The secret to keeping granola nutritious, yet tasty, is in the balance of ingredients. We go heavy on the whole grains and add just the right amount of nuts and dried fruit.

Patsy Jamieson
Source: EatingWell Magazine, May/June 1992


Ingredient Checklist


Instructions Checklist
  • Dissolve sugar in boiling water in a medium bowl. Stir in dry milk and corn syrup and beat with an electric mixer until smooth and creamy, about 2 minutes. Cover and refrigerate for 1 hour or overnight.

  • Preheat oven to 300 degrees F. Combine oats, wheat flakes, wheat germ, almonds, coconut and salt in a large bowl. Add oil and the reserved milk mixture and mix thoroughly. Spread on a baking sheet. Bake the granola, stirring occasionally, until golden brown, 40 to 50 minutes. Stir in raisins, prunes and apricots. Bake for 5 minutes more. Let cool.


Make Ahead Tip: Prepare through Step 1; refrigerate overnight. Store the granola in an airtight container for up to 2 weeks.

Wheat flakes are simply wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.

Nutrition Facts

246.5 calories; protein 6.7g 13% DV; carbohydrates 45.6g 15% DV; exchange other carbs 3; dietary fiber 4.6g 18% DV; sugars 22g; fat 5.1g 8% DV; saturated fat 1.2g 6% DV; cholesterolmg; vitamin a iu 113.5IU 2% DV; vitamin c 1.5mg 3% DV; folate 15.9mcg 4% DV; calcium 88.8mg 9% DV; iron 1.9mg 11% DV; magnesium 26.9mg 10% DV; potassium 373mg 10% DV; sodium 178.8mg 7% DV; thiamin 0.1mg 10% DV.