Recipe of the Week | House Granola

House Granola | Photo Credit Randolph Graham 

Add this to your breakfast bowl or bag and take it on a hike. Either way it is wonderfully tasty and nutritious.



4 cups rolled oats (instant oats will not do)

¼ cup raw sunflower seeds

¼ cups raw pumpkin seeds

1 tablespoon poppy seeds

1 cup raw cashews (chopped)

1 cup raw almonds (chopped) 

2 cups dried cranberries

1 tablespoon coconut oil

1 cup agave nectar

¼ cup maple syrup

½ teaspoon molasses

pinch of cinnamon

pinch of salt



Preheat oven to 275 degrees.

In a large mixing bowl, toss rolled oats, sunflower seeds, pumpkin seeds, poppy seeds, cashews, almonds, raisins and cranberries together. Set aside.

Cook oil, nectar, syrup, molasses, cinnamon, and salt over low heat. Stir often, until all ingredients blend together. Immediately transfer this mixture to the bowl with the dry ingredients. Mix together until dry ingredients are thoroughly coated. Spread granola mixture on two large cookie sheets.  

Bake for 25 minutes. Remove from oven, stir, and bake for another 20 minutes. Remove from oven and allow to cool for 20 minutes, uncovered. Store in an airtight container for up to two weeks.

Randolph Graham, a recent cooking class checking the soups

Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


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