Everyone Loves This Granola - Sweet Potato Chronicles - Sweet Potato Chronicles

Everyone Loves This Granola

There are cer­tain foods that I've always felt were best left to the experts. Do you know what I mean? Like, sushi. I've always felt like you were ask­ing for trou­ble (and pos­si­bly food poi­son­ing) if you made it at home. But, as you know, we recently enjoyed a feast of home made sushi made under the direc­tion of our fab­u­lous 14 year-old nephew Emil (He promises me he will cre­ate a post about mak­ing sushi — Emil, I'm going to hold you to that!) and I had to recon­sider. Sim­i­larly I felt like bread and cereal were both items that were bet­ter (and more eas­ily) bought than made. While I still haven't made the leap to bread mak­ing — although it's been on my mind — I have been mak­ing granola.

And despite my irra­tional fears about becom­ing some­one who makes gra­nola, my Prada shoes didn't get up and walk out in dis­gust and, I have to say, this is a good and easy recipe. I first made it when I was on a post baby detox just over a year ago. I've made some tweaks but the basic recipe comes from a book called The Source by Dr. Wood­son Mer­rell. It's a great pro­gram if you're look­ing for a sane way to detox. I also hap­pened to get preg­nant with our sec­ond child while on it, but the book makes no claim about fer­til­ity. I'm just say­ing that my hus­band really liked this granola.

Every­one Loves This Granola

1/2 cup raw almonds, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cut wal­nuts, coarsely chopped
1/2 cup oats (not quick oats)
1/4 cup wheat germ
1/4 cup flax meal
1/4 cup unsweet­ened coconut
1/4 tea­spoon cin­na­mon
1 table­spoon maple syrup
1/4 cup brown rice syrup
1 table­spoon canola oil
1/2 cup raisins (you could also use chopped dry apri­cots, dried cher­ries, figs or prunes)


Pre­heat oven to 350 degrees

Toss all dry ingre­di­ents together.
Add syrups and oil and blend well.
Spread on a parch­ment paper lined cookie sheet and bake for between 10 and 15 min­utes. Let the edges just turn brown. It will firm up as it cools so don't worry if it seems too soft when you take it out of the oven. Allow it to cool for at least 10 min­utes before break­ing it into small chunks.

Store in an air­tight con­tainer in a cool, dry place for up to three weeks. It's excel­lent with milk and berries as cereal but is also good with yogurt and fruit as a parfait.



  1. […] Sun­day when they’d nor­mally get some­thing more French toast-ish. I used a home made gra­nola (here’s the recipe, it’s pretty great) but you could absolutely use a store bought gra­nola or muesli. Using […]

  2. Jan says:

    I made this last night. It is SO good. My kids aren't big raisin fans so I took your advice and used dried cher­ries and blue­ber­ries. I didn't have wheat germ so I used 1/8 cup of wheat bran and 1/8 cup of flax seeds instead. I can't believe how EASY it was to make and so yummy!! I did have to watch it near the end as it browns fast. I have to con­fess, It came out of the oven around 9 pm last night and I ate a LOT of it for a snack.…oops. Appar­ently I'll be mak­ing another batch this weekend.

  3. Laura Keogh says:

    It's one of our favourites too. I love the idea of wheat bran and flax seed too. Great items to sub in. We design a lot of recipes with that idea in mind–if you don't have it, just add what you've got. We never want some­one to not be able to make a recipes because they lack an ingre­di­ents. I say make a dou­ble batch! Thank you so much for writ­ing and, most impor­tantly, for read­ing SPC. Best, Laura

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