Megan's Granola
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Megan's Granola

Made  times
annie9 9

"My daughter and I came up with this recipe and it is absolutely wonderful. Several of my children who typically don't care for granola, loved it. I've tried many granola recipes and this tops them all. Enjoy!"
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40 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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 the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
  2. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
  3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.


  1. 1026 Ratings

Most helpful positive review

There is a slight mistake on the recipe. My original calls for 1 Tablespoon (not teaspoon) of cinnamon and 1 Tablespoon of vanilla.

Most helpful critical review

I followed the recipe and cooked it at 315 deg F. Wow - it burned black in 4 minutes. I know my oven cooks on the hot side, but I think the temp you have must be wrong. The small part that su...

There is a slight mistake on the recipe. My original calls for 1 Tablespoon (not teaspoon) of cinnamon and 1 Tablespoon of vanilla.

I have been making this granola recipe for over a year now and am finally getting to writing a review...WONDERFUL!!! I find it too sweet if I use the honey, brown ugar and maple syrup. I omit t...

Wow! Thanks for the recipe. By far the best granola I have ever had. I eat it 5 or 6 times a week - as cereal, mixed with yogurt or as a dry snack. For variations, try one or all of the foll...

This recipe tasted wonderful! My only complaint is that it doesn't explain very much for a novice. This was my first time making granola, and I burned the first couple batches because I kept e...

This recipe is great. I did modify quantities, using 10 cups of rolled oats (to match the size of the packaging), omitted the almonds, added unsweetened coconut, and increased the pecans and wal...

I used 1/2 applesauce and 1/2 canola oil and we love it. It's not so heavy and greasy like other granola. I also stirred in miniture chocolate chips as soon as I pulled it out of the oven and st...

This is my first try at homemade granola. This recipe is easy and -- from the little tastes I took along the way -- yummy. BUT! There is a fine line between "toasted" and burnt. My granola is ...

The organic, nutty, rustic flavor is perfect. I love this recipe. It's the first time I've made granola and I was very pleased. Here's some thoughts: 1) Buying all the ingredients is expensive,...

I really, really like this granola. I've been making Almond Maple Granola regularly for over 6 months now, and wasn't sure about trying a new recipe, since I like that one so much. But this on...

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