Great Granola

I haven’t shared a granola recipe lately, so here’s a new one for you. It’s called Great Granola and it’s from where it’s featured as a special recipe from an “A List” cookbook author named Pam Anderson.

Pam Anderson’s recipes are winners and this granola is no exception. It’s easy to make and has the perfect level of sweetness, though she notes in the sidebar that you can reduce the sugar if you want. She also says you can make it clumpy by adding a little extra water and squishing it with your fingers to make clusters. The water forms a mesh with the wheat germ and kind of glues everything together.

My granola is not as clumpy as some, but that’s okay. I kind of like having clumps here and there so when you get one, you feel lucky. Below is how I make it. I use the microwave as a shortcut and for the flavoring, I use vanilla extract.



Great Granola
Prep time
Cook time
Total time
Great Granola lives up to its name if you're a fan of granola made with wheat germ.
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • 2 cups old fashioned oats
  • 1/2 cup wheat germ
  • 2 tablespoons light or dark brown sugar
  • 1/4 teaspoon salt
  • pinch cinnamon (optional)
  • 2/3 cup pecan pieces
  • 1/4 cup maple syrup
  • 3 tablespoons oil
  • 1 tablespoon water (plus a little extra if needed)
  • 1 teaspoon vanilla
  1. Preheat oven to 275 degrees F. Grease a 13x9 inch baking pan (metal).
  2. Mix oats, wheat germ, brown sugar, cinnamon and salt together in a big bowl. Stir in the pecans.
  3. Combine syrup, oil and water in a microwave-safe glass measuring cup. Microwave for about 1 minute or until mixture boils. Stir in the vanilla, then pour over oat mixture and stir very well. Mixture should seem slightly moist and you should be able to form clumps by pressing it together with your fingers. If it is too dry to do this, add a little more water (I didn’t need to).
  4. Transfer the oat mixture to the baking pan and using your fingers, squeeze together as many clumps/clusters as you like.
  5. Bake the granola for about 45-50 minutes, stirring every 15 minutes to avoid burning. It should be golden and should not smell burnt (timing granola is kind of an art) Granola will come out of the oven kind of soft, but will crisp as it cools.

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  1. says

    YUMMY, I love granola. I eat it in the mornings for breakfast and on yogurt for a snack. I really like it on vanilla icecream in the summer with a drizzle of warm honey!!

  2. Sophia says

    I agree with you on clumps; I just like a few. I’ve never made granola, but I’m thinking I’ll have to try this recipe.

  3. says

    I LOVE GRANOLA! Been making it for years. I’m the only one in the house who will eat it, so I love that this recipe isn’t too big. I always make too much at a time. I also love how simple and low fat this one is. Man, they sure pack the fat in the commercial granolas!

  4. Robbie says

    I’ve been reading and baking from your blog for a couple months now and I love it! I hate for my first comment to be a correction, but your instructions above say “cinnamon” but I don’t see it in your or the source recipe. Did you use it? I’m halfway through now, so I’ll just skip it.

  5. says

    Thanks Robbie!

    I was going back and forth about the cinnamon — not sure if I wanted it in here. I did add a pinch to mine. I went ahead and put it in as optional. You can add it for a little extra flavor, but it’s fine without it too.

  6. Shannon says

    I LOVE this recipe, couldn’t tell you how many times I’ve made it. I’ve tried a few other granola recipes, but this is my favorite because it’s not too sweet and easy to modify with other flavors – it’s really good with almond extract and toasted almonds or with honey instead of maple syrup.

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