This post may contain affiliate links. Please read our disclosure policy.

We didn’t drive the 7 hours to Spokane for Beth’s granola. Or even for the frittata that she and her husband made using eggs gathered from their own hens and spicy peppers, ruby tomatoes, and fresh basil from their garden.

That’s not why we drove to Spokane, but it is why I’m telling you that if they invite you for a meal, clear your calendar.

We made the trek to Spokane for curiosity I suppose. When Beth and Ron invited us to see John Craigie perform in their home, we didn’t know what to expect. Who was this John Craigie guy anyway and could he really be any good if he was performing in peoples homes? But, oh my. It turns out that he’s incredible – tours all over the world, has released seven albums, and is, well, see for yourself here. Because really, I’m here to tell you about Beth and her granola.

I’ve introduced you to her before when she and her family came to spend Easter with us.

Here’s Beth and their sweet dog, Nestle.

Perfect is a strong word, I know. But I’ve decided that this is the perfect granola because it is infinitely versatile: use any combination you like of raw nuts and dried fruits, choose your oil, toss in a handful of chocolate chips if you’re feeling wily.

Granola Before Baking

Beth tells me that this granola began as a recipe from Cooks Illustrated, which was modified by Beth’s friend Mark, and finally perfected (if I haven’t made that clear) by Beth. You’ll notice that I’ve given you a couple of options for baking this. The deep golden brown of the top photo uses the 350 degree version, but a lightly golden version – the 300 degree one – is fantastic  too.

Beth’s Perfect Granola

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Course: Breakfast
Cuisine: American
Calories: 600
Servings: 10 cups
Note that there are two options for baking the granola: the first results in a deeply golden granola, the second delicately golden.


  • 3/4 cup coconut oil or other cooking oil
  • 1/3 cup honey
  • 1/3 cup pure maple syrup
  • 6 cups old fashioned rolled oats I love extra-thick
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw almonds chopped
  • 1/2 cup raw cashews chopped
  • 1 cup coconut flakes
  • 1/2 cup raisins or more


  • Preheat the oven to 350°F for deeply golden granola or 300°F if you enjoy a more delicate crunch.
  • Line 2 baking sheets with parchment paper and set aside.
  • Heat coconut oil, honey, and syrup to a light boil; stir in oats, nuts, and coconut flakes. Divide mixture evenly between the two prepared baking sheets and spread with a spoon or spatula to create an even layer.
  • Bake for 15 minutes, stir granola on each sheet and return to oven, swapping baking sheet positions. Bake for 8 minutes more, and again stir and switch baking sheet positions. Bake for 5 minutes and up to 15 more, until the granola reaches your desired level of golden color.
  • Remove baking sheets, sprinkle half of raisins over each baking sheet and stir. Allow to cool completely. Store in an air tight container.


Calories: 600kcal | Carbohydrates: 62g | Protein: 12g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Sodium: 11mg | Potassium: 474mg | Fiber: 9g | Sugar: 18g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Lorraine @ Not Quite NIgella says:

    The granola looks really good I must say! Perfect for breakfast or even a late night snack 😀