Martha GoodCookie

Always Climb to the Top

Tom’s Moose Jaw Granola

A few to many years ago, my brother came up with a granola recipe that I have been using for many years. Over the years, I have make a few subtle changes to the recipe, so I will note them on the original recipe, so you can choose.  

The great thing about this recipe is you can also add and subtract items to your taste.  I have taken this granola into the BWCA (Boundary Waters Canoe Area) for our group’s breakfast.  It’s hearty, and packs and carries really well.  I bring dried milk and dried coconut milk for those that want to have it more as a cereal.  It’s pretty darn good eating it straight up too.

I have shared this recipe with many of my friends too, so I’m not sure how far it has gotten in the chain of sharing.  Please enjoy and send me comments on how you like it and if you have made any changes.

Moose Jaw Granola

  1. Heat oven to 400°F and put,
    1. 6 Cups of old fashion oatmeal on a 10”X16” high side cookie sheet (I use parchment paper)
    2. Put the cookies sheet in the oven for 5 minutes (3) times stirring the oats after each roast.
    3. Stop roasting if they start to smoke!!
  3. Prepare while the oats are roasting and put into a bowl,
    1. ½ Cup sunflower seeds (I usually use more and use pumpkin seeds)
    2. 1 Cup whole walnuts, chopped (I sometimes add whole almonds and other nuts instead or also)
    3. 1 Cup pecans, chopped
    4. ½ Cup dried prunes, chopped, and stirred in 1 Tbsp of powder sugar (I use dried cherries or dates)
    5. 1 Cup raisins (sometimes I skip the raisins and add more cherries and dates in their place)
    6. ½ dried cranberries
  5. Lightly mix everything except the oats
  6. When the oats are done roasting stir the oats with
    1. 1 tsp salt
    2. ¼ tsp nutmeg (I use 2 tsp of cinnamon instead)
    3. 4 Tbsp of olive oil
  8. Mix Everything together with
    1. 3 Tbsp maple syrup
    2. 3 Tbsp dark corn syrup (I use 2½ Tbsp honey)
    3. 1 Tbsp Molasses
    4. 2 tsp vanilla
  10. Bake the mixture on 10”X16” high side cookies sheets for 4 minutes (2) times stirring the mixture after each time (I use parchment paper) 
  11. Mix well one more time in a large bowl and let cool. (I leave it on the tray and flatten it with the back of the spoon it makes chucks when cooled).  Break apart and store in a air tight container as the granola will pick up moisture.

Extra Notes: I usually don’t chop any of the nuts.  I usually add other nuts too.  I have been known to add other dried fruit too.  This is where you add what you like.

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