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Homemade Super Crunch Granola - poet in the pantry

Homemade Super Crunch Granola

adapted from Jenny Rosenstrach, Bon Appetit magazine, February 2013 edition
This is actually a guideline, because it's a really flexible recipe. Change out some of the fixings and you can personalize it to your tastes.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Breakfast
Servings 12


  • 3 cups old fashioned rolled oats not quick oats
  • 2 cups flaked coconut unsweetened
  • 1 1/2 cups almonds chopped roughly
  • 1/2 cup raw sunflower seeds shelled
  • 1/4 cup ground flax meal
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons raw turbinado sugar
  • 1/4 cup coconut oil melted
  • 1/2 cup pure maple syrup
  • 1 large egg white
  • 1 cup dark raisins


  • Preheat oven to 300 degrees Fahrenheit. Get out a rimmed nonstick cookie sheet and put it aside.
  • In a very large bowl, mix everything except for the raisins together. Spread evenly on the cookie sheet.
  • Bake for 40-45 minutes, or until golden brown and dry, stirring every 10 minutes.
  • Once completely cooled, stir in the raisins.
  • Store in airtight containers at room temperature for up to 2 weeks (if it lasts that long!).