconutty batch which saved the day! I do like crunchy clumps in my granola, so I loved the suggestion to squeeze together some small clumps before baking. Be sure to mix this recipe together in a huge bowl (or stock pot). Also, I baked it in a large (14x17), good quality turkey roaster and stirred every 15-20 minutes. Next time I'll cut the coconut in half, and I think I'll try adding a touch of vanilla and a 1/2 tsp of cinnamon too (Mmmmmmm I can taste it now).

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Reviewer:

PATRINCIA

Cooking Level: Expert

Home Town: Queens, New York, USA

Reviewed: Jan. 13, 2007

I heard a lot about this granola, and I must say it lived up to the hype! After reading all the helpful reviews I made a couple of changes to my batch. I used freshly ground flax seed instead of wheat germ, cut the coconut down to a 7 oz. package, and left out the brown sugar totally. The brown sugar would have made it cotton candy sweet, in my opinion. I followed What A Dish's lead and used two baking sheets and, to avoid the burning issue, I nested them on top of an empty sheet before putting them in the oven. I finished it off with dried cranberries instead of raisins. This granola is not as oily as some, and I think that is what puts it in the "granola hall of fame". Thank you, Jennifer (and reviewers), for a recipe my entire family loves.

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Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 2, 2007

This is fantastic and so versatile. I used whole raw almonds because I think slivered would just disappear and I love the bigger crunch of whole almonds. I also used craisins instead of raisins as a personal preference though I will most likely omit them altogether in the future since the granola is delicious without them. I and added more wheat germ, and 1/2c. wheat bran for extra fiber and added cinnamon. I also cut back on coconut and agree with other reviews that it was a good change. I made this twice in one week and the second time, I used honey in place of the maple syrup. The taste was very similar and since honey is much less expensive than syrup, I think I will stick to that change in the future. It is good as a cereal and as a plain snack, but it really shines when eaten with yogurt in my opinion.

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