Healthy Granola

"This recipe has been in the making for several months. I have tried a number of combinations and this works best. The sugar and fat have been reduced. I can only get two pans in my oven at a time so the cooking time reflects cooking two at a time."
photo by Callan54 photo by Callan54
photo by Callan54
photo by Chef MJP1951 photo by Chef MJP1951
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by PaulaG photo by PaulaG
Ready In:
1hr 50mins
20 cups




  • Preheat oven to 300 degrees.
  • In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
  • In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
  • Heat until thoroughly mixed; do not boil.
  • Pour the syrup over dry ingredients and stir until coated well.
  • Spread into five 13 x 9 inch jelly roll pans.
  • Bake 20 to 30 minutes, stirring occasionally.
  • For a crunchier texture, bake an additional 10 to 15 minutes.
  • Cool mixture and add dried fruit.
  • Store in airtight container in a cool dry place.
  • Will keep up to 6 months; but it doens't make it that long in our house.

Questions & Replies

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  1. I've made this recipe 5 or 6 times and still absolutely love it. I feel like I have a good, solid start to the day with just a half cup of this. Lots of good energy. I do leave out the brown sugar as I am trying to reduce sugar in my diet, and the molasses adds tons of flavor. I usually cook it longer than stated to get the right crunch. Thank you!
  2. AMAZING! This is the best granola reipe I have ever made, and I have made plenty. I like that this is a loose granola as I am not a fan of clumpy versions. It is so easy to make substitutions on the recipe. I am making it this Christmas to give a gifts instead of cookies. My parents, in laws and best friends are now addicted to it and ask for it constantly. Thanks for the great recipe! PS stir often when making this. I stir every 8 minutes.
  3. Excellent granola. I increased the fruit because I like it. I did not heat the ingredients before mixing, just put it all in a big ss bowl and stirred it up, came out great. I vacuum sealed it, that was a waste, didn't last that long. Need a bigger bowl!!
  4. First time ever making granola. I always substitute applesauce for oil when baking to make things healthier and I did that here with perfect results! Stirred every 8 mins as a prior reviewer suggested. Thanks!
  5. Oh my god. This is soo good. Made it a couple of days ago and had to put it far back into my cupboard. Out of site, out of mind. I Couldn't stop eating it. I omitted the coconut and sesame seeds but added pumpkin seeds and it was great! Big hit with the whole family. Thank you for the recipe it is a keeper!


  1. Love Love this granola. I don't use the shredded coconut because the family doesn't like it, and sometimes I use molasses instead of sorghum. I take it to work and everyone uses it on their yogurt.
  2. Thank you, PaulaG! This is a wonderful configuration of ingredients. I only tweaked it a little, adding a cup of oat bran and a generous cup of pepitas. (I slightly increased the wet ingredients to accommodate this.) I substituted walnuts for pecans, but I know pecans would have been terrific, too. For the brown sugar substitute I used coconut palm "sugar," and that worked really well. This NOT a super-sweet granola, but definitely sweet enough. Just what I was looking for, and I was told by a friend that "this is the best granola I've ever eaten!"
  3. First time ever making granola. I always substitute applesauce for oil when baking to make things healthier and I did that here with perfect results! Stirred every 8 mins as a prior reviewer suggested. Thanks!
  4. An excellent granola! I left out the nuts and dried fruits for the nut and fruit haters (!) and used molasses instead of sorghum. Cooked it longer than stated to get it crunchy. This will be my standard granola from now on!
  5. I've made this several times now, and I just love it! This stays in my fridge, and I eat it every morning with fresh berries. I do make a half batch, only so that it will fit in my container, but it gets made almost weekly. The only subs I make are for personal preference: I substitute walnuts, sunflower seeds, and pumpkin seeds for the pecans. I haven't been able to find sorghum, so I just increase the honey and brown sugar a bit, and I leave out the dried fruit, since I eat it with fresh fruit. The coconut is perfect, and I love the flavor and texture of the extra grains as well. This is excellent, not like the overly sweet candy they sell in the store. LOVE IT!! Thanks for posting!


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