Updated: Sep 22, 2019
No other granola recipe will ever compare to this one!
When granola is sweet and nutty, it is irresistible morning, noon, and night. Use it for breakfast with yogurt, as an afternoon snack, or as a sundae topping for vanilla ice cream. A little bit of this decadent granola goes a very long way. It is rich and luxurious in ingredients, flavors, and textures. There’s no reason why you can’t have your granola and eat it, too!
Equipment: mixing bowl; dry measuring cup; wet measuring cup; wooden spoon; small saucepan; sheet pan; spatula; fork
Syrup Ingredients: ½ cup (1 stick) unsalted butter ½ cup canola oil ½ cup light brown sugar ½ cup honey
Granola Ingredients: 3 cups All Bran Flakes 2 cups corn flakes
1 cup oats ½ cup Wheatgerm ½ cup shelled sunflower seeds
½ cup sesame seeds ½ cup pepitas ½ cup desiccated coconut (unsweetened and shredded) ½ cup pecans ½ cup walnuts ½ cups cashews ½ cup shelled pistachios
1 tablespoon salt 2 teaspoons cinnamon
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the syrup ingredients and bring to a boil over low heat. Meanwhile, combine all the dry ingredients in a large mixing bowl. Pour the wet ingredients over the dry ingredients and mix well to coat. Pour the mixture onto a large, rimmed sheet pan and spread evenly.
“ILOC tip: Use unsalted nuts for this recipe and for baking in general. You'll have better control over the seasoning because you can salt it yourself.”
3. Bake until all the syrup has been absorbed and the dry ingredients have recrisped, tossing every 5 minutes, for about one hour. Remove from the oven and set aside to cool by loosening the granola with a fork continually until the mixture has cooled completely (otherwise it will set into one giant slab).
Store in an airtight container for up to two weeks.