Grandola: Granola Fit for the Grand Teton

Granola is by far the most popular item that we make in the Teton Science Schools kitchen. Everyone loves this recipe! During a typical week here in the kitchen, we make 20 pounds of granola, and mark my word, it’s gone by the end of the week. In fact, it’s so popular that we have decided that a more fitting name is GRANDOLA, our tribute to the Grand Teton.


4 cups of old fashioned rolled oats

2 cups of sweetened, shredded coconut

2 cups of sliced almonds

½ cup sunflower seeds

½ cup chopped pecans

¾ cup canola oil

½ cup of honey

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg


Preheat the oven to 350 degrees. Toss the oats, coconut, almonds, and pecans together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon. Add the cinnamon and nutmeg. Pour onto a baking tray lined with parchment paper. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 15 to 20 minutes. Remove the granola from the oven and allow to cool, stirring occasionally. Add 2 cups of raisins or other dried fruit. Store the cooled granola in an airtight container. Makes 12 cups.


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