Nut and Raisen Granola

About a year ago, I experimented with making my own granola and my marriage now hinges on the assurance that the gallon granola container will never get too low. These days, a heaping bowl of granola is always an option for breakfast, a late-night snack, an ice cream topping — and even a granola pie crust.

The following recipe usually gets us through one week.

  • 6 cups of old fashioned oats
  • 1 cup slivered almonds
  • 1 cup pecan pieces
  • 1 cup of sunflower seeds
  • 2/3 cup canola oil
  • 2/3 cup agave nectar
  • 3 tsp. cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 tsp. salt
  • 1 cup raisins


Total cook time: 50 minutes

  1. Preheat the oven to 300 degrees.
  2. Combine the first 9 ingredients and mix thoroughly to ensure that the oil, agave nectar and spices are distributed evenly among the oats and nuts.
  3. Coat two 9×13 cake pans or raised-edge cookie sheets with cooking spray and distribute oat and nut mixture among the two pans.
  4. Place pans in preheated oven and remove every 15 minutes to toss the mixture with a spatula.
  5. Remove from the oven when granola is slightly browned and toasted.
  6. Mix in raisins while the granola is still hot.
  7. Cool thoroughly before storing.