Jerome Alpine Granola

Submitted by: Todd Slossberg

Six dried fruits, nuts, and seeds to serve with milk or yogurt for a breakfast treat.
  • Yields 10 cups
  • Details


    • 5 cups rolled oats
    • 1/4 cup wheat germ
    • 1/2 cup mixed nuts (walnuts, pecans, almonds etc)
    • 1 1/2 cups sweetened, shredded coconut
    • 1/2 cup sunflower seeds
    • 1 3/4 tablespoons cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon kosher salt
    • 1/2 cup honey
    • 1/2 cup (1 stick) plus 2 tablespoons butter, melted
    • 1/4 cup dried apricots, sliced
    • 1/4 cup California golden raisins
    • 1/4 cup dried apples, sliced
    • 1 3/4 cups California raisins
    • 1/4 cup dried cherries
    • 1/4 cup dried strawberries, sliced
    • Cooking spray


    Preheat oven to 350°F. Spray 2 cookie sheets with cooking spray, set aside.

    In a large bowl, combine the grains, nuts, coconut, sunflower seeds and spices. Drizzle in the honey and work in the melted butter. Divide the mixture equally between the 2 cookie sheets and spread it across the sheets.

    Bake the granola until crisp and deep brown, being careful not to burn it. Break up the pieces and turn the mixture over to finish cooking; bake another 5 minutes. Remove the pans from the oven and crumble the pieces into a large bowl. Cool the granola completely and then add the fruit.

    Serve with milk or yogurt. Store in a paper bag in a dry place. Do not refrigerate.

    Nutrition Facts Per Serving

    Calories 300 (38% from fat); Total Fat 12g (sat 6g, mono 2g, poly 0g, trans 0g ); Cholesterol 15mg; Protein 6g; Carbohydrate 41g; (Dietary Fiber 5g; Sugars 13g; ); Iron 2mg; Sodium 105mg; Calcium 33mg; Potassium 138mg

    This recipe is found in the following categories:

    Special Diet

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