Merry-Making Breakfast Granola | Midwest Living

Merry-Making Breakfast Granola

Merry-Making Breakfast Granola

Login to rate this recipe.
  • Makes: 21 servings
  • Yield: about 10-1/2 cups
  • Prep 20 mins
  • Bake 40 mins

Login to save this recipe


  • 5 cups quick-cooking rolled oats
  • 1 cup slivered almonds
  • 1 cup chopped walnuts or pecans
  • 1 cup flaked or shredded coconut
  • 1/2 cup sesame seeds
  • 1/2 cup shelled sunflower seeds
  • 1 tablespoon ground cinnamon
  • 2/3 cup cooking oil
  • 2/3 cup honey or maple syrup
  • 1 teaspoon vanilla
  • 1 cup raisins
  • Milk or nonfat plain yogurt


  1. Lightly grease a large roasting pan. Set the roasting pan aside.
  2. In very large mixing bowl, combine rolled oats, nuts, coconut, sesame seeds, sunflower seeds, and cinnamon.
  3. In a small saucepan, combine cooking oil and honey or maple syrup. Cook and stir over medium-low heat until heated through and combined. Remove from heat. Stir in vanilla. Drizzle the oil mixture over granola mixture and toss to coat. Spread the granola in an even layer in prepared roasting pan.
  4. Bake in a 325 degree F oven for 40 to 45 minutes or until granola is lightly browned, stirring every 10 minutes during baking.
  5. Remove the roasting pan from oven; place on a wire cooling rack. Stir the raisins into granola. Spread granola on a large piece of foil. Let the granola stand at room temperature to cool.
  6. Store the granola in tightly covered jars or plastic bags at room temperature for up to 2 weeks. (For longer storage, seal the granola in freezer bags; label and freeze.) Serve the granola with some milk or yogurt for breakfast.

Nutrition Facts

(Merry-Making Breakfast Granola)

Servings Per Recipe 21, Fat, total (g) 20, cal. (kcal) 335, carb. (g) 35, pro. (g) 7, sodium (mg) 4, fiber (g) 5

Add Your Comment