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+ servings

Granola: Reloaded

Packed with nutritious ingredients like almonds, pumpkin seeds, flax seed meal, and coconut oil, this reloaded granola application should be a pantry staple. Stored in an airtight container, it can keep for over a month, but it won't last that long...
The best way to get in your granola is, of course, on ice cream...and yes, I sometimes have ice cream for breakfast....don’t you judge me.
This recipe first appeared on Season 2 of Good Eats: Reloaded.
Reloaded granola sprinkled on top of vanilla ice cream in a brown bowl.
ACTIVE TIME: 20 minutes
TOTAL TIME: 3 hours 5 minutes
Yield: 12 servings


Specialized Hardware

  • Digital kitchen scale


  • Crank the oven to 250°F and place a rack in the middle position.
  • Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil, and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.
  • Transfer to a half-sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.
  • Before storing in airtight containment, add the cranberries and blueberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.
  • Serve on ice cream for breakfast...it’s the only way.