Eight-Grain Granola Recipe

Name: Eight-Grain Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups old-fashioned rolled oats; 1 cup kamut flakes or kamut puffs; 1 cup spelt flakes; 2 tablespoons black quinoa; 2 tablespoons millet; 2 tablespoons buckwheat groats; 1 tablespoon teff (an African cereal grain); 1 tablespoon amaranth; 3/4 cup honey; 1/2 cup granulated raw sugar; 2 teaspoons sea salt; 3/4 cup canola oil; 1/4 cup Marcona almonds; 1/4 cup seedless raisins; 1/4 cup dried apricots, coarsely chopped; 1/4 cup dried currants; 1/4 cup dried cranberries

Servings: persons

2 cups old-fashioned rolled oats
1 cup kamut flakes or kamut puffs
1 cup spelt flakes
2 tablespoons black quinoa
2 tablespoons millet
2 tablespoons buckwheat groats
1 tablespoon teff (an African cereal grain)
1 tablespoon amaranth
3/4 cup honey
1/2 cup granulated raw sugar
2 teaspoons sea salt
3/4 cup canola oil
1/4 cup Marcona almonds
1/4 cup seedless raisins
1/4 cup dried apricots, coarsely chopped
1/4 cup dried currants
1/4 cup dried cranberries

1
Heat oven to 250 degrees.
2
Line a large baking sheet with parchment paper, and set aside.
3
In a large bowl, combine oats, kamut, spelt, quinoa, millet, buckwheat, teff and amaranth.
4
In a separate bowl, whisk together honey, sugar, salt, oil and almonds.
5
Add to the bowl of grains and mix until well combined.
6
Spread mixture evenly across baking sheet.
7
Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden brown; the mixture will still be soft and wet, but will become firm and crisp as it cools.
8
Remove from heat and mix in raisins, apricots, currants and cranberries, then cool completely.
9
If necessary, break up clumps into smaller pieces.
10
Store in an airtight container for up to 1 week.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups old-fashioned rolled oats, 1 cup kamut flakes or kamut puffs, 1 cup spelt flakes, 2 tablespoons black quinoa, and more.

Yes, Eight-Grain Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eight-Grain Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions