For a quick breakfast, try this simple granola recipe

Make this granola recipe your own with your choice of dried fruits, nuts and more.

Food forum

Fun fact about me: I eat granola almost every day.

I sprinkle it over yogurt and fruit for a breakfast parfait. I grab a handful for a midday snack. I treat it as cereal with milk and frozen blueberries for a cool, refreshing start to the day.

Despite how easy granola is to make, I usually buy mine from the store (or farmers market). The few times I have made granola, it is markedly better than the store-bought stuff: The nuts have that freshly-roasted flavor, the granola itself is ultra crunchy and I get to control the sweetener.

So when reader Ann Stanton sent me her favorite breakfast granola recipe, I knew I needed to up my granola game. Take this column as a recipe for yourself, and a promise on my behalf to make more homemade weekly staples.

The recipe was first shared by Ann’s sister, though Ann modified it over the years to her liking. So feel free to add your own twist on the following recipe. That’s the magic (and adaptability) of granola.

“This granola, drowned in whole milk alongside a mug holding 4 shots of Blue Star decaf espresso, black or with cream, never gets old,” Ann wrote.

A woman after my own heart.

Breakfast Granola

5 1/2 cups regular or slow-cooking rolled oats (not instant)*

1 teaspoon cinnamon

1/3 cup brown sugar

1/3 cup honey

2 tablespoons molasses, dark or light

1/2 cup canola oil

½ teaspoon vanilla

1 ¼ cups chopped pecans, almonds and/or walnuts (a mix of all three is best)

1 1/3 cups dried fruit (raisins, apricots, cranberries, chopped dates)

Optional add-ins: coconut, flax seeds


Preheat oven to 325 degrees, then lower it to 275 degrees

Stir liquid ingredients together (honey, oil, vanilla and sugar) in a big bowl. Stir in dry ingredients, EXCEPT fruit. Spread mixture onto two cookie sheets. Bake about ten or fifteen minutes at 325°, then another fifteen minutes at 275°, stirring every 5-10 minutes.

Watch that it doesn’t scorch. Everything should brown lightly. It will still feel soft when you remove it from the oven, but it will crisp up as it cools. After it has cooled slightly, stir in dried fruit. Keep in sealed container in the refrigerator to keep it from clumping.

This is good with cold milk on it, like cereal, or eaten plain as a snack.

*Also called old-fashioned oats (NOT steel cut)

Talk to us

More in Food & Drink

Stop by Nutty's Junkyard, located right off the Centennial Trail in Arlington, for juicy burgers and the crispiest onion rings that food reporter Taylor Goebel has ever tried. Photo taken Thursday, June 23, 2022. (Taylor Goebel / The Herald).
Beer, doughnuts, burgers and more: Take a bite out of Centennial Trail

Bike hard and eat hard with these delicious food and drink stops along the 30-mile Centennial Trail.

Cutline: Former Fuller’s Brewery head brewer John Keeling will be speaking at Foggy Noggin Brewing in Bothell on July 31.
Summer finally begins for craft beer aficionados

Here’s the scoop on beer-related events in Everett, Marysville, Bothell and Snohomish.

Food forum
Cool down with these summertime drink recipes

Refresh yourself with two light, refreshing drink recipes.

Sweet Radish's strip combo comes with hand-breaded chicken strips, crispy waffle fries, a buttery bun, their namesake sauce, coleslaw and an additional dipping sauce (or three). Friday, June 17, 2022. (Taylor Goebel / The Herald)
Sweet Radish is Everett’s favorite new chicken shop

PSA: Eat a chicken sandwich from Sweet Radish (formerly 9 Delicacies) as soon as possible.

The Grape & Grain in Everett is now serving coffee drinks, alongside its local beer and wine offerings. (Photo courtesy of Grape & Grain)
El Mariachi to open storefront, Sol Food closes, Scuttlebutt adds deli menu

In this week’s Nuggets, we say goodbye to Sol Food and hello to a new Lynnwood brewery.

Contestant chef Brian Madayag (left) of Edmonds and West Coast team captain Brooke Williamson on “Beachside Brawl.” (Food Network) 20220616
Edmonds chef reps Pacific Northwest on new Food Network show

Barkada owner Brian Madayaga will compete on a new Food Network series that premiers Sunday.

Teresa Godfrey and Sandra Reichstetter work side by side at their new restaurant Thursday, June 9, 2022, at Cup & Crepe on Everett Mall Way in Everett, Washington. The two have been together for over 20 years. (Ryan Berry / The Herald)
New Everett biz serves up vegan and gluten-free street crêpes

From strawberry cheesecake to pizza, Cup & Crêpe has a fun take on European street-style crepes.

Food forum
The Food Forum: A southwest salad recipe fit for a crowd

Have people coming over? This tasty salad goes together in no time flat.

Hops & Seed head brewer Dru Seed (left) and owner John Bigelow share a pint at the Hops Seed taproom. (Caleb Smith)
Catch Snohomish brewery Hops & Seed at state Brewers Festival

After a two-year hiatus, the festival returns this weekend, with several Snohomish County breweries participating.

Food forum
For a quick breakfast, try this simple granola recipe

Make this granola recipe your own with your choice of dried fruits, nuts and more.

The lumpia sub at Lasa Sandwiches & Pearls is stuffed with hearty meatballs doused in sweet chili sauce, crunchy shards of egg roll wrappers, then topped with cilantro and pickled papaya, pepper and carrot. Wednesday, June 2, 2022. (Taylor Goebel / The Herald).
6 quick global bites at south Snohomish County restaurants

These eateries serve up big flavors and diverse fare in a short amount of time.

Food forum
Two meaty, flavor-packed recipes: Pork tenderloin, Ropa vieja

This week’s recipes have Cuban and Puerto Rican roots, thanks to a reader’s neighbor.