Homemade granola with Mara Abbott’s dad Dave

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Having made this granola countless times since Mara first shared her dad’s recipe with me five years ago, I can attest to its deliciousness. I’m happy she’s chosen to pass it along to all of you. Dave Abbott’s granola kick-starts our weekly recipe series. Why recipes? Because cyclists like to eat – and because our writers want to make sure you’re eating the good stuff. – Jessi Braverman

My dad does a lot of things that shame the rest of us normal folk. When he built a “bike shed” in his backyard, it turned out to look like a miniature replica of my parents’ house. It also has electricity, a window that opens and gutters.

But when he claims that granola is a ridiculously easy thing to make, he’s actually right. This recipe is fully customisable. Feel free to add in your favorite varieties of nuts or dried fruits or other creative add ins. Experiment with other sweeteners and oils, like maple syrup or coconut oil. Whatever variety you make, I can guarantee you that your kitchen will smell fabulous.


  • 1/2 cup oil
  • 1/2 cup honey
  • 1/4 teaspoon salt
  • 8 cups oats
  • 1 cup almonds
  • 1 cup cashew, pieces
  • 1 cup sunflower seeds
  • 1 cup wheat germ (optional)


  1. Mix dry ingredients.
  2. Heat 1/2 cup oil and 1/2 cup honey so honey is liquid, add a pinch of salt.
  3. Mix ingredients and dump into a large baking pan.
  4. Cook at 350 degrees Fahrenheit (180 degrees Celsius) for about 30-40 minutes. Stir every 10 minutes or so.
  5. If you want to add any dried fruit or the wheat germ, stir in after the granola has cooled.


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