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Mom's Nutty Granola
© Zubin Schroff

Mom's Nutty Granola

  • ACTIVE: 20 MIN
  • TOTAL TIME: 45 MIN Plus cooling
  • SERVINGS: Makes 7 cups
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman, "I love it because I'm not a sweet breakfast person myself."

  1. 3 cups old-fashioned rolled oats
  2. 1/2 cup unsalted roasted peanuts
  3. 1/2 cup unsalted roasted almonds
  4. 1/2 cup unsalted roasted pumpkin seeds
  5. 1/2 cup unsalted roasted sunflower seeds
  6. 1/4 cup wheat germ
  7. 1 teaspoon salt
  8. 1 tablespoon hot water
  9. 3/4 cup honey
  10. 1/2 cup vegetable oil
  11. 1/2 cup raisins
  1. Preheat the oven to 325°. In a bowl, toss the oats, nuts, seeds and wheat germ. In a small bowl, dissolve the salt in the hot water. Whisk in the honey and oil. Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.
  2. Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring. Toss the granola with the raisins; store in an airtight container for up to 3 weeks.
Notes One serving 306 cal, 36 gm carb,18 gm fat, 2.5 gm sat fat, 7 gm protein, 3 gm fiber.
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