Six Mile Granola

This granola is the perfect recipe to kick-start your sring routine. It’s nutrient packed to start a busy day off right for every member of your family. It’s the perfect combination of salty and sweet. It’s a cinch to whip up… so let’s get started!

Melt butter in a saucepan. Add sugar and stir until melted. Blend in honey, vanilla, salt, cinnamon and water.



Add dry ingredients: oats, wheat germ, bran, cashews, almonds and coconut.


Stir, then place on two rimmed baking sheets.


Bake until golden brown (about 1 ½ hours) stirring every 15 minutes or so.


Let cool on sheets then add dried fruits if desired. Store in an airtight container.


The granola will keep for at least three weeks, but it never lasts nearly that long in our house. We go through about one batch per week!


Serve with Chobani and some fresh berries, in a bowl with milk, sprinkled on ice cream or on its own for a kid-friendly snack.

Six Mile Granola

*adapted from Martha Stewart Living


3 Tbsp. unsalted butter

½ cup brown sugar (or substitute with maple syrup – extra delish!)

½ cup honey or brown rice syrup

1 ½ tsp. coarse salt

½ tsp.  cinnamon

1 cup water

4 ½ cups rolled oats (not quick oats)

½ cup wheat germ

½ cup bran

1 ½ cups unsweetened shredded coconut

1 cup raw cashews

1 cup raw almonds (you can substitute any raw nuts)

½ cup either flax seed meal or chia seeds

1 cup dried cherries, golden raisins, crystallized ginger, etc. if desired.



Preheat oven to 250.

Melt butter in saucepan and stir in sugar until melted.

Stir in honey, vanilla, salt, cinnamon and water until combined.

Stir in oats, wheat germ, bran, cashews, almonds and unsweetened coconut.

Spread mixture on two rimmed baking sheets.

Bake for about 1½ hours, until golden brown, stirring every 15 minutes.

Let cool on sheets then add dried fruit if desired.

Post by Jen Wise: Mom Colored Glasses

Need more tasty recipes and delicious bites? Check out our Let’s Eat Pinterest Board.