Preheat oven to 250 Degrees. Combine all dry ingredients and then mix in all the wet ingredients by hand. Spread out on 2 jelly roll pans and bake on 250 for 1 hour. Tossing with a spatula every 15 minutes.

Let stand 1 hour before packaging.

This makes about 11 cups, so you can make 1/2 the recipe if you don't want that much.


This is my dad's recipe, but it has become a staple in many of our breakfast recipes at our B&B in Cape May (the Mason Cottage). Use it in breakfast parfaits, on top of fresh fruit, in muffins or on its own with milk. This is delicious and our guests always ask for the recipe.

Mr Breakfast would like to thank masoncottage for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Sindy

Rating (out of 5):

This is the best granola I have ever had! When you cut the fruit, leave some in big chunks so that the seeds stick to it and you have nice large pieces of granola. Also, when it is finished, let it cool completely before storing, this will also allow you to get some nice big pieces. I filled 5 quart mason jars with this recipe (plus what I nibbled along the way). I've made this a couple times and it is perfect as written. Thank you!

Comment submitted: 5/24/2014 (#18881)

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