Recipe adapted from The Pioneer Woman.

Slightly adapted original recipe is as follows


  • 540 gr  (6 cups)  rolled oats
  • 60 gr  (4 tbsp) butter
  • 60 ml (1/4 cup) vegetable oil  (I use hazelnut or walnut)
  • 1 tsp salt
Sweetening agents
  • 220 gr (1 cup) brown sugar
  • 170 gr  (1/2 cup) honey
  • 85 gr (1/4 cup) molasses
  • 60 ml (1/4 cup) apple juice
  • 3 tsp vanilla extract
Fruits, Nuts & other supplements
  • 1 1/2 cup Rice Krispies (I use  Cheerios)
  • 1 cup (140 gr) wheat germ
  • 100 gr (1/2 cup) roughly chopped almonds (unsalted and with skin)
  • 80 gr (1/2 cup) dried cranberries
  • A knob of butter to grease the baking tray


Step by step method

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  1. Preheat oven to 175 C (350 F). Line 2 baking trays with baking paper.
  2. Measure the oats into a large mixing bowl, add salt.
  3. Melt butter, add oil and now add this to the oats. Mix to distribute oil mixture thoroughly through the oats.
  4. Spread oats onto two the trays, place both trays in preheated oven and toast for 15 minutes. Switch trays from top to bottom halfway through the baking time and also toss the oats while you’re switching. Be careful not to burn them. Remove from the oven and set aside to cool a little.
  5. Reduce oven heat to 160 C (325 F). In a medium saucepan, combine the sweetening ingredients except for vanilla. Heating until the sugar has melted and all ingredients are combined. Now stir in the vanilla.
  6. Place the oats back into the large mixing bowl and add the fruits, nuts and other supplements. Toss together to combine.
  7. Pour in the sweetening agents mixture stirring as you pour. Mix well with a wooden spoon or spatula to combine thoroughly.
  8. Grease and line with baking paper, a baking tray of about  40 x 27 cm  (15 1/2 x 11 inches) and at least 2,5 cm (1 inch) deep. Now grease the baking paper as well.
  9. Transfer granola mixture into tray and distribute the mixture evenly. The best way to do this is to generously grease another piece of baking paper large enough to cover the tray size with a some vegetable oil and place the greasy side down on top of the granola, then spread and press down to even out the surface using your hands.
  10. Bake in 160 C (325 F) preheated oven for about 20-25 minutes. Remove from oven and let cool in the tray. It will seem to be soft and pliable when warm but will set and become firm and crunchy when it cools down thoroughly.
  11. Take out onto large cutting board and cut into pieces of desired size using a sharp knife. If some of the bars you cut out fall apart like mine do, just place them into a jar and store as such.
  12. eat with milk, yoghurt or kefir. There are plently of uses for  those crumbling pieces. For example you can use them as toppings for milk-based desserts like puddings or consume with ice-cream. You can sprinkle them on top of tarts or you can make some sort of  ‘granola trifle’ by layering them in single serving sized glasses with yoghurt and fresh fruits! Or just have them for breakfast with some milk or kefir.

Bon Appétit!

I think the variations on this basic recipe are endless. As a matter of fact I vary the sweetening agents as well as the fruits & nuts I add into it every time I make this recipe. Although the part with the rolled oats remain the same, I feel I should take note of this latest version I made with an exquisite, namely Pumpkin Preserve, which was a gift from a dearly beloved friend.

Candied Pumpkin & Pumpkin Seed Granola Bars

The method for making these and everything else being exactly the same as my basic granola recipe, here are the changes I made

Sweetening agents
  • 190 gr pumpkin preserve (take out the pumpkin pieces to chop finely and add separately, this is easier to do once the mixture has started heating)
  • 60 ml (1/4 cup) apple juice
  • 85 gr (1/4 cup) mulberry molasses
  • 65 gr (3 tbsp) honey
  • 1 tsp vanilla extract
Fruits, Nuts & other supplements
  • 1 1/2 cup Rice Krispies (I use  Cheerios)
  • 1 cup (140 gr) wheat germ
  • 100 gr (1/2 cup) almonds (unsalted and with skin)
  • 70 gr (1/2 cup)  pumpkin seeds (WE NEED TO CHECK THE SIZE OF THIS BY WEIGHING)
  • Finely chopped pieces of the Pumpkin preserve (should be about 100 gr)