Classic Granola


As a child of the 70s, I grew up with my mom’s granola, sandwiches on her homemade wheat bread and trail mix…oh, and I can’t forget “Little House on the Prairie” episodes, Evel Knievel stunt shows, and roller skates too.

My mom still makes this classic granola. I’ve started making it too (with just a couple of adjustments) because the last batch she shared with us disappeared so quickly and I wasn’t patient enough to wait for her next delivery!


This almond-coconut-rolled oats granola is lightly sweetened and lower in fat compared to some commercial versions. I make it about once per month, store a Mason jar of it on the kitchen counter, and freeze the rest.

You’ll want to spread the mixture evenly over two greased baking pans. Make sure the pans have raised sides so you can stir the granola easily during toasting.

Here are the granola pans before toasting:


Here’s what it looks like after toasting:


We enjoy it with fresh fruit and almond milk for breakfast, or as a topping for yogurt and Vegan Chocolate Ice Cream (shown below)


Classic Granola


  • 8 cups Old-Fashioned Oats, uncooked
  • 1 cup wheat germ
  • 1/4 cup dark brown sugar
  • 2 cups sliced almonds
  • 1 cup coconut flakes, unsweetened
  • 1/2 cup agave syrup (or honey)
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • Optional stir-ins: dried cherries, cranberries, dark chocolate chips, pecans, walnuts, flax seeds or chia seeds


  1. Mix the oats, wheat germ, brown sugar, almonds, and coconut together in a large mixing bowl.
  2. In a separate bowl, combine the agave syrup, oil, water, vanilla and salt.
  3. Pour the agave syrup mixture over the oats and stir well to evenly cover the granola ingredients.
  4. Pour the granola onto 2 greased baking sheets (make sure these have sides so the granola does not spill when you are stirring it).
  5. Bake for 20 min. in a 350 degree oven. Remove the granola pans and stir completely, starting at the edges of the pans and turning the granola over to ensure even toasting (It will brown more quickly around the edges).
  6. Return the pans to the oven and bake 10-15 min. more, stirring completely every 5 minutes. The granola is done when the oats, nuts and coconut flakes are golden brown.
  7. Let cool completely before transferring it to containers. Mix in any of the optional stir-ins you’d like and store. (I keep a 32 oz. Mason jar filled with granola on our kitchen counter and freeze the rest).

What is your favorite way to enjoy granola?



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