Better than store-bought.
Sweet, and salty, this basic granola recipe is foolproof. It is highly adaptable in terms of add-ins and flavor preferences. Make it sweeter or saltier by adjusting measures according to taste. I personally don’t care for coconut flakes, so I omit them entirely. Any combination of nuts can be added to the oats to bake in the oven, and dried fruits and candy chips can be mixed in once it is cooked. The truth is, I throw in handfuls of whatever I have— it’s impossible to go too wrong. Get creative! Cinnamon lovers can add some spice.
Fill glass jars for gifts year-round, and pack small bags for snacks. This is so much more economical and fresher than any packaged granola you can buy. Top yogurt or ice cream or eat by the handful. It will last a few days in a closed glass jar (only if you hide it- it will go fast!)
This basic recipe is adapted from Daniel Humm, Eleven Madison Park, New York, and Sam Sifton in NY Times Cooking. Make it sourdough; see the variation below, inspired by King Arthur Baking.
Ingredients
- •651 ml (2 ¾ cups) rolled oats
- •237 ml (1 cup) almonds, walnuts, cashews, pistachios- any combination
- •79 ml (⅓ cup) pumpkin seeds
- •7.5 ml (½ tablespoon) kosher salt
- •118 ml (½ cup) light brown sugar
- •79 ml (⅓ cup) maple syrup
- •79 ml (⅓ cup) extra virgin olive oil
- •177 ml (¾ cup) chocolate chips, raisins or any dried fruits (optional)
OPTIONS
Add any (or all) to the mix before baking
3/4 cup (12g) puffed rice
1-2 tablespoons flax seeds
1-2 tablespoons chia seeds
My favorite variation is to add a sourdough starter (or discard) inspired by Make it Sourdough! Inspired by King Arthur. Add a big spoonful (up to 1/3 cup) to the mix before baking. For granola with a subtle sourdough flavor, use a recently fed starter. Discard starter will add more tanginess. If adding sourdough starter, reduce the sugars according to your preference.
“Because the starter binds the oats, nuts, and seeds, you can cut back on the amount of sugar, honey, or syrup, which otherwise functions as the edible “glue” that holds the granola together. As an added bonus, the inclusion of sourdough starter ensures light and crispy clusters in every bite.”
Preparation
Preheat oven to 149°C (300°F). In a large bowl, mix together the oats, nuts and seeds and salt.
In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven, and mix into it the dried fruits or chocolate chips. Allow to cool to room temperature.
