Homemade Granola

Homemade Granola

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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4
Any of the following ingredients may be added to the granola in balanced quantities to taste: chopped dried dates, apples, pineapples, apricots, pears or mangoes; dark raisins or golden raisins; dried cranberries, cherries or blueberries; chopped almonds, hazelnuts, raw peanuts or sunflower seeds; and/or wheat flakes or oat bran. Also try different honeys, such as lavender or orange blossom, or substitute maple syrup for the honey. When trying new additions, be sure to maintain an appealing proportion of crunchy ingredients in the final mixture.


  • 2 cups old-fashioned rolled oats
  • 1⁄2 cup wheat germ
  • 1⁄4 cup coarsely chopped walnuts
  • 1⁄4 cup white sesame seeds
  • 1⁄4 cup shredded sweetened coconut
  • 1⁄4 cup raw hulled green pumpkin seeds
  • 2 Tbs. canola oil
  • 3 Tbs. honey
  • 1 tsp. ground cinnamon
  • 1⁄4 cup dried currants, or to taste
  • Milk for serving
  • Sliced fresh fruit, such as nectarines, peaches,
     bananas, pears, plums, mangoes or berries,
     for serving (optional)


Preheat a broiler. Place the broiler pan on the lowest rack.

In a large bowl, combine the rolled oats, wheat germ, walnuts, sesame seeds, coconut and pumpkin seeds. Spread the mixture in an even layer on a large, rimmed baking sheet. Keeping the broiler door ajar, broil, shaking the pan every 30 seconds while keeping the mixture in an even layer, until crisp and golden but not charred, 2 to 3 minutes. Watch the mixture carefully so it does not burn. Transfer to a large plate to cool, then place in a large bowl.

In a small saucepan over low heat, combine the oil, honey and cinnamon and heat until warm, about 2 minutes. Add half of the honey mixture to the granola and toss thoroughly to combine. Add just enough of the remaining honey mixture so that the granola clumps slightly but is not soupy. Stir in the currants.

Serve the granola with milk and sliced fresh fruit. Serves 4.

Note: The granola will keep in an airtight container for up to 1 week.
Adapted from Williams-Sonoma Collection Series, Breakfast, by Brigit L. Binns (Simon & Schuster, 2003).
Rated 5 out of 5 by from Kid tested, kid approved! I sub'ed sliced almond for the pumpkin seed and maple syrup for honey in the recipe. I baked 15 min at 350F after mixing in the liquids to get extra crunch. My 12 yrs old son, who loves the sugary, colorful cereal, ate two bowls of this. I'll be making them again and again.
Date published: 2014-01-12
Rated 5 out of 5 by from Wonderfully delicious I have a Viking range and I put this on "mini broil" but the granola was not browning. So I changed it to "maxi broil" and the oatmeal began to turn golden. I kept the door open as the recipe suggested. I didn't have wheat germ, but I substituted with Bob's Red Mill oat bran. The granola tastes phenomenal. So it's easy to interchange ingredients. I used all of the honey syrup and it's not too sweet. I don't like sweet cereals. This recipe is divine.
Date published: 2012-10-27
Rated 5 out of 5 by from A delicious breakfast. The prep is the best! I have made many recipes for granola with a final product that is usually too sweet and gummy. This granola is easy and quick to prepare using staples in my pantry. I substituted chia seeds for wheat germ, pecans for the walnuts. I love a good recipe that will adapt itself to substitutions and this was perfectly delicious. Be sure to heed the warning to watch the toasting of the mixture. It can burn before you know it.
Date published: 2012-09-13
Rated 5 out of 5 by from Best Overall Granola I've made a lot of different granolas in my day, and this one has got to be the best, the best mix ins and the best liquids to give it perfect flavor!
Date published: 2012-01-19
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