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Recipe Andrew Wilder of Eating Rules

Dad’s Homemade Granola

It’s good eaten plain (and at room temp), but for variety you can add dried or fresh fruit when serving. Dates are particularly good, but raisins, blueberries, apples, bananas, cherries, peaches, etc., are all good, too. Each will change the overall taste and texture. Can also be served (plain) with plain yogurt, topped with fresh fruits (or even frozen), especially strawberries, raspberries, bananas, or blueberries. Great for a light, nutritious lunch in warmer weather.

Yield: Keep in mind that the serving size should be small: 1/3 cup.

Dad’s Homemade Granola


  • 9½ c. rolled oats (not instant)
  • 2½ c. sliced almonds
  • 1 c. pecans (optional)
  • Cinnamon and/or nutmeg to taste (optional)
  • 2 to 4 Tbs. vanilla extract
  • ½ c. honey (Dad prefers Miller’s Wildflower)
  • 1 c. vegetable oil


In a large bowl, mix dry ingredients together. Combine the liquid ingredients in a measuring cup (microwave for 45-60 seconds to soften the honey), then stir into oat/nut mixture until evenly coated.
Spoon onto a large, flat baking sheet (lightly oil pan if not non-stick) and bake at 350°F for 45 minutes. Stir well after every 15 minutes. If still soft or soggy after 45 minutes, bake an additional 8 minutes and test again. Let cool, then store in an airtight container.


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