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Foodways Traditions – Homemade Granola

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Terri Hunter

Do you remember Florence Sherrill? She worked with Home Extension in Macon County for many years and has been in Glory for a long time. She and Mama were great friends, and she gave Mama a recipe for granola that I make at least once a year.

Mama always called it “Grandola,” and that’s how I think of it. It’s only fair to write the real recipe first, and then I’ll tell you how I do it.


  • 6 cups of old-fashioned oats
  • 1 cup of shredded coconut
  • 1 cup of wheat germ
  • 1/2 cup of sunflower seeds
  • 3/4 cup of sliced almonds
  • 1/2 cup of honey
  • 1/2 cup of oil
  • 1/3 cup of very warm water
  • 1 teaspoon of salt
  • Vanilla to taste
  • Raisins, if you like them

Combine the dry ingredients. Combine the wet ingredients. Stir together, mixing so dry ingredients are coated. Spread on two greased cookie sheets. Bake in a 300-degree oven, stirring often, for 30-35 minutes. Cool and add raisins. Store in tight containers.

Here’s my rendition: Get a brand spanking new plastic kitchen-sized trash bag, and for Heaven’s sakes, do not use a scented one. Dump the following into the trash bag: a large container of Quaker Old-fashioned Oats, a bag of sweetened shredded coconut, a jar of wheat germ, a container of sunflower seeds, and a bag of sliced almonds. I use the entire amount of each ingredient, because what am I going to do with the leftovers?

Mix, mix, mix it. Just shake the bag. Then mix the following in a bowl: A jar of honey (get the cheapest one and save the good honey for biscuits), 3/4 cup or there abouts of oil, around a half cup of very warm water or more (if you think you need more to thin the honey), some salt, and as much vanilla as you think it needs. Pour the wet ingredients into the bag on top of the dry ingredients and shake and roll the bag until everything is nicely coated.

Spread onto four cookie sheets you have sprayed with Pam. Now the excitement is over and drudgery sets in. Bake in a 300-degree oven, stirring frequently until it is nice and toasted. I suggest stirring about every 10 minutes, and it takes at least 35-40 minutes to get it done.

When cooled, put back in a new unscented trash bag and shake. Add a box of expensive raisins, if you want to. Do not get those little dried-up ones. I store the cereal in quart or pint jars, depending on how much I love the person I’m giving it to.

“Grandola” at its finest.