Aunt Jean's Granola
Home Page

What's New Page

Contact Page

About Us

Craig

Wendy

Baby Isaac

Our House

Cats

Vacations/Holidays

Family and Friends

parve

This is a classic family recipe. My two maiden great-aunts lived together in the same town as my grandparents. Unlike other people’s maiden great-aunts, mine were actually a ton of fun. I used to spend weeks and weeks with them in the summers and practically ever holiday involved a visit to their house. The food there was more what you’d imagine from maiden great-aunts, however—jello salads, pickled beef salad, peanut butter and tomato preserve sandwiches. The one snack that I and all of my cousins could count on to be delicious, though, was Aunt Jean’s homemade granola. A baggy of it went with us to all of our outings and a canister of it was always in the cupboard, served in a plastic yellow measuring cup. I’ve since found the recipe is popular not just with me and my cousins, but with lots of other kids as well. I’ve added additional nuts and seeds to suite my tastes. I believe at one point Aunt Jean added some shredded coconut—I guess never when I was visiting because I probably would not have eaten it. The measures are all approximate.

  • 4 c old-fashioned rolled oats

  • 1 c raw sunflower seeds

  • 1 c dry roasted peanuts

  • 1 c walnuts, coarsely chopped

  • 1 c pecans, coarsely chopped

  • 1 c whole almonds

  • 1 c raw pumpkin seeds (as some nice color)

  • 1 t ground cinnamon

  • ~1 c honey (I like to use an aromatic honey such as Red Bamboo)

  • 1 c raisins

Combine the oats, seeds, nuts and cinnamon. Spread in a 9x13 greased baking dish. Drizzle the honey over the top. Bake at 300ºF for 20-30 minutes. Stir well then bake and additional 20 minutes. Spread on top of dishtowels covered with a layer of wax paper. The granola will get crispy as it cools—so do not over bake it. (Another key to your cooking pleasure: wash the baking dish out IMMEDIATELY while it is still warm. The honey/granola residue in the pan turns to cement as it cools and has to be soaked for hours.) When completely cooled to room temperature, add the raisins. I usually store the bulk in the freezer and take out small amounts at a time to store in an air-tight container in the cupboard.