Pastry Queen's Jonnie's Breakfast Granola

I decided to make granola. Not because I am a die-hard cereal fan or love the taste of granola (though, don't get me wrong, I do) but because I recently bought the Pastry Queen's cookbook and this recipe caught my attention.

It was refreshing to see a granola recipe in a baking cookbook and I was up for the challenge. In the end, the challenge was non-existent. This is a very easy recipe and the results are taste-bud delightful. I have no doubt this will now become a breakfast staple in our home.

This is a wonderful cookbook and I highly recommend you pick up a copy. The recipes are both savory and sweet. I cannot wait to try her Apple-Smoked Bacon and Cheddar Scones next !

Now back to the granola: As the recipe in her book states, any dried fruit works; the choice is up to you. She prefers cherries and apricots but at times adds dried figs too. All sounds great to me ! After tasting my first spoonful thoughts of dried pineapple came to mind and will be an addition to my next batch.

The recipe calls for almonds. I substituted pecan pieces. And for the dried fruit I opted for dried, sweetened cherries. The original recipe also makes a boat load of granola so I halved the recipe and it turned out perfectly. I also found I needed to add a tad more bake time than recommended. For me, 23 minutes vs 20 minutes was the ticket to a golden, perfect granola.

Do not add the dried cherries, or any dried fruit,
until after the baked granola has cooled completely.




1/3 cup flavorless vegetable oil (canola or safflower work well)
1/4 honey
1/2 cup packed brown sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
4 cups old-fashioned rolled oats (not quick cooking)
1/4 shredded sweetened coconut
1/2 cup pecan pieces
1/2 cup dried sweetened cherries


PREHEAT oven to 350F
IN LARGE SAUCEPAN, combine oil, honey, sugar and vanilla.
OVER MEDIUM HEAT, keep stirring until sugar dissolves, approx. 3 minutes
IN LARGE BOWL, combine all other ingredients EXCEPT dried cherries (or any dried fruit you prefer to use)
POUR sugar mixture over dried ingredients and stir well until combined
POUR onto 12 X 17 " cookie sheet. SPREAD out evening with back of a wooden spoon
BAKE 20 MINUTES, stirring occasionally
ALLOW to cool completely before adding dried fruit
AS the granola cools it will dry out and give you the crunch you want in a good granola. Break up any larger clumps with your fingers.
STORE in air-tight container

FANTASTIC with milk, yogurt or just on its own as a snack!


  1. I love granola, I just recently started making my own bars. This looks lovely.

    I'm hosting my 1st blog giveaway, I hope you can stop by.

  2. AnonymousJune 18, 2012

    I love granola. This is a great recipe.


Thank you for your comments!

Linda @ Lemon Drop