Reviewed: May 21, 2012

This is such a great recipe! The boiling of the wet ingredients seems such a no-brainer, but I never thought of it! I also added after it was cool toasted coconut, dried cherries instead of raisins, and dark chocolate chips! I left half with no dried fruit for plain cereal.

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sugar_fairy4

Cooking Level: Expert

Reviewed: May 15, 2012

This is the best Granola Recipe we have found, although I do not cook it, we love it raw and add molasses instead of the brown sugar, my kids eat it as a cereal with some milk or snack on it after soccer and take to school for a snack, i have a bag in the car for myself a healthy snack while driving the kids around. Thanks Megan!!

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tracyrollins

Reviewed: May 14, 2012

I make several versions of granola and this one was a keeper. The overall flavor is good but I should have trusted my instincts and not added the full amount of salt. A pinch of kosher salt is more than enough to bring out the flavors the full amount of salt makes it too salty. I lowered the oven temperature like others recommended to prevent scorching. Substitutions/alterations- I used equal parts honey and maple syrup. Switched out unrefined organic coconut oil for vegetable oil. Flax seed substituted for the sunflower seeds. 1 cup unsweetened coconut for one of the cups of raisins. I added the coconut only in the last 20 minutes of baking to avoid burning. Next time- pinch of salt only, substitute apple juice for the brown sugar. I thought it was just a little too sweet and the apple juice will lower it just enough to make this perfect. Overall it's a good basic recipe then modify for your own tastes.

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TSandy

Reviewed: May 6, 2012

Delicious!!!! Changed it up a bit and used what I had on hand -- no oat bran, no sunflower seeds but added sesame seeds, some coconut -- and loved the maple/brown sugar/honey combo as well as all the nuts. Hardly low fat, however, with all those nuts. Also used half butter and half canola oil. Baked at 300 degrees for 40 minutes, stirring every 10 minutes. I'll be making this again.

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MitzMN

Reviewed: Apr. 28, 2012

Best granola and soooo easy!!

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cb63

Reviewed: Apr. 25, 2012

This is fantastic! Ive made this several times. I have found that cooking them in several batches works best. If you overcrowd the pan then they dont turn out as crispy. I also only use 6 cups of granola so there is more coating. Ive used cranberries, mixed nuts, added coconut, dark chocolate chips, all sorts of variations are possible. I do always use almond extract, that gives it fantastic flavor. It lasts a very long time in a tight lidded tupperwear in the fridge without getting soft. My husband and i love it! Its a new staple!

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Reviewer:

for the love of food

Cooking Level: Intermediate

Living In: Perris, California, USA

Reviewed: Apr. 24, 2012

I used pecans, almonds, sunflower seeds, added some flax seeds. Cranberries and raisins were my dried fruits. I didn't heat the syrup mixture though. Tastes great. :)

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Reviewer:

Acey

Reviewed: Apr. 23, 2012

Great recipe, my family loved it exactly as written! The second time I made it, I turned it into CHOCOLATE GRANOLA. I followed the recipe exactly as written, but I also added (4) 1 oz semi-sweet baking chocolate squares and 1/4 cup baking cocoa to the liquid mixture that you bring to a boil in the sauce pan. (It stirred into the granola with no problems.) At the end, when the granola was all done baking and COMPLETELY COOLED, I added 1 cup of mini semi-sweet chocolate chips. YUM!!!

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Swirl

Cooking Level: Expert

Reviewed: Apr. 20, 2012

I've made this cereal so many times and I love it! Cook it at 300 degrees for only 20-25 minutes. It does come out gooey but will firm up. I once cooked it for half an hour and it was burned and not very tasty. I like my granola crunchy for cereal so I freeze it. I only make half as this recipe does make a ton. But again, it freezes really well too.

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Reviewer:

Liz Meyers

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

This is an excellent recipe. It can be modified easily for particular tastes. I stayed pretty faithful to the original with the exception that I added coconut manna to it. To save some money, I printed out the recipe and took my measuring cups with me to bulk section of Whole Foods to buy the nuts only in the quantities I needed. This saves money and doesn't leave you with multiple bags of nuts you may/may not use again. It also saves time - you've already measured the nuts - just mix, toss the bags, and minimal clean up. My family loved it and the teachers I brought it for also raved about it.

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