Breakfast Microwave Granola (University Foodie)

Published on February 1st, 2013 | by Rachel Budke


Microwave Granola

I usually don’t eat breakfast, but this semester a couple days a week I have class from 9:30-1:30, so I definitely need something to hold me over until I eat lunch.  I enjoy making oatmeal for the mornings, but I wanted to try something a little bit different.  This granola turned out really tasty and it was fun to think about what I wanted to put in it!  You could certainly add whatever nuts and dried fruit you like most.  It’s not overly crunchy, which is how I tend to like my granola.  I recently bought some PB2 Powdered Peanut Butter, which is perfect to sprinkle over the top!  I definitely recommend checking that product out, it’s pretty neat.

Makes 6 Servings


  • 3 cups oats
  • 2 cups wheat germ
  • 1/2 cup chopped walnuts
  • 1/3 cup pecans
  • 1/2 cup sliced almonds
  • 1/2 cup shredded coconut
  • 2 teaspoons vanilla extract
  • 3 teaspoons pumpkin pie spice
  • 2/3 cup agave nectar
  • 1/2 teaspoon salt


  1. In a large microwave safe bowl, stir together all of the ingredients until everything is coated with the agave nectar.
  2. Microwave for 4 minutes, stir, and then microwave another 4 minutes.
  3. With parchment or waxed paper, spread out the granola in a thin layer until cooled.
  4. Store in an airtight container.

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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

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