Cook the Book: Granola


I often add dried fruit (raisins, pineapple, or cranberries) to the granola.  If you do add dried fruit, don’t bake it; stir it into the granola just after you’ve taken the granola out of the oven.

1/2 cup honey
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
4 cups old-fashioned rolled oats
2 cups bran buds
1 1/2 cups shredded coconut
1 1/2 cups chopped walnuts

Preheat oven to 250°.  Put the honey, oil, and vanilla in a small pot; heat until warm.  Mix the remaining ingredients together in a large bowl.  Pour the honey mixture over the dry ingredients and toss thoroughly. Spread the granola evenly onto a large cookie pan (you may need two pans, depending on their size).  Cook for 1 hour or until the mixture is golden brown, stirring once or twice. Cool completely and store in a Ziploc bag or airtight container.

Makes 12 cups.

Granola in the photo has dried cranberries and ginger in it.


  • Eileen Hoffman
    April 22, 2011 at 11:37 pm

    Your granola is THE BEST! I love when you serve it with yogurt. Such a refreshing, tasty breakfast aboard the Riggin.

  • […] a basic recipe that you can tweak, here’s a previous cook the book granola post.  I’ll be making granola all winter long, so feel free to order a fix for yourself or as a […]


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