This month for Cultural Connection I am staying right here in America. I am bringing you my grandmother’s recipe for granola, I think she just called it dry cereal when I was a kid. She raised a family during the depression, and because of that was very frugal. She even used to make her own cracked wheat bread, where my grandma and grandpa had use an old (well it’s old to me) glass jar coffee grinder to crack the wheat in.. My dad used to love getting store bought bread as a kid because it was a special treat for him. We never could get that recipe from her, because she didn’t use one (of course, many grandma’s recipes are not written down).

I had to check to see if granola was in fact an American discovery and indeed it is. You can read the long version or check out a brief history of granola (the brief is through the eyes of Crapola-a granola company)…but in short it was JH Kellogg who came up with granola in 1863, and it might of fallen into obscurity, but was rediscovered and popular once again by the health food movement of the 1960’s.
There are many was you can make granola, but this is my grandma’s recipe the way I grew up eating it.
4 cups rolled oats
1 cup oat bran (she used bran flour)
1 cup wheat germ
1 cup raw sunflower seeds
1 cup unsweetened coconut (I use the wide flakes)
1/2 cup canola oil
1/2 cup honey

The nice thing about granola is there has to be one for everyone and there are many way you can make it: Add some cinnamon and apple or pumpkin pie spice, or nutmeg and ground cloves, or leave out the coconut or sunflower seeds, add some pepitas or other nuts…it is endless….  I added chopped crystallized ginger in this one (I’ve been on a ginger kick lately) I have also used dried cherries or cranberries, but you can use other dried fruit you might like. My grandma didn’t use dried fruit in hers, but as always…you can add what you like.
It’s really simple, just dump and mix! A large bowl works best and I start with a wooden paddle spoon and end up using my hands!
Then spread it on one or two cookie sheets pressing it down in the pans. I use my stoneware bar pan it’s large, I also used my medium size bar pan.
Toast at 350° for 10-12 minute then stir and turn. Continue to toast it for another 10-12 minutes until the desired golden toasted, crispy, goodness. If you are adding dried fruit add that and mix it in when the granola comes out of the oven, that way it doesn’t get too hard and chewy.
You can eat it in a bowl and add milk or just snack on it as is. Use it as a topping for ice creams, yogurts or desserts. I have been making my own granola for years and really have a hard time eating any store bought granola…it’s just not the same. I like how mine is not too sweet, and you can control all the good stuff that goes in it!

Thanks for stopping by on this beautiful Saturday!


We seldom have granolas here bought or otherwise, just not the kind of food the boys want to eat, pity since it’s so healthy and full of energy! Your recipe looks delicious Lyndsey


Thanks Martha, I think if you’ve never tried homemade granola…you don’t even realize the difference and what you’re missing!