Classic Granola

Passover Brownies
April 18, 2022
Chocolate Chip Mandelbread
April 28, 2022


6-7 cups

Prep Time:

7 minutes

Bake Time:

50 minutes


store in a jar or freezer bag at room temperature

Advanced Prep:

may be made a week in advance


3 cups oats, not the quick-cooking kind

1 cup dried coconut flakes

1 cup pecan halves, chopped into ½ inch pieces

3/4 cup whole almonds or cashews, chopped into ½ inch pieces

1/3 cup sliced almonds

½ teaspoon cinnamon

¼ teaspoon salt

½ cup maple syrup

2 tablespoons vegetable oil

1 tablespoon light brown sugar

3/4 cup dried cranberries

1/4 cup raisins or chopped dried apricots

Preparation Directions

Preheat oven to 300°F. Line a jelly roll pan with parchment paper, making sure the paper goes ½ inch up the sides. In a large bowl, mix together the oats, coconut, pecans, cashews, almonds, cinnamon, and salt.

Place the maple syrup, oil and brown sugar into a glass measuring cup or microwave safe bowl and heat in the microwave oven for 45 seconds, or until the honey and sugar can be dissolved. Stir well. Pour over the oat mixture and toss to coat.

Spread evenly on the prepared baking pan and bake for 50 minutes, stirring every 10 to 13 minutes, until the oats and nuts are browned. Let cool on the pan for 30 minutes.  Add the dried fruit and mix in.