Flora’s Granola

Prep Time: 1 Hour
Yields: 8 Cups

Flora Landwehr, owner of Elliott House in Amite, LA, received this recipe from her daughter who discovered it while in college. Flora was surprised to find that her bed and breakfast guests preferred granola to a traditional Southern breakfast. This delicious granola has become one of the most requested recipes from Elliott House’s kitchen.


  • 1 tbsp peanut butter
  • 2/3 cup honey
  • ½ cup Canola oil
  • 3 cups old fashioned oats
  • 1 cup wheat germ
  • ½ cup sunflower kernels
  • ½ cup sesame seeds
  • ½ cup sliced almonds

Preheat oven to 350°F. In a large mixing bowl, combine peanut butter, honey and oil. Using a wire whisk, whip until peanut butter is liquefied. Add all remaining ingredients. Using a large cooking spoon, stir until dried ingredients are well coated. Oil a 9" x 13" baking sheet with 1-inch lip. Spread the granola evenly over the sheet and bake for 20 minutes, turning pan once, until granola is golden and toasted. Remove granola from the oven and allow to cool. Store in an airtight container. If refrigerated, the granola will keep for approximately one week. Flora recommends serving her homemade granola with plain yogurt and a mixture of fresh seasonal fruit. I recommend serving it with my Bittersweet Plantation Dairy Creole Cream Cheese or eating it as you would cold cereal.

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