By Mayo Clinic Staff

Dietitian's tip:

Slowly toasting this granola at a low oven temperature allows for even browning. The wheat germ should be raw (untoasted), or it may burn. Serve with soy milk (soya milk) or yogurt topped with fruit.

Number of servings

Makes 20 servings


  1. 4 cups old-fashioned rolled oats
  2. 2 cups puffed brown rice
  3. 3/4 cup wheat bran
  4. 1/2 cup raw wheat germ
  5. 3 tablespoons raw sunflower seeds
  6. 3 tablespoons chopped walnuts
  7. 1/4 cup fat-free dry milk
  8. 3/4 cup dark honey
  9. 1/3 cup olive oil or canola oil
  10. 1 teaspoon vanilla extract
  11. 1/2 teaspoon pure almond extract
  12. 1/2 cup dried cranberries, chopped
  13. 1/2 cup dried blueberries, chopped


Preheat the oven to 250 F. Have ready a large, heavy, nonstick baking sheet.

In a large bowl, combine the oats, puffed rice, wheat bran, wheat germ, sunflower seeds, walnuts and dry milk. Stir until well blended.

In a small saucepan, stir together the honey and oil over medium-low heat until well blended. Don't let the mixture boil. Stir in the vanilla and almond extracts. Add the warm honey mixture to the dry ingredients and stir quickly until well combined.

Spread the mixture evenly on the baking sheet. Bake for 1 hour, stirring every 20 minutes to ensure even browning. Add the berries during the last 10 minutes of baking time and toss gently to mix. Transfer the baking sheet to a wire rack and let the granola cool completely. Store in airtight containers in the refrigerator. Makes about 10 cups.

Nutritional analysis per serving

Serving size :about 1/2 cup

  • Total carbohydrate 34 g
  • Dietary fiber 4 g
  • Sodium 8 mg
  • Saturated fat < 1 g
  • Total fat 7 g
  • Cholesterol 0 mg
  • Protein 5 g
  • Monounsaturated fat 4 g
  • Calories 219

This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

June 30, 2012