Recipe courtesy of Nora's Fish Creek Inn


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  • Level: Easy
  • Total: 2 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 24 servings
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Wet Mix:

2 cups brown sugar

1/2 cup molasses 

1 tablespoon cinnamon 

1 tablespoon vanilla 

1 tablespoon salt 

Dry Mix:

12 cups old-fashioned rolled oats, such as Quaker

3 cups shredded sweetened coconut 

1 1/2 cups sunflower seeds 

1 cup walnuts 

1 cup raw almonds

1 cup roasted peanuts

1 cup sesame seeds 

Nonstick cooking spray


  1. For the wet mix: Combine the brown sugar, molasses, cinnamon, vanilla, salt and 1 1/2 cups water in a medium saucepan. Bring to a boil and cook for 3 minutes. Set aside to cool.
  2. For the dry mix: Preheat the oven to 275 degrees F.
  3. Mix together the rolled oats, coconut, sunflower seeds, walnuts, almonds, peanuts and sesame seeds in a large bowl. Pour in the cooled wet mixture and mix together by hand.
  4. Spray three 18-by-16-inch rimmed cookie sheets well with nonstick cooking spray. Spread the granola mixture on the sheets and bake for 30 minutes. Then pull out the sheets, flip the granola over and bake for another 30 minutes. Let cool completely until the granola is dried out. Store in airtight containers at room temperature for up to two weeks.