Oat and Nut Granola With Sunflower Seeds-The Lodge at Red River

READY IN: 55mins
Recipe by swissms

From The Lodge at Red River Ranch, Bicknell, UT. Published in Bon Appetit, November 2000. This granola makes a great breakfast served with milk, or a good snack eaten plain. I add raisins, dried cranberries or dried cherries. I also use pecans in place of the walnuts. You could add coconut or other dried fruits. Sometimes I add a little cinnamon. The milk powder and flour help to create nice 1"-1.5" chunks of granola. It can be made up to two weeks ahead.

Top Review by noway

Delicious granola! This is the first granola recipe that I have tried with the larger chunks in it, and I love that! I added in 1/2 cup each of craisins, raisins, and subbed pecans for walnuts. This will be a lot more than 6-8 servings for me, probably closer to 30 when eaten as a mid-afternoon snack. Thanks so much for sharing, swissms! Made for Holiday tag.

Ingredients Nutrition


  1. Preheat oven to 300°F
  2. Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan.
  3. In medium bowl, whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract to blend.
  4. Add to dry ingredients in pan and stir to coat well.
  5. Bake until granola is golden and crunchy, stirring frequently, about 45 minutes.
  6. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.).

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