Skip to main content

Autumn Harvest Granola

Granola is always in my pantry because it's a quick go-to breakfast or snack for us here at home.  I've shown you one of my favorite recipes before and have since altered it here and there over the months, from batch to batch.  For the Fall season I decided to add a bit of spice and expand on the dried fruits & nuts in order to make it even more tasty.  Autumn seems to herald in all of those sweet combinations that suggest warmth & spicy aromas, so what better way to capture it than with some delicious granola?

You have to understand that I make a large batch of this so that it can be packaged up and parceled out to people in the neighborhood, but one can always cut the recipe in half if need be.  I like to keep some in one of my vintage Ball jars so that during the week I can have a light breakfast with my yogurt & banana, but I also love to have it in the afternoons when I want a boost of energy.  

Packed with oats, wheat germ, a few types of seeds, some nuts & dried fruit, my Autumn Harvest recipe is going to be a hit with you if you like homemade granola that doesn't have a lot of additives.  Gather your ingredients from a reliable source and mix everything together over the weekend.  You're going to find this a very wonderful addition to your pantry.


The Ingredients
  • 6 cups {600 g.} old-fashioned rolled oats
  • 2 cups {140 g.} wheat germ or oat bran
  • 1 cup {115 g.} raw pumpkin seeds
  • 1 cup {110 g.} sunflower seeds
  • 1 cup {100 g.} chopped pecans
  • 2 cups {175 g.} sweetened flaked coconut
  • 1 1/2 cups {227 g.} dried fruit (cranberries, raisins, apricots)
  • 1/2 cup {85 g.} chopped crystallized ginger
  • 1 1/4 cups {300 ml.} pure maple syrup
  • 1 1/4 cups {300 ml.} canola oil
  • 3 tsp. {15 ml.} ground cinnamon
  • 1 tsp. {5 ml.} ground ginger
  • 1/4 tsp. { 1.25 ml.} ground cloves

Yield: approximately 16 cups granola

Equipment: 4 baking sheets lined with parchment paper or silpats & 1 extra large bowl.

Center oven racks
Preheat to 350° F (177°C)

1.  In a large bowl, combine the oats, wheat germ, pumpkin seeds, sunflower seeds, chopped pecans, flaked coconut, crystallized ginger, and dried fruits.  Add the maple syrup.

2.  In a measuring cup, add the spices to the canola oil and whisk to combine thoroughly.  Add to the granola ingredients and toss to combine well.  Everything should be moistened.

3.  Spread the granola between 4 prepared baking sheets.  Bake granola for approximately 15-20 minutes, just until the mixture is getting brown.  Don't let it burn, especially around the edges.

4.  Remove from the oven and let cool completely on the baking sheet until it has hardened.  Break up the granola once it has cooled and package it up or store the mixture in an airtight container.
When I break up the granola I fill a large bowl to make it easy for portioning.  With a measuring scoop I can divvy up the granola into bags or jars.

This is what I consider a good breakfast.  In addition to a banana and a cup of espresso (or two), some granola mixed with nonfat yogurt gets me through the morning without feeling empty.  Make it a habit to have your own homemade granola in the pantry and I guarantee you will never buy some from the store ever again.  It's that good!

All packaged up and ready to head out the door, bags of granola are good treats to hand out to those who love it.  If your nice enough to want to do it, type out the recipe for them to try at home or simply make more to hand out in the future.  It's a great gift for the holidays, but it's also good to have any time of  year.  I hope you make some.


  1. I am sure that everyone who received some of your granola loved it David!

  2. Thanks Amy! It's very tasty so perhaps they devoured it like I did. :)

    Try it!

  3. I never thought of adding that candied ginger to granola because it seems spicy. Is it? Looks yummo though.

  4. This looks yummy! I will be making this this weekend! Maybe I will even give some out! :-)

  5. @Matthew, the ginger would seem a bit spicy, but actually it does mellow somewhat when you bake it. Just make sure you chop it finely so that you don't have large chunks when you're eating it. Trust me, it's good!

    @Reynaul, you absolutely must make this granola because the results are quite tasty. Yes, give some away, but keep a good amount for yourself. You're going to find yourself eating it every single day.

    Enjoy guys!


Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

Collecting Jadeite

With its origins dating back to the 1930s, jadeite glassware began its mass production through the McKee Glass Co. in Pennsylvania. Their introduction of the Skokie green & Jade kitchenware lines ushered in our fascination with this jade color.  Glassmakers catered jadeite to the American public as an inexpensive alternative to earthenware soon after the Depression, both for the home and for its use in restaurants.  The Jeanette Glass Company and Anchor Hocking introduced their own patterns and styles, which for many collectors, produced some of the most sought after pieces.  Companies marketed this beautiful glass under the monikers of jadite , jadeite , jade glass , jad-ite , jade-ite , so however you want to spell it, let it draw you in for a closer look.  If you want a thorough history of the origins of jadeite, collectors’ pricing, patterns & shapes (don’t forget the reproductions in 2000), I highly suggest picking up the book by Joe Keller & David Ross called, Jadei

A Tour of Turkey Hill with Martha Stewart and Friends

Martha Stewart led an intimate tour of her former Westport, Connecticut home and gardens for a few of my friends this past weekend.  From the photographs I've seen of that special day, it was an experience that will be remembered for a lifetime by those who were in attendance.  As much as I regret not going to this momentous occasion, my friends were kind enough to allow me to share their amazing photographs here on the blog. Let's take a tour of Turkey Hill with Martha Stewart and a few of my friends. Without the kindness of Jeffrey Reed, Dennis Landon, Darrin David, Anthony Picozzi and Colin Eastland, this post would not be possible.  It must also be stated that the fundraising event was graciously hosted by the current owners of Turkey Hill, the Bergs. Many thanks to the Berg family for opening up the property. Turkey Hill is the Federal style home that was purchased, renovated and landscaped by Martha Stewart and her then husband, Andy, back in 1970.  It was he