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November 11, 2015

Grandma Elsie’s Organic Apple-Raisin Granola

As we continue to celebrate Grandma Elsie and our Thanksgiving tradition, here is another one of her tasty recipes: Organic Apple-Raisin Granola. This perfect-for-fall recipe works for breakfast and as a mid-day snack. And if you’re new to the blog and are curious about who Grandma Elsie is, or want to learn more about our Thanksgiving tradition at The Grossman Group, you can do that here.




  • 10 cups (2 pounds) old-fashioned rolled organic oats (do not use quick oats)
  • 2 cups (6 ounces) chopped walnuts
  • 1 cup shredded unsweetened organic coconut

  • 3 tablespoons Grandma Elsie’s cinnamon-sugar mix (2 tablespoons + 2 3/4 teaspoons sugar, 1/4 teaspoon cinnamon, pinch ginger, pinch nutmeg, pinch salt
  • 1/2 teaspoon kosher salt
  • 1 cup organic pure maple syrup
  • 1/4 cup honey
  • 1 1/2 tablespoons organic vanilla extract
  • 1/2 teaspoon organic almond extract
  • 3/4 cup organic canola oil
  • 2 cups chopped dried organic apples
  • 2 cups organic Thompson seedless raisins


  • Adjust oven rack to upper-middle position, heat oven to 250 degrees. Line two large rimmed baking sheets with parchment paper.
  • In a large bowl, combine oats, walnuts, coconut, Grandma Elsie’s, salt and stir.
  • In a small bowl, whisk maple syrup, honey, vanilla extract and almond extract. Whisk in oil until blended.
  • Add the syrup mixture to the oat mixture in the large bowl and stir until the oats are evenly coated and there are no hidden pockets of syrup or dry ingredients in the bowl.
  • Spread the granola mixture in an even layer on the prepared baking sheets. Bake the granola until toasted and golden brown, about 90 minutes, stirring and rotating the sheets every 30 minutes to ensure even baking.
  • Remove from the oven and cool completely. Stir in the dry fruit. Serve or store in an airtight container for up to 3 weeks.
  • You can substitute different dried fruits: mango, pineapple, cranberries, pear, or blueberries. Or different nuts: almonds, pecans, macadamia, or hazelnuts. Do not use quick oats.

 And in case you missed it, last week’s recipe was a fun twist on classic Caribbean Jerk Chicken. Click the link to get the recipe for yourself.

- David Grossman

A special thanks to Brad Whitworth and Peg Champion from Grandma Elsie’s West Coast Test Kitchen for sharing this recipe with us.

Want to learn more about The Grossman Group's Thanksgiving tradition?  Click on the image below:

Grandma Elsie Thanksgiving 2015


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