In the Kitchen: Bernice’s Granola

WTNH– Bernice L. Rocque, one of the authors who contributed recipes, represents the Otis Library Friends and their new fundraising cookbook, “A Literary Feast” by showing us how to make Bernice’s Granola.

The cookbook consists of 500 recipes from the eastern Connecticut community, 20 authors and 9 restaurants in an easy 3-ring binder. It’s available from many eastern Connecticut shops and you can order from Debbie Froio at It’s $15 plus shipping.

Rocuqe’s book, “Until the Robin Walks on Snow” is fiction based on family history of the micro-preemie birth of her uncle in 1922.

3Houses is the publishing arm of her teaching/consulting free-lance business, Three Houses Consulting LLC, founded in 1999. Bernice L. Rocque, the owner, is a certified project management professional with teaching, consulting, and library background. For more information, go to

Bernice’s Granola Recipe:

(This makes quite a lot of granola, so halve it if you want a trial size.)

Serve with yogurt or milk or milk substitute such as rice  or almond milk. Serve with fresh fruit such as bananas, strawberries, blueberries, raspberries, and/or dried fruits.  Good on ice cream or frozen yogurt and great added to waffles and pancakes. Can substitute molasses or other desired spices.

2 cups shredded coconut (I use unsweetened)
8 cups old-fashioned oats
2 cups slivered or sliced almonds (or whole almonds chopped a bit)
1/2  cup ground flax seeds
2 T. ground cinnamon
2 T. ground dry ginger
1 T. ground nutmeg
2/3 to 3/4 cup canola oil*
2/3 to 3/4 cup honey*

1.    Heat oven to 350 degrees. Line two baking sheets with foil. Spread shredded coconut onto one and almonds onto another.  Bake 3-5 minutes, but watch…Check coconut at 3 minutes – easy to burn. Nuts will take a little longer. Remove and add to bowl with oats (see step 3).

2.    Reduce oven temperature to 300 degrees. Line two cookie sheets (with 1” edge) with foil and spray lightly with PAM.  Set aside.

3.    In a large bowl combine oats, flax seeds, cinnamon, nutmeg, and ginger. Add almonds and coconut.  Mix well.
4.    Make a well in the center of the ingredients.  Add canola oil and then honey.  Mix VERY well to coat dry ingredients as evenly as possibly with liquids (and I like to smooth out any clusters of granola).

5.    Divide mixture between the two cookie sheets. Spread evenly. It will be thick. Bake 12 minutes, then stir to loosen. Bake another 8 minutes. Granola should be golden; not too dark.

6.    Cool, stirring once early on to break up any clusters.  Store cooled granola in airtight containers.  Keeps well for months.  Enjoy !

*NOTE: I use the larger volume of oil and honey if I expand the recipe to 10 cups oats, and 2.5 cups each almonds and coconut.  The recipe is forgiving; adjust to your taste!

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