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Soft Granola


Sheri came up with this recipe after sampling soft granola in Big Sky, Montana, her family’s home away from home. This recipe cane served either warm or cold as a breakfast cereal. And if you don’t mind sticky fingers, it’s also a great snack to take along on a hike. Use your imagination when considering dried fruit and nut combinations—they will all turn out delicious!


At a glance
8 to 10 servings


3 cups rolled oats

1 cup sliced almonds, pine nuts, chopped walnuts, chopped pecan, or a combination of all 4

1 cup dried cranberries, dried cherries, dried blueberries, or a combination of all

3 1/3 cup canola oil

1/2 cup honey

1 tablespoon vanilla powder




In a large mixing bowl, combine the rolled outs with the nuts and dried fruit. Mix gently and set aside.

In small saucepan over low heat, combine the oil and honey and gently stir for 3 minutes, until mixture is smooth and runny. Remove from heat and pour over the oat, fruit, and nut mixture. Add the vanilla powder. Stir until the oats are evenly coated with the honey mixture. Place in airtight container and store for up to 1 week.

Hint: Sheri prefers to use Bob’s Red Mill brand grains and flours for her recipes.