Here is a recipe I make often. It’s so good you may want to double or triple it. It’s perfect with yogurt for breakfast or as a healthy snack. For pregnant and breast feeding mamas it’s a quick source of protein, iron and fiber. It’s a great thing to bake if you’re busy because unlike a cake you can walk away midway through and come back to it later. Though I’m learning even nearly anything can be baked in stages.

This recipe started with one given to me by my friend Rebecca and has evolved into several versions. This one is inspired by the jar of granola our birth class teacher brought us after our baby arrived, with the addition of dried fruit.

This year my sister helped me dry lots of fruit. Our own apricot tree didn’t produce any fruit due to an untimely snowstorm (have I mentioned that?) but our neighbor Allison’s pink grape vine did wonderfully and she shared. The raisins took a long time to dry but are scrumptious. We also dried apples and plums (and lots and lots of cherry tomatoes).


6 cups rolled oats

1 cup flaked coconut

1/2 cup raw pumpkin seeds or sunflower seeds

1 cup chopped walnuts or pecans

1 cup sliced, blanched almonds or chopped raw almonds

1/4 cup flax seeds

1/2 tsp. salt

1/2 cup honey and/or molasses

1/2 cup maple syrup

1/2 cup canola oil or light olive oil

2 tsp. vanilla

2 cups dried fruit (Chopped dates and apricots, Cranberries and currants, Figs, apples and raisins, etc.)

Mix together the dry ingredients (first 7) in a big bowl. Pour on the wet ingredients (next 4) and stir well to combine. Spread on a cookie sheet and bake for 30-40 minutes at 300 F until lightly toasted. Granola will still be sticky but it will dry as it cools. Scrap back into bowl and mix in dried fruit. Store in glass canning jars when cool.

Optional: Add 1 cup of wheat germ or wheat bran after cooking.


APPLE PIE GRANOLA Use dried apples as the fruit and add 1 tsp cinnamon and 1/2 tsp nutmeg. Omit pumpkin/sunflower seeds.

PISTACHIO PERSIMMON A decadent mix inspired by our friend Keiko. Use hulled, chopped pistachios for the nuts and use dried persimmon and/or apricot as the fruit.


About Mulysa

I love my work as a landscape designer and artist. When I'm not planning homesteads or working in the studio, you'll find me hiking, photographing, gardening, baking, cooking vegetarian meals with friends, reading and working on sustainability issues...with my baby on my hip in Portland, Oregon.
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