Team Cozmeena Fundraising Granola

Making granola can be a fun group activity and a great fundraiser. The project works well with teens and younger children.


  • 1        Large wooden or metal bowl
  • 1        Large wooden spoon
  • 1        Large metal spoon
  • 1        Cup dry measuring cup
  • 1        Tbsp measuring spoon
  • 2        14” x 18”metal baking pans or 4—9”x13” baking pans
  • 1        Medium sized mixing bowl
  • 1        Cutting Board, medium size
  • 1        Sharp cutting Knife
  • 1        2 cup or 4 cup liquid measuring cup
  • 1        Whisk or medium sized spoon
  • 1        Timer
  • 2        Racks centered and separated evenly in oven
  • 1        Roll Paper towel
  • 1        Bottle Windex


  • 1 cylinder   Whole Oats (42 oz.—12-13 cups)
  • 4 cups (1.25 oz)   Cashew Pieces/Whole Cashews
  • 4 cups (1.0 lbs)    Sliced Almonds
  • 2 cups  (.65 oz)    Sunflower Seeds
  • 2 Cups  (.7oz)       Sweetened Coconut(1/2 of .14 oz bag)
  • 3 Tbsp        Allspice
  • 4 Tbsp        Cinnamon
  • 1 cup          Packed Splenda Brown Sugar
  • 1 cup           Butter (2 sticks)
  • ½ cup         Honey
  • 3 Cups        Chopped Dates
  • ¼ Cup         Whole wheat flour
  • 3 cups        Dried cranberries
  • 3 cups        Raisins

Cooking Directions

  1. Pre-heat oven to 300 degrees.  Clean work-surface with soap and water, Windex and paper towel.
  2. Combine all dry ingredients in large mixing bowl. Stir at least 25 strokes turning mixture over completely each time.  Break up any clumps with fingers; be sure Splenda Brown Sugar, spices and coconut are evenly distributed.
  3. Put butter and honey together in 4 cup glass measuring cup.  Melt together in microwave in for 1:30 minutes or until just melted.  (No need to over heat).  Whisk to combine the honey and butter until it is thoroughly mixed.  Pour over dry ingredients.  Stir well (at least 25 strokes) evenly distributing butter/honey mixture over dry ingredients.
  4. Pour mixture equally into 2 (or 4) rectangular baking pans (14x18). Place in oven on two racks. Set timer for 15 minutes.
  5. Dusting and Chopping Dates:  While Granola is cooking, pour half of ¼ cup whole wheat flour into large mixing bowl.  Place 3 cups of whole dates into flour mixing them around to cover dates completely (use more flour as needed to cover).  Place floured dates on cutting board and slice each date one time vertically (lengthwise) and 3 times horizontally (across). This can be done by stacking several dates at a time. Discard any extra flour when finished.
  6. When timer goes off remove from oven and stir completely including edges (at least 6 strokes).  Return Granola to oven.  Set timer for another 15 minutes.
  7. Mix together all dried fruits in medium-sized mixing bowl breaking us any clumps with fingers (at least 15 strokes).
  8. When timer goes off from the second 15 minute round, remove pans from oven and set on top of stove (or other heat-proof surface).  Divide dried fruit mixture between both pans.  Stir together fruit and Granola mixture including the edges (at least 6 good strokes).
  9. Return completed Granola to oven and bake another 15 minutes.
  10. Remove from oven and let cool completely. Turn oven off.
  11. Clean and dry all tools and bowls.  Wipe down counters.  Sweep floor.

Preparing and Packaging the Jars for Cozmeena Granola

  1. Empty all jars of paper and remove any adhesive labels.
  2. Put lids on jars.
  3. Clean tops of lids with Windex and paper towel
  4. Stamp/Emboss Gold Cozmeena Authenticity Labels.
  5. Stick one stamp to top of each jar.  Press edges firmly.
  6. Print Cozmeea labels both front and back
  7. Adhere both labels evenly: one on the front and one on the back of each jar taking care to measure and be as precise as possible.  Press firmly but try not to press creases in to label.
  8. Cut ribbon into pieces approximately 16” long making angled cuts on the ends.
  9. Tie ribbon neatly around the neck of the jar
  10. Fill jars with cooled Cozmeena granola to the top of the wide    part of the jar (before the bottle neck starts).