Thursday’s Dish

Granola for breakfast. Granola for lunch. Granola all day for energy to chase around crazy kids!

I’m trying not to buy any more groceries because we’re moving next week. I want the pantry stocked with as little food possible to make the move easier. Less to pack, less to carry. So, I took inventory of what all I have and decided to search for a granola recipe. I have a couple of tubs of rolled oats, raisins, honey, almonds…. seems like a healthy way to use all of those things up, right? Now, I’ m a granola making newbie here- never made it, but I enjoy eating it for breakfast or for lunch with fruit salad and yogurt. In fact, the entire family likes it. When I came across this recipe, I saw that it called for 24 cups of rolled oats and thought that it would make way too much, but now I’m thinking we can take it on! Here’s the recipe that I found on Dee’s Cereal:


  • 24 cups rolled oats
  • 2 1/2 cups almonds, sliced and toasted
  • 2 cup brown sugar
  • 1 1/2 cups sunflower seeds
  • 1 1/2 cups coconut, flaked
  • 1 1/2 cup vegetable oil
  • 3/4 cup raisins
  • 1/2 cup honey
  • 2 tsp vanilla
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  • 1 tsp salt


  1. Preheat oven to 325 degrees
  2. Combine oil, honey, brown sugar, salt, and vanilla in medium saucepan on low heat
  3. Stir until brown sugar melts
  4. In large bowl combine sunflower seeds, 1 cup coconut, almonds, and oats
  5. Pour liquid mixture over dry mixture, stirring thoroughly
  6. Spread evenly onto baking pans
  7. Bake for 15 to 20 minutes, stirring occasionally
  8. Remove from oven
  9. Stir in raisins and remaining 1/2 cup coconut
  10. Allow to cool
Catherine Prystup
About Catherine Prystup 2154 Articles
Catherine Prystup founded out of a desire to build a better community for Austin-area moms. She has three children, ages seventeen, eight and three years old.

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