Crunchy Nutty Granola

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Sharon L. 0

"I've been making this granola for more than a year. I often get requests for the recipe. It's loaded with a variety of nuts and flavored with cinnamon and vanilla. An excellent choice for topping yogurt or ice cream. I prefer 'extra-thick'-style rolled oats."
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1 h 45 m servings 345 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 large rimmed baking sheets with parchment paper or aluminum foil.
  2. Stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined.
  3. Mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil. Heat until coconut oil is melted and oil mixture is hot. Stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract.
  4. Pour oil mixture over dry ingredients and stir thoroughly to coat. Spread granola onto prepared baking sheets.
  5. Bake in the preheated oven for 15 minutes; stir granola. Bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time). Let granola cool, transfer to large bowl, and stir dried cranberries into granola.


  • Cook's Note:
  • Raisins can be substituted for part or all of the dried cranberries.



I followed recipe (left out sunflower seeds) but coconut and almonds browned too quickly. I would lower heat and add coconut and almonds toward the end. Oven is calibrated correctly, so it was...

I have stored this granola at room temp. It will last several months as any dry cereal. It can also be put in the fridge or freezer for longer storage. Hope you enjoy!

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