Recipe: Granola From the Kitchen Window column
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When I'm not eating my standard bowl of oats for breakfast, I'm eating a bowl of granola – delicious molasses- and maple syrup-sweetened granola packed with nuts and pumpkin seeds, served atop a generous helping of nonfat Greek yogurt and piled with sliced fruit. One of the best parts about making homemade granola is that it's such a cinch. Feel free to switch up the combinations of nuts and dried fruit. It's hard to go wrong here.

Nicole Spiridakis for NPR
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Nicole Spiridakis for NPR

Makes 4 cups

3 cups rolled oats

1 cup slivered almonds

1/2 cup walnuts

3/4 cup shredded, unsweetened coconut

1/4 cup maple syrup

2 tablespoons molasses

1/4 cup olive oil

1/4 teaspoon salt

1 cup dried cranberries

1/2 cup pumpkin seeds

Preheat oven to 250 degrees.

In a large bowl, combine the oats, nuts and coconut.

In a separate bowl, combine maple syrup, molasses, oil and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for about 1 hour and 15 minutes, stirring every 20 minutes.

Remove from oven and transfer into a large bowl. Add dried cranberries and pumpkin seeds and mix until evenly distributed.