Golden Granola

Makes 2 Quarts
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. Not only don’t men and boys believe in eating breakfast, but they need to be convinced about the value of nutrients such as fiber, protein, and good carbs found in grains, nuts, and fruits. They will like homemade granola with its satisfying crunchy texture and sweet and savory flavors, as long as there aren’t too many weird ingredients.


  • 1 pound rolled oats
  • 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
  • 1/2 cup slivered almonds
  • 1/4 cup sesame seeds
  • 1/2 cup wheat germ
  • 1/2 teaspoon coarse salt
  • 1/2 cup safflower oil
  • 1/2 cup honey
  • 1/3 cup water
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries, blueberries, or other dried chopped fruit


  1. Preheat the oven to 250 degrees.
  2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
  3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
cook's note
Keeping Cereal Fresh: Guys will rip open the bags within the cereal box and neglect to roll them shut. Usually the box tab is also ripped off. Here are a few tips. • Transfer the contents to a resealable bag and return to the cereal box. • Store the cereal in an airtight plastic or metal container. Try a recycled takeout container. • To recrisp softened granola, spread on a baking sheet, oven-bake for 10 minutes at 350°F, and cool.

Shredded coconut • Dry, unsweetened is available in most health food stores. • Homemade: Crack open a dry, brown coconut. Drain. Pry the flesh from the shell
with a dull knife (brown skin OK to leave on) and shave into pieces with a potato peeler. • Packaged shredded and naturally sweetened coconut is acceptable, too.
Need help with the ingredients? Check our pantry list: