January 3, 2012

Winter Granola

I made Andrew some homemade granola this year for Christmas because the man can eat granola like nothing I’ve ever seen before. And I had my hands on the Nov/Dec issue of Victoria magazine and it had a recipe called ‘Holiday Granola’ that looked AMAZING.
So since I didn’t get this post up during the actual holiday, I’ve renamed it ‘Winter Granola’ and you can consider this my post-holiday gift to you – it is SO DARN GOOD. It was good right when it was done. It was good for several days after as cereal in milk. And it’s STILL GOOD a week and half later as a snack, although it has softened somewhat.

Winter (or Holiday) Granola
2 cups quick-cooking oats
1 C steel-cut oats
1/3 cup nonfat dry milk powder
1/3 cup wheat germ
1 cup large-flake organic coconut (I could only find medium flake.)
1 cup whole almonds (I roughly chopped them because I didn’t want any big pieces.)
1 cup sliced almonds PLUS 1 cup pistachios (I used roasted/unsalted from Trader Joe’s.)
1/2 cup sunflower seeds (I forgot to put these in.)
3/4 cup agave nectar
2 teaspoons vanilla extract
3/4 cup cane sugar (Is this regular sugar? ‘Cuz that’s what I used.)
1/4 cup vegetable oil
2 tablespoons unsalted butter
1/2 cup dried cranberries
1/2 cup dried cherries
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons sea salt
  1. Preheat oven to 300 degrees. Spray a rimmed baking sheet with cooking spray; set aside.
  2. In a large bowl, combine quick-cooking oats, steel-cut oats, milk powder, wheat germ, coconut, sliced almonds, whole almonds, pistachios, and sunflower seeds.
  3. In a small saucepan, combine agave nectar, cane sugar, oil, and butter. Cook over high heat until mixture comes to a boil; remove from heat.
  4. Pour agave nectar mixture over oats mixture, stirring to coat well. Spread mixture onto prepared baking sheet.
  5. Bake 15 minutes; stir. Bake an additional 15 minutes. Add dried cranberries, cherries, cinnamon, and sea salt; stir. Bake additional 5-10 mins. (I wanted it crunchy so I did the additional 10 minutes.)
  6. Remove from oven and cool completely on baking sheet for at least 1 hour. (It will harden and crunch up as it cools.) Break into chunks and store in airtight container for up to 2 weeks.

Makes 8 cups.
If you want to feel impressed with yourself, try this out. I’m still impressed with myself!


  1. Mmmm... granola... That looks so yummy. I bet it didn't last long!

  2. Yum! Winter granola sounds like a great way to do some post-holiday baking while still feeling somewhat healthy!

  3. I'm gonna try that without the nuts so my daughter can have it at school for a snack, it's getting so hard to find nut free snacks.

  4. @Michelle: there's about half a cup left!

    @Miss B: January is the time I tackle the baking/cooking projects that I didn't have time for during the holidays...do you find that you do that as well??

    @Tats: I hear you re the nuts. If you go nut free with this, I would definitely not forget to add the sunflower seeds like I did, and I'm thinking some puffed rice might be fun to help replace the bulk left out by the nuts? ~Melissa

  5. I she wearing pajamas with cats in mittens on them? I want a pair. For MYSELF.

  6. They come in an adult size! I almost got some! Target, baby. :) ~Melissa