Lesley’s Granola

Lesley Baradel
Lesley's Granola in a Yogurt Parfait
Lesley's Granola in a Yogurt Parfait

Lesley's Granola

This recipe makes a bunch of granola. Store extra in an airtight container in the freezer for up to 3 months. Or cut the recipe in half if you don’t want lots of leftovers.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Snacks
Servings 28 (1/3 cup) servings
Calories 257 kcal


  • 8 cups rolled oats
  • 1 cup raw sunflower seeds and/or pumpkin seeds
  • 1 cup almonds finely chopped
  • 1 cup pecans finely chopped
  • 1 cup walnuts finely chopped
  • 1/2 cup sweetened coconut shredded (optional)
  • 1 tablespoon ground cinnamon
  • 1/4 cup light brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup butter
  • 1 tablespoon vanilla extract
  • 2 cups raisins or a combination of dried fruit such as sweetened dried cranberries or blueberries


  • Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or aluminum foil. Lightly grease them with butter or cooking spray so your granola does not stick. If making the entire recipe as written, you’ll be doing it in 3 batches but greasing the paper or foil only needs to be done once at the beginning.
  • In a large bowl, combine all ingredients, except dried fruit. Stir to coat. It may seem dry at first but keep mixing and eventually, it all becomes coated. Spread mixture evenly on baking sheets – put 1/6th of the mixture on each pan.
  • Bake for 15 minutes in oven or until toasted, stirring well after 10 minutes. Cool. Stir in raisins and/or dried berries.



Calories: 257kcalCarbohydrates: 31gProtein: 6gFat: 14gSaturated Fat: 3gCholesterol: 4mgSodium: 9mgFiber: 5gSugar: 5g
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