The Ranch Granola

ranch-granola Photo: Sara Remington


  • Unrefined virgin coconut oil, for brushing
  • 6 cups walnut halves
  • 4 cups steel-cut oats
  • 2 cups pecan halves
  • 2 cups almonds, chopped
  • 1 1/4 cups sunflower seeds
  • 2 cups unsweetened shredded coconut
  • 1 tablespoon cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 8 large egg whites
  • 1 3/4 cups pure maple syrup
  • 1 cup dried blueberries
  • 1 cup dried apricots, chopped
  • 1 cup pitted dried dates, chopped


1. Preheat oven to 250°. Brush a rimmed baking sheet with oil.

2. In a large bowl, using your hands, mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg.

3. In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat.

4. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.

5. Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.

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  • Yield: About 20 cups

Nutritional Information

Calories per serving: 365
Fat per serving: 23g
Saturated fat per serving: 5g
Cholesterol per serving: 0mg
Fiber per serving: 6g
Protein per serving: 8g
Carbohydrate per serving: 34g
Sodium per serving: 16mg
Iron per serving: 2mg
Calcium per serving: 61mg

Good to Know

Switch out the nuts and dried fruit. Try raw cashews instead of walnuts, or golden raisins in place of dried apricots.

This Recipe Is

Recipes adapted with permission from the publisher, Rizzoli USA, from "The Ranch at Live Oak Cookbook" by Alex Glasscock and Susan Glasscock. Copyright © 2015