Granola on plain fat-free yogurt

Fine, Fine… here’s my world-famous granola recipe.

Posted on Posted in Culinary Science, Recipes

Well, not quite world-famous, but at least Boston-proper famous thanks to my employer, Boston’s Best Froyo 2010, 2011, and 2012*.  The one I make at work will remain a secret so everyone still has to go to BerryLine to get their fix, but I make an altered version at home more suited to my own tastes and nutrition-conscience.  Here it is!

*Update 2015: They’ve also won in 2013 and 2014… and then the awards stopped happening.  They broke the system.

Granola |
Be jealous, everyone. Then go make some for yourself!


Preheat the oven to 250 F

  • 1/2 c honey (some recipes use maple syrup, I prefer honey’s less distinct flavor, cheaper price-tag, and lower penchant for burning)
  • 1/2 c canola or light olive oil (the healthiest oil choices– NOTE: “light” olive oil, contrary to popular belief, is not lower in calories or fat… it’s 100% fat just like every other oil.  It’s just from a later press of the olives, so the distinct flavor that extra virgin olive oil has is not present; therefore, the flavor is lighter.)
  • 1 T kosher/sea salt

Whisk these ingredients in a small bowl until you get a gritty, liquidy paste.

  • 6 c rolled oats
  • 1 c unsweetened coconut flakes (I get mine at our local co-op hippie grocery store)
  • 1 1/2 c slivered almonds
  • 1 c pepitas (raw pumpkin seeds)
  • 1/2 c salted soy nuts
  • 1/4 c flax seeds (I store mine in the freezer so I never remember to add them)
  • 1/2 c brown sugar

Mix together these ingredients in a big bowl.  Add the wet ingredients and mix (with your hands, don’t be shy).

Bake on a cookie sheet (or two) for 45-75 minutes, depending on your oven’s tenacity.  Stir the granola every 15 minutes or so.

Let it cool and add

  • 1 c raisins or dried cranberries, sweetened with apple cider, not sugar (also from my local hippie grocery store)
  • 1 c dark chocolate or carob chips (if you want, I don’t always do this)

Enjoy on yogurt, ice cream, fruit, hamburgers, whatever!

Granola on plain fat-free yogurt

My world-famous granola recipe

My world-famous granola recipe


  • 1/2 cup honey
  • 1/2 cup canola or light olive oil
  • 1 Tbsp kosher/sea salt
  • 6 cup rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 1/2 cup slivered almonds
  • 1 cup pepitas
  • 1/2 cup salted soy nuts
  • 1/4 cup ground flax seeds
  • 1/2 cup brown sugar
  • 1 cup raisins or dried cranberries (preferably the low-sugar variety)
  • 1 cup dark chocolate or carob chips, optional


  1. Preheat oven to 250F.
  2. Whisk together honey, canola oil, and salt in a small bowl to make a paste.
  3. Mix together all remaining ingredients except the dried fruit and/or chocolate chips in a large bowl.
  4. Pour wet ingredients into the dry and mix with well-oiled hands.
  5. Spread on cookie sheests and bake for 45-75 minutes, depending on your oven' and thickness of the granola. Stir the granola every 15 minutes.
  6. Let cool and add dried fruit and/or chocolate.
  7. Break into pieces and store in ziploc freezer bags or another airtight container.


0 thoughts on “Fine, Fine… here’s my world-famous granola recipe.

  1. I’m just wondering why not the first press olive oils? Also, would you think sunflower oil would fit this as well because it is still very beneficial to health and might pair off well with nuts and pepitas?

    1. If you like the flavor of first press olive oils, by all means use them! I love the flavor and sometimes use it in baked goods, granola, etc., but it definitely comes through in the final product rather than fading behind the other flavors in the granola like light olive oil does.

      As for sunflower oil, you could definitely use that too! I just never do since I never have it in the house.

I'd love to hear your thoughts!