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Good Mornings Granola

I've made this granola since my kids were little. Now they take it with them to college and share it with friends. My daughter (who is majoring in nutrition!) says it's good on a whole wheat peanut butter sandwich because it adds a healthy crunch to a quick lunch. —Janet Ellsworth, Lexington, Ohio
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    18 servings (9 cups granola mix)


  • 4-1/2 cups old-fashioned oats
  • 1 cup coarsely chopped pecans or walnuts
  • 1/2 cup chopped or slivered almonds
  • 1/2 cup chopped cashews
  • 1/3 cup unsalted sunflower kernels
  • 1/3 cup pumpkin seeds
  • 1/8 cup to 1/4 cup sesame, chia or flax seeds
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 1/3 cup canola oil
  • 2 tablespoons orange juice
  • 2 teaspoons ground cinnamon


  • Preheat oven to 325°. In a large bowl, combine oats, nuts and seeds. In a small saucepan, whisk remaining ingredients; heat through over medium heat (do not boil). Pour over oat mixture; toss to coat.
  • Spread evenly in two 15x10x1-in. baking pans. Bake, stirring and rotating pans halfway, until dark golden brown, 30-35 minutes. Cool completely on wire racks. Store in glass jars or other airtight containers up to 3 months.

Test Kitchen tips:
  • Put your own stamp on this granola by substituting any combination of unsalted nuts and seeds you'd like. Just be sure to limit the total amount of nuts to 2 cups and seeds to 1 cup.
  • You can even change up the oil. The contributor suggests blending canola, olive and soybean.
  • For extra crunch, toast oats, nuts and seeds at 325° for 7-8 minutes before combining with liquids. Then bake as directed.
  • Nutrition Facts
    1/2 cup: 274 calories, 16g fat (2g saturated fat), 0 cholesterol, 28mg sodium, 32g carbohydrate (14g sugars, 4g fiber), 5g protein.

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