Granola Mix

This is a healthier option that can be eaten for breakfast or as a snack. The combination of all the nuts and honey makes for a sweet treat.

Ingredients Metric US Volume
Pistachios 70 g 2.5 oz ½ cup
Almonds, slivered 60 g 2.1 oz ½ cup
Oatmeal, rolled oats 50 g 1.8 oz ½ cup
Sugar 40 g 1.4 oz 3 tbsp
Water 30 g 1.1 oz 2 tbsp
Corn syrup, light 70 g 2.5 oz 6 tbsp
Honey 25 g 0.9 oz 2 tbsp
cocoa butter 23 g 0.8 oz ¼ cup
Sunflower seeds, roasted, unsalted 40 g 1.4 oz ¼ cup
Flaxseed, whole, raw 10 g 0.4 oz 2 tbsp
Wheat germ 10 g 0.4 oz 1 tbsp
Dried cranberries 40 g 1.4 oz cup
Dried cherries 40 g 1.4 oz cup
Dried apricots, chopped 40 g 1.4 oz cup
Raisins 40 g 1.4 oz cup
Dark couverture, 63%, tempered 250 g 8.8 oz 1 cup
838 g 29.7 oz


  1. Spread the pistachios, almonds, and oatmeal on a sheet pan and roast in a 320°F/160.0°C oven for 3 to 5 minutes until the nuts are lightly roasted. Let cool.
  2. Mix the sugar, water, corn syrup, honey, and cocoa butter in a saucepan, and boil until the syrup reaches 240°F/116°C.
  3. Combine the roasted nuts and oatmeal, the sunflower seeds, flaxseeds, wheat germ, and dried fruits. Pour the cooked syrup over the nut and fruit mixture and stir to mix.
  4. Pour the granola into metal bars measuring 7 × 12 in/178 × 305 mm on a Silpat and cover with another Silpat.
  5. Roll out the granola to make a smooth surface.
  6. Cut into 1 in/25 mm squares, weighing ¼ oz/7 g each. Let set until cool.
  7. Dip each granola square in the tempered dark couverture to coat all sides except the top. Place on parchment paper, and let set for 30 minutes at room temperature.
  8. Store in an airtight container in a cool dark room.