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Country Inn Granola

When I was a country inn chef, my guests loved starting their day with a bowl of this great-tasting homemade granola. It was one of my most popular recipes. Packed full of nuts, seeds, fruit and whole-grain goodness, it’s hospitable and healthy. Your own homemade breakfast cereal beats the camouflaged candy at your supermarket any day of the week.

Serving: Makes 4 lbs or 16 servings



1 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
8 cups rolled oats
1 cup wheat germ
1 cup wheat bran
1 cup flax meal
1 cup unsalted sunflower seeds
1 cup almond slivers
1 cup chopped walnuts
1 teaspoon salt
2 cups raisins or sweetened dried cranberries


Preheat your oven to a gentle browning temperature—325°F (160°C)—hot enough to toast the granola but not hot enough to burn it.

Pour the honey, oil, cinnamon, nutmeg and vanilla into a saucepan and bring them to a simmer over medium heat. Gentle heating brightens the flavours of the spices and melts the normally thick honey, so it combines evenly with the dry ingredients.

Toss together the oats, wheat germ, wheat bran, flax meal, sunflower seeds, almonds, walnuts and salt until they’re evenly combined. When the oil mixture is hot enough to simmer, pour it over the dry ingredient mixture. Stir well until everything is evenly coated.

Spread the raw granola into a single even layer on a rimmed baking sheet or two. Bake for 40 minutes or so, until the oats are evenly toasted. Every 10 minutes or so, stir the works to help it cook evenly. Continue baking and stirring until the granola is baked golden brown.

Rest at room temperature until completely cool, then stir in the raisins (or cranberries).

Granola can be stored in an airtight container for up to a week.


  1. Theresa said: On Mar 26, 2014

    When I first made this, I thought I should halve the recipe as I wasn’t sure that a family of four could use all of it within one week – I can’t make enough to keep some in the house – gone within a day or two every single time.

  2. Kaitlyn said: On Jan 26, 2014

    I love this recipe! I use it all the time and sometime bottle it up for gifts. I’ve been switching out the veg oil for coconut oil recently, and I think it gives it a really nice flavour, and makes my kitchen smell fantastic :)

  3. Susan said: On Nov 6, 2013

    Thanks for this Michael. I make this granola regularly. Have changed up the type of nuts or fruits but use your nicely balanced recipe. Great with fresh fruit and Greek yogurt.

  4. jhunt said: On Aug 13, 2012

    Great as a yogurt parfait! I’m addicted to this breakfast. I added more dried cranberries/blueberries than called for. Great recipe!

  5. Julie said: On May 27, 2012

    I was wondering if you could help me make a granola bar ?

  6. jan said: On May 22, 2011

    That looks delicious.

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Chef Michael

I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!


Other than the basic oats, if you’re missing a dry ingredient or two, you can still carry on. Feel free to add any combination of your favourite nuts, seeds or dried fruits. There are many to choose from. Try varying the spice blend too: cardamom and ginger work well. You may substitute maple syrup for the honey.