Crunchy, Munchy Granola Recipe

granola breakfast

I love granola that stands up for itself. I am the kind of person who tosses granola on top of a scoop of yogurt in the morning and may not finish the whole bowl until my morning chores are done. This means that I need cereal that won’t get mushy. Crunchy, munchy granola was designed to fill me up and withstand my neglect. It has been an old favorite for years.

Grade B maple syrup is a little more expensive than other maple syrup types but the flavor and nutritional value is well worth the extra money.


  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1/4 cup millet seeds
  • 1/4 cup sesame seeds
  • 1/4 cup pumpkin seeds
  • 2 tablespoons milled flax seeds
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup honey
  • 1/4 cup grade B maple syrup
  • 3 tablespoons olive oil
  • 1/2 teaspoon vanilla extract
  • 1 cup dried cranberries (optional)


  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients (except dried cranberries) in a large mixing bowl.
  3. Mix honey, maple syrup, and oil in a small saucepan on the stove on medium/low heat until warm.
  4. Stir vanilla into wet ingredients.
  5. Stir wet ingredients thoroughly with dry ingredients.
  6. Spread granola evenly on a cookie sheet or jelly roll pan.
  7. Cook in the oven for 20 minutes taking it out 3 or 4 times to stir the mixture to be certain that it is thoroughly heated.
  8. Stir in optional dried cranberries.
  9. Cool the finished granola before serving.

Storage and Use

This granola must be stored in an airtight container to prevent getting stale.

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