My Grandma was a big collector of recipes, and when she passed, I got her accordion file of all the recipes she collected. Some recipes were in the newspaper dating back to the 60’s. She had so many recipes in fact that 10 years ago, my parents asked her for her favorites and they made them into a family cookbook. That year, everyone got a copy as a Christmas present. This recipe is a take on a recipe from that cookbook but I don’t ever remember her actually making it. Originally this was a newspaper clipping from a restaurant in Friday Harbor. My kiddos love yogurt and they really love granola with their yogurt. After too many years of buying granola, I finally decided to make some. I found some recipes online and they were only ok. It wasn’t until I was thumbing through my old, tired cookbook and saw there was a granola recipe, so I decided to try it! Man, was it good! But me being me, I of course changed things to make it what it is now. I changed the corn syrup to maple syrup and brown sugar, and changed the tired  purple raisins into amaretto soaked golden raisins. The old granola I used to make would stay in the cupboard for a month or more but  now I make a double batch of this and it lasts maybe a week! Granola 1

Granola 2


Yield: 6c

5c Rolled oats

1t Cinnamon

1c Golden Raisins

1 shot Almond Liqueur

1 shot Water

1/2c Oil

1/2c Brown Sugar

1/2c Maple Syrup

1T Vanilla

1t Salt

1c Almonds

Granola 3

To Start: Soak raisins in almond liqueur and water for 20 minutes. Drain the raisins but keeping 1/4c of the soaking liquid. Lay to dry on a paper towel and set aside. Preheat oven to 350°.


Step One: In a large bowl mix together oats and cinnamon and set aside.

Step Two: In a medium pot add brown sugar, maple syrup, oil, the soaking liquid, and salt. On medium/low heat bring the mixture to genital boil, but boiling sugar rises rapidly, so be careful!

Step Three: Take the sugar mixture off the heat and add the vanilla. Pour the mixture on top of the oat mixture and stir to make sure everything is coated evenly.

Step Four: On parchment lined cookie sheets spread the granola into a thin layer. You may need 2 sheets. Bake for 10 minutes and stir, trying not to break up any bunches. Then bake for another 10 minutes.

Step Five: Stir the granola, then add the almonds on top of the granola and bake for another 10 minutes.

Step Six: Stir the granola again, add the raisins to the top of the granola and bake for 5 more minutes.

To Finish: Remove from the oven and allow to cool completely, before adding it to your favorite yogurt.

Almond Granola

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