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Reviewed: Sep. 3, 2008

Tasty, and not too sweet (which I like!). I divided the recipe between two cookie sheets, and I always bake my granola at a very low temperature, which gets it nice and crispy without burning. I baked this at 225 degrees for 1 hour 45 minutes, switching racks every 30 minutes. At this temperature, there is no need to stir with each switch.

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Reviewer:

Robyn

	Cooking Level: Intermediate Living In: Colorado Springs, Colorado, USA
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Reviewed: Aug. 15, 2008

I am giving this 5 stars...the recipe itself is wonderful....however...it does NOT take 60-90 minutes to cook. I cut the salt in half due to the fact I used salted sunflower seeds...I didn't find sesame seeds so I couldn't use them...no big. I have made granola MANY times and know from experience to check it and STIR it every 15 minutes...go every 30 and it may burn and be ruined. I also used extra coconut because I LOVE it...and after it was done baking and cool I added dried cherries chopped in half to quarter pieces. **any fruit can be used..dates, raisins anything really** So...I can say I will keep this one in my book and use many times. THANK YOU for the excellent recipe!

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LOPIEKITTY

	Cooking Level: Expert Home Town: Waterford, Michigan, USA Living In: Port Huron, Michigan, USA
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Reviewed: Apr. 16, 2008

I have made this multiple times, and its amazing, although I don't use the wheat germ or sunflower seeds. I wouldn't bake for 60-90 minutes, I bake it for about 8-10 minutes at 325, and it comes out lightly browned, any more and it burns & is very hard to get off the pan.

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hrtbrkr1189

	Cooking Level: Intermediate
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Reviewed: Feb. 19, 2008

I added a little bit of cinnamon. Pecans, dried cramberries, dried apricots, rice kriespies

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Reviewer:

Marina


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Reviewed: Aug. 10, 2007

I followed all the directions. Preheated the oven to 325 and in the first 1/2 hour everything was burnt. I was very disaapointed.

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Reviewer:

Sarah


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Reviewed: Jun. 8, 2007

I added all bran and some other dried fruits and it turned out okay...

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AmateurChef

	Cooking Level: Intermediate
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Reviewed: Jan. 2, 2007

Fabulous base recipe- add what you like or have on hand. Makes a good batch of granola at a fraction of the cost of prepackaged kind. Tastes much better too. I did decrease the bake time and added blueberries (yum). THANK YOU!

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Reviewer:

BETHMCAFEE

	Cooking Level: Expert Home Town: Satsuma, Alabama, USA Living In: Covington, Georgia, USA
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Reviewed: Jun. 22, 2006

I added dry roasted edemame and dried cranberries to give this color. Also I listened to other members and baked this @ 275 degrees for about 40-45 mins. Yummy, thanks for the recipe!

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Marni

	Cooking Level: Expert Living In: Cromwell, Connecticut, USA
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Reviewed: Mar. 3, 2006

This turned out alright, I baked it for about an hour, and it was a little overdone...it also didn't form into nice clumps at all, it think there may have been too may dry ingredients....although it does taste quite good...even overdone! I'm going to try it again.

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Reviewer:

nanaimobar

	Cooking Level: Intermediate Home Town: Nanaimo, British Columbia, Canada Living In: Riverside, California, USA
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Reviewed: Oct. 13, 2005

My batch was over-cooked after 20 mins of cooking. Since I have a new oven (see other reviewer's comments), I think the time and temperature has to be adjusted. Also, I added cinnamon and used less sugar for more flavor and less sweetness.

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Reviewer:

Frankfort


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Reviewed: Jun. 21, 2005

I absolutely loved this recipe! I have been looking for a good granola recipe, and this is it! I did, however, have problems cooking it--mine was done in about 30 minutes. My oven is from 1962 or something, so it probably doesn't heat properly. After cooking the granola, this recipe is HIGHLY customizable. All in all, a delightful recipe and I will definately be making it again (and again and again!).

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Reviewer:

OTTOS2

	Cooking Level: Expert
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Reviewed: Jun. 12, 2005

This is an awesome recipe. It has the perfect amount of sweetness and the coconut takes on a toasted flavor that just makes this recipe better than anything you will buy in the store. I added some flax seed and some cranberry/raisins. This recipe is great just the way it is but also leaves room for you to personalize it to your own taste. Thank you for this recipe!!!

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7 users found this review helpful

Reviewer:

STACIA70


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