Nuttier than…well…just about anything!



The combinations are absolutely endless with this recipe.  Subtract anything you don’t care for or add anything else that you love.

I’ve used it as a topping on fruit crisp, sprinkled it into yogurt or a trifle, made it into trail mix with sugar free candies and dried, unsweetened fruits.

This also gives you a good excuse to check out the bulk bins in the natural foods section of your supermarket. It may seem expensive to purchase all the ingredients, but it is worth it…and when you break it down into 50 servings…it’s nothing compared to the quality!

Remember that the carbs and some of the fats come from nuts and whole grains…good for you, in moderation.





Vegetable Cooking Spray
3 cups old-fashioned oats
1/2 cup almonds (sliced, or slivered)
1/2 cup cashew halves (roasted, salted)
1/2 cup sunflower seeds (raw or roasted)
1/2 cup peanuts (roasted, salted)
1/2 cup pecan halves
1/2 cup unsweetened coconut
1/2 cup wheat germ
1/2 cup sesame seeds or flax seeds
1/2 cup vegetable oil
3 tablespoons butter
1 cup Splenda OR Whey Low Granular and Gold, mixed OR sugar if you aren’t watching those
1/2 cup sugar free or regular honey OR sugar free or regular pancake syrup OR combo
1/2 cup peanut butter
1/4 teaspoon salt
1 teaspoon vanilla extract (try almond or maple)
1 teaspoon cinnamon

Preheat oven to 275 degrees.
(I have a very large stainless bowl that I mix it in and put it right into the oven to bake. Works great!)
In a large bowl, coated with vegetable cooking spray,  combine, oats, almonds, cashews, sun seeds, peanuts, pecans, coconut, wheat germ, and sesame or flax seeds. In a small saucepan, over medium heat, stir together until melted the oil, butter, Splenda, syrup or honey, peanut butter, salt, vanilla, and cinnamon. Pour over the oat mixture and stir very well, until all is coated.

If the bowl you are mixing it in is metal put it directly into the oven. If not, spread mixture into a large roasting pan or a large baking sheet. Place in oven and bake, stirring every 20 minutes, until golden brown and the oats lose their ‘raw’ taste. (Takes 2 hours or longer when I use the bowl. The pan will be more like 1 1/2 hours.) Remove from oven and allow to cool completely, stirring occasionally. Once cooled, store in an airtight container. Makes about fifty 2-tablespoon servings.

Per 2 tablespoons: Calories 106: Protein 3 g; Fat 9 g; Carbs 5 g; Sugar 1 g; Sodium 30 mg


10 Comments Add yours

  1. Amy says:

    Looks awesome, Linda! Have you tried agave nectar in place of the honey?

  2. Linda says:

    I have, and it works great.

    This last time I used sf honey/sf maple syrup mixed and then 1/2 Whey Low gold and 1/2 Splenda and that is very YUMM!

  3. Tammy says:

    Made this over the weekend. So much for Bear Naked! This is pricey to make, sticky to deal with, and takes up a whole afternoon, but WOW! WELL WORTH the effort! I saved all my leftover ingredients to make more when needed. Very, very good! And even better because I know everything that went into it. Thank you!

    1. Linda says:

      YAY!! I’m so glad you loved it.

      It is a little spendy at first…I love Winco’s bulk nuts for this…I can usually make a double batch for under $17…that’s a LOT of granola!!

  4. Kris says:

    I made this in a double batch and actually managed to get a couple serving sized baggies into the freeze before my husband came home and stole the rest. A real winner at our house!

  5. Lindsay says:

    This stuff is AMAZING and so filling! Took me just over 2 hours done in a metal bowl but definitely worth it!

    I brought some to work to have with some Greek yogurt for lunch and i’ve gotten orders to make some for my colleagues…mostly due to the fact that most people had never heard of wheat germ or used Splenda lol. Not a lot of variety for the health conscious here in Scotland, and not a single in store granola to buy. I also changed out the honey for Agave Nectar and it worked great.

    I will most definitely be making this many times over! Thanks for the recipe!

  6. Joni says:

    Linda this is crack… I mean seriously!!!
    So, b/c we consume such LARGE quantities of it. I did lighten it up a bit. Final recipe I used is on my blog. Hope you dont mind. Let me know if you do. Thanks you again for being such an inspiration!

    1. Linda says:

      Don’t mind at all, punkin…I do that to recipes, too!

      YES…that is good stuff. I usually make a double batch and freeze it. Have it in yogurt just about every night. Don’t know why, but I’d rather have breakfast for dinner than the meaty-heavy stuff I make for Hon. Although I don’t actually eat much meat, even soups are heavy at night to me.

      ANYWAY! No, I don’t mind, and I’m glad your family loves it!

  7. Kristi-bisti says:

    Hi Linda,

    I just made this today. It is very good! Do you have any suggestions on how to turn this into a bar? I checked out a few recipes, but since I already have the granola part, I’m not really sure how to simplify and just make the sticky part. Your advice would be greatly appreciated!


    1. Linda says:

      I’m so glad you liked this!

      I was thinking that maybe mixing up some more of the “sauce” and after the granola is baked and cooled, mix it and then press into a pan and bake again for a little while. Let it cool completely and then cut into bars.

      This may or may not work! But it would be a place to start, I guess. I might try it one of these days, soon!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s