Donna’s Kitchen-Sink Granola! Don’t let the list of ingredients intimidate you, this makes enough for 24 ½-cup servings and keeps in an airtight container for up to a month.


  • 5 cups rolled oats (not instant)
  • ½ cup each honey & maple syrup
  • 1 cup whole almonds
  • ¾ cup pecan pieces
  • ½ cup each walnuts & slivered almonds
  • ½ cup sweetened shredded coconut
  • ½ cup each pumpkin seeds & sunflower seeds
  • ¼ cup flax seeds
  • ⅓ cup wheat germ
  • ¼ cup canola oil
  • ⅔ cup each raisins & dried cranberries
  • ½ cup sliced dried apricots
  • ½ cup dried blueberries


  1. Preheat oven to 325 degrees.
  2. Mix the oats, honey, maple syrup, nuts, coconut, seeds, wheat germ, and canola oil in a large bowl and toss well. Make sure all the dry ingredients are evenly coated with the moist ones.
  3. Pour the mixture onto two rimmed baking sheets lightly coated with nonstick spray.
  4. Place in the oven. Because this mixture tends to brown quickly on the edges, rotate the pans and stir every 5 minutes or so, making sure it doesn’t overbake.
  5. Remove from oven when it is evenly golden brown, 20-30 minutes.
  6. Allow the granola to cool and pour it into a large, clean bowl. Add the dried fruit and toss well to mix. Store at room temperature in an airtight container.

Source: “In a Nutshell, Cooking & Baking with Nuts & Seeds,” by Cara Tannenbaum & Andrea Tutunjian

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...