Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Spread shredded coconut onto a baking pan and bake until toasted, about 5 minutes. Transfer to a wire rack to cool.

  • Reduce oven temperature to 300 degrees. Line two baking pans with Silpats (French nonstick baking mats); set aside. In a large bowl, combine oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Stir together until well combined. Spread mixture onto prepared baking sheets; bake until golden brown, about 25 minutes. Transfer to a wire rack to cool.

  • Break up cooled granola; sprinkle with raisins and toasted coconut. Stir to combine. Store in an airtight container for up to 1 month.

Reviews (1)

10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Delicious and simple, this granola will make a terrific holiday gift for my health-conscious friends at work. Although granola is still moist straight from the oven, it dries and crisps up nicely upon cooling. I substituted dried cranberries into this seasonal batch.