Lisa's Granola

8 Reviews
From: EatingWell Magazine March/April 2012

This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other nuts and seeds if you prefer. For vegans who don't eat honey, this can be made with all maple syrup.

Ingredients 20 servings

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  • 6 cups old-fashioned rolled oats
  • 1 cup chopped almonds
  • 1 cup chopped walnuts
  • 1 cup raw, unsalted pepitas (see Tip)
  • 1/2 cup maple syrup
  • 6 tablespoons canola oil
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Preparation

  • Active

  • Ready In

  1. Preheat oven to 325 °F. Line a roasting pan or large baking sheet with parchment paper.
  2. Combine oats, almonds, walnuts and pepitas in a large bowl. Whisk maple syrup, oil, honey, cinnamon, vanilla and salt in a medium bowl until blended. Pour over the oat mixture and toss to coat. Spread the mixture in the prepared pan.
  3. Bake, stirring every 15 minutes, until lightly and evenly browned and starting to dry out, 50 minutes to 1 hour. Let cool completely in the pan before serving or storing.
  • Tip: Hulled pumpkin seeds, also known as pepitas, are green seeds with a delicate nutty flavor. They are sold raw, salted and/or roasted, and can be found in the natural-foods section of many super markets and natural-foods stores.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 267 calories; 16 g fat(2 g sat); 4 g fiber; 28 g carbohydrates; 7 g protein; 24 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 3 IU vitamin A; 0 mg vitamin C; 33 mg calcium; 2 mg iron; 60 mg sodium; 224 mg potassium
  • Nutrition Bonus: Magnesium (32% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 other carbohydrate, 3 fat

Reviews 8

August 01, 2016
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By: Lisa D'Agrosa
My favorite granola! It works great with different nuts and such but I always use coconut!
September 22, 2014
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By: EatingWell User
I also use coconut oil and whatever nuts I have on hand. Great recipe and the house smells great as well!
June 16, 2014
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By: EatingWell User
Use COCONUT OIL!! I am always browsing granola recipes. This is very close to one I have used for years and is a great recipe. I include sunflower seeds, flax and sesame in the nut ratio but always use COCONUT OIL!
January 23, 2014
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By: EatingWell User
My Favorite I have been making this recipe for about a year and it always turns out delicious. I don't have any problems with the cooking time, but I do stir every 15 min. Sooo much better than store bought! Pros: Easy
October 28, 2013
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By: EatingWell User
Tracy's better Granola In my recipe I use Coconut oil ( canola yuk!) 6c oats I cup sliced or chopped raw almonds, walnuts, or pecans 1c shredded raw unsweetened coconut flakes. 1c raw sunflower seeds 1/2 c maple syrup, honey or agave 1/2 c coconut oil ( heat and melt syrup w/ coconut oil, them combine with dry ingredients....add dried fruit after baking for 15-20 minutes at 325. Pros: Easy to make Cons: Canola oil
June 24, 2013
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By: srigot55
Pretty Decent Granola I made this granola as the recipe stated, only I used a mixture of whole almonds and chopped pecans instead of pepitas. I also used sliced almonds instead of chopped and I cut the recipe in half. The recipe turned out fairly well. The granola is well balanced with the nuts and oats. I think it could have used a bit more of each of the flavoring ingredients (honey, syrup, vanilla, cinnamon) to give it a bit more flavor since it mostly just tastes like roasted nuts (which isn't such a bad thing). Also, my granola only cooked for about 35-40 minutes and it probably should have been stirred more often than every 15 minutes. I do not suggest substituting with pecans, unless you add them in after the rest of the granola has started baking because they burn more easily than the other components. All in all the granola was pretty good, but I will adjust the baking time, number of times I stir it, and the amount of flavoring ingredients next time to make it great. Pros: tasty, healthy, versatile Cons: lacking some flavor
April 19, 2012
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By: psych0_chic
Delicious! Made 1/2 the recipe instead and cut ingredients by half. Cut back on the honey (1 tbsp instead of 2) and used quarter cup pecans, quarter cup walnuts, and 1/2 cup sliced almonds. First time making granola, but noticed browning happened within 15 min while in the oven. Also for calorie counters, not sure if I calculated wrong, but based on half a cup serving, it's still about double the stated calories. I got about 200 something cals for a quarter cup- which sounds about right for most granolas anyway. Cons: Delicious
March 26, 2012
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By: Amy
Delicious and versatile This was delicious and easy to make. I could see many variation possibilities, but stuck to the recipe for my first try. It cooked a lot quicker than I expected though. I could have pulled it out 10 minutes earlier than I did. Stay on top of the stirring!