Everyday Granola by Molly Wizenberg

courtesy of

This is a basic recipe that can be varied to suit your family’s taste simply by changing the nuts, spices and fruits.  I made this batch using pecans and raisins.  However, it would be equally good made with walnuts and dried cranberries, or even slivered almonds and dried cherries.  Next time I make it I’m going to try peanut butter powder and peanuts (that is Bobby’s favorite flavor).  There are so many options.



3 cups old-fashioned oats

1 cup coarsely chopped pecans

1/2 cup unsweetened shredded coconut

3 Tablespoons packed brown sugar

1 teaspoon cinnamon (the recipe calls for 3/4 teaspoon cinnamon and 1/2 teaspoon ginger, but I wanted to keep it simple)

1/4 teaspoon salt

1/3 cup honey

2 Tablespoons vegetable oil

1 cup dried fruit



1. Preheat oven to 300 degrees.  Line a rimmed baking sheet with parchment paper, or use a rimmed baking stone that has been sprayed with Pam.


2. In a small saucepan, combine the honey and the oil.  Combine all the other dry ingredients, except for the fruit, in a large bowl and stir to combine.

3. Heat the honey and oil over medium heat until it is smooth.  Pour the honey mixture over the oat mixture and toss well to combine.


4. Spread the granola on the prepared baking sheet and bake until it is golden, stirring every 10 minutes, for about 40 minutes.

5. Place baking sheet on a rack.  Stir the granola and allow to cool.  Add in the fruit. (I add my fruit in after I remove it from the oven, but before it is cool).  Store the granola in an airtight container, it can be made up to one week ahead.

*In the past I have added wheat germ to my granola, it imparts a nice nutty flavor.