My Favorite Granola

Granola is one of those foods I often see on lists with titles like, “Foods you Thought Were Good for You!”  And I guess it’s true that many store bought granolas are full of sugar and other not-too-healthy ingredients.  But if you make your own, then you have control over what goes into it.  I’m not saying this is perfect health food or that it is “good for you”.  But I do know that it is delicious.

This is my favorite granola.  I brought a bag of it to Christmas with my family this year and everyone loved it.  I’m pretty sure it was gone in just a couple of days.  You can change the nuts and fruits in this to personalize it to your taste.  If you like chocolate in yours, I’d suggest dark or semi sweet chips.  My favorite combination is pecans, almonds, pumpkin seeds, cranberries, cherries and blueberries.


I like to eat this granola on top of some plain yogurt.  Or I’ll mix a couple spoonfuls of it in with my Kashi cereal to make things a little more interesting.

This recipe came from a Bon Appetit magazine, probably 5 or 6 years ago.  Since I started making it I’ve changed some things, but one thing I haven’t changed is the special instruction to store it in the freezer.  By doing this the moisture from the fruit doesn’t soften the granola.  I’ve never not done this.  When I’m bringing the granola somewhere I keep the granola and the fruit separate until I find a freezer.  If you’re brave enough to try storing it at room temp, let me know how it goes.  Enjoy!

My Favorite Granola

Adapted from Bon Appetit


  • 3 cups old fashioned rolled oats
  • 1 cup unsweetened coconut flakes
  • 1/3 cup vegetable oil
  • 1/3 cup dark brown sugar
  • 1/4 cup honey
  • 1/2-1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup roughly chopped pecans
  • 1/2 cup roughly chopped almonds
  • 1/2 cup green pumpkin seeds
  • 1 cup dried cherries
  • 1/2 cup dried cranberries
  • 1/2 cup dried blueberries


  1. Preheat oven to 325°F.
  2. Stir together oats, coconut, oil, sugar, honey,  cinnamon, salt and nuts in a large bowl.
  3. Spread mixture evenly on a large rimmed baking pan.  Bake, stirring occasionally, until golden, between 25 and 30 minutes.  Watch carefully after 20 minutes.  You do not want it to get too dark.
  4. Remove the granola from the oven and set the pan on a rack to cool, the granola will be soft.  It will harden up as it cools.
  5. After it is cool, stir in the fruit.  Store in a sealed container in the freezer.

Nutty Cookies

If you are anything like me, you collect recipes and put sticky notes in cookbooks as “Recipes to Try” but somehow, in the business of life, they just do not get the attention they deserve.  This is one of those recipes.  Neglected for over a year…a sad tale.


I have mentioned Rebecca Rather on my site more than once.  I’ve been to the bakery in Fredericksburg a few times, and have her cookbook.  I’ve made quite a few of the recipes in the book, and this one has always sounded delicious, but I’ve just never gotten around to making these  cookies.  Why, you ask?  How could someone resist this lovely combination of four, yes four, kinds of nuts in one cookie?  Well, believe it or not, some people do not like nuts.  I know, this is the epitome of crazy.  But it is true.  So, I haven’t made this cookie before because I worry that someone in the group of cookie recipients may not be a nut fan and therefore shun this cookie.  I just wasn’t sure if I could handle the disappointment of someone rejecting something I have put love, sweat and tears into!  OK, so no sweat and tears in this cookie…but there is love.

nutcookie5I have overcome this fear of rejection and today decided to bake half a batch of these cookies and bring them to some friends we are visiting this weekend in Fort Worth.  Are they nut lovers?  I don’t know for sure…but if they are then that just means more for me.

This cookie dough is easy and simple.  Toasting the nuts before mixing the dough is the biggest effort you have to make, and it’s worth it.  Toasted nuts provide a more complex flavor than their un-toasted counterparts.  The end product is soft, nutty and delicious.  A must make for a nut lover.


Chock-Full-o-Nuts Cookies

Courtesy of Rebecca Rather, The Pastry Queen

  • 1 1/2 cups pecans
  • 3/4 cup walnuts
  • 3/4 cup macadamia nuts
  • 3/4 cup blanched almonds
  • 1 1/2 sticks butter, softened
  • 2 eggs
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 tablespoon vanilla
  • 1/2 tablespoon almond extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  1. Preheat the oven to 350°F.
  2. Toast the nuts on a baking sheet for 8-10 minutes.  Cool for 5 minutes, then coarsely chop the nuts.  Set aside.
  3. Cream butter and sugars on medium speed until creamy and well combined.
  4. Add eggs, one at a time, and beat well.  Add vanilla and almond extracts.
  5. Stir in flour and salt until combined.
  6. Mix in nuts.
  7. Scoop by heaping tablespoons (or a 1 3/4 inch cookie scoop) onto a baking sheet.
  8. Bake for 10-12 minutes at 350°F until golden on the edges.