Homemade Granola: Variation 2

Well, I got a second granola wind. I decided to change it up just a bit from the last version.

There were no complaints made by my husband….a very good sign.

The nice thing about this awesome recipe is that you can substitute any dried fruits that you’d like in your granola, as well as any kind of nuts. These are what I had on hand and it turned out quite delicious!

Homemade Granola: Variation 2

originally adapted from Gourmande in the Kitchen
adapted from Chocolate & Carrots


  • 2 1/2 cups old-fashioned oats
  • 2 1/2 cups quick cooking oats
  • 2 cups brown rice crisp
  • 1 tablespoon ground cinnamon
  • 1 cup natural unsweetened apple sauce (or baby food)
  • 1/2 cup honey
  • 1/2 cup light or dark brown sugar
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped unsalted pecans
  • 1/2 cup sliced unsalted almonds
  • 1/2 cup flaxseeds
  • 1/2 cup unsalted pumpkin seeds
  • 1/4 cup chia seeds
  • 1/4 cup unsalted sunflower seeds
  • 1 cup raisins
  • 1 cup cranberries


  1. Place two oven racks on the top and bottom 1/3 of the oven.
  2. Preheat the oven to 300°.
  3. Set aside two baking sheets with sides lined with a silpat liner, parchment paper or aluminum foil.
  4. In a large bowl, combine both oats, puffed wheat, cinnamon and salt.
  5. In a separate bowl, combine the apple sauce, honey, brown sugar, canola oil and vanilla extract.
  6. Stir the wet ingredients into the dry ingredients.
  7. Pour the granola on the baking sheets, splitting evenly between the two baking sheets.
  8. With your hands, squeeze or pinch the oats together into medium/large clumps leaving space on the baking sheet between the clumps.
  9. Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom).
  10. While that is in the oven, chop your nuts and combine them in a bowl and set aside.
  11. With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet.
  12. Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite.
  13. Bake for a final 20-30 minutes, until completely dry and golden brown.
  14. Let the granola cool completely on the baking sheets.
  15. Once cool, add in the raisins and cranberries.
  16. Store in airtight containers and enjoy with milk, on your yogurt, ice cream or in your pancakes! :-)


  1. Hi Caroline 🙂 MMmm you must be reading my mind, LOL! I am granola OBSESSED! HAHA! I seriously have been making homemade granola about twice a wk lately! It all started with YOUR Homemade granola and now I search for new recipes daily and want to make a new and different batch daily, but resist the urge, cuz who is gonna eat it all? LOL! For sure I will be trying this one! I am not raison crazy so I would leave em out. How did it taste with the pumpkin seeds and sunflower seeds? Can’t wait to try 🙂 Thanks!

    1. Haha…that’s awesome! I love granola. I make it either every week or every two weeks. It’s just so good! And soooo much cheaper to make it yourself. I love this recipe because you can make it your own. The pumpkin and sunflower seeds in it was very good. While eating, I couldn’t really notice the sunflower seeds, but the pumpkin seeds added a lovely little crunch. Plus, pumpkin seeds are so good for you! 😀

  2. Great, healthy granola recipe! I love making homemade granola, and appreciate that yours doesn’t call for butter or tons of oil. All of the add-ins sound great! Gorgeous dish in the photos, as well :).

  3. I seriously love homemade granola. it’s perfect.

    I just found your blog (I think someone mentioned it on Twitter, I think I’m following you too!). I just got lost in it for a few minutes, your photos are great and love all the recipes. 🙂

  4. Hi Caroline; just admiring your granola AGAIN before I make it possibly this weekend! Was wondering, is it more chewy or crunchy? Your photos are so good and you can almost taste it through the computer! 🙂

    1. 😀 It is delicious. Mine is more on the crunchy side. The extended oven times makes it dry and crunchy. And I just love that when you pour milk on top of it, it makes for the perfect texture: not too hard, not too soft. I bet yours will be great!

  5. Oh YAY, I love my granolas crunchy as I eat them every night as my snack with sliced banana, flax meal and skim milk. I will be making this, this weekend so I will let you know how it turns out. Not a big raison fan so I will just be using cranberries. Thanks 🙂

      1. LOVE IT!!! I made the granola yesterday and it is SO yummy! I love all the different types of nuts and the ultimate “crunchy” factor 😉 Thanks for the recipe and can’t wait to see your next GRANOLA creation…..

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