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Breakfast Granola

 Breakfast Granola
This is one of my family's favorite breakfasts. I love to dress it up with fresh mint and golden kiwi. It gives them the energy they need to get through the days chores. —Wilma Beller, Hamilton, Ohio
16 ServingsPrep: 20 min. Bake: 20 min.


  • 4 cups old-fashioned oats
  • 1/3 cup honey or molasses
  • 1/4 cup canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped nuts
  • 3/4 cup uncooked oat bran cereal
  • 1 cup flaked coconut
  • 1 cup raisins
  • 1 cup chopped dates
  • Yogurt and fresh fruit, optional


  • Spread rolled oats on a 15-in. x 10-in. baking pan. Bake at 350°
  • for 5 minutes. Stir; bake 5 minutes longer or until toasted.
  • Meanwhile, combine honey and oil in a small saucepan. Cook and stir
  • over medium heat for 2-3 minutes or until heated through. Remove
  • from the heat; stir in extract. Remove oats from oven; toss with
  • nuts, bran and coconut.
  • Pour hot honey mixture over oat mixture; toss well. Return to oven
  • and bake 20-25 minutes, stirring every 6 minutes. Remove from oven.
  • Stir in raisins and dates. Cool. Store in an airtight container.
  • Serve with yogurt and fresh fruit of your choice if desired. Yield:
  • 8 cups.

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Breakfast Granola (continued)

Nutritional Facts: 1/2 cup equals 275 calories, 12 g fat (3 g saturated fat), 0 cholesterol, 18 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein.