Good News For Granola Lovers!

It’s one of those foods that deliver impressive numbers in terms of fiber and iron, while nuts and seeds add heart-healthy unsaturated fats and protein. But you have to be a very savvy shopper to find the healthiest ones on the supermarket shelf.  No sleuthing necessary with Anita’s recipe! It’s a super delicious, nutrient-packed product.


  • 1 cup almonds
  • 1 cup cashews
  • 1 cup walnuts
  • 1 cup pistachios
  • 3/4 cup dried cranberries (or raisins)
  • 3/4 cup seeds (sunflower or pumpkin)
  • 1/2 cup maple syrup (or honey or a combo of both)
  • 6 tablespoons virgin unrefined coconut oil
  • 1 ½  teaspoon vanilla
  • 1/2 teaspoon salt
  • 5 cups old fashioned whole rolled oats (not quick-cooking)


  1. Preheat oven to 325 F. 
  2. Line 2-3 baking trays with parchment paper.
  3. Mix all the nuts, cranberries and seeds and wash them*
  4. Working in 2-3 batches, grind them in a food processor until they are reduced to tiny bits the size of the oats (make sure they don’t turn into a paste).
  5. Take them out in a big mixing bowl and add the rest of the ingredients.
  6. Working with your hands,  mix well and toss to coat.
  7. Spread the mixture in a thin layer on the baking trays.
  8. Bake for approx 25 min (one tray at a time) until lightly toasted. May have to do 2-3 min more but make sure it doesn’t get burnt.
  9. Stir once halfway through.
  10. Cool and store.

Notes from Anita:

  • All nuts should be raw and organic.
  • Use whatever nuts you have as long as the total is 4 cups.
  • *To be super safe, I wash the nut/cranberry/seed mixture before baking. (Lois has never done this but these days, better to be super safe.)
  • To make smaller batches, make half or one third the recipe.
  • Granola can be used with yogurt and sliced bananas as breakfast or sprinkled over fruit crumble and/or ice cream and drizzled with honey for dessert.

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