Granola
Updated April 10, 2023
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
4 cups flaked or rolled oats
1 cup oat bran
1 cup coconut chips
1 cup chopped or slivered nuts (almonds, pecans, cashews)
½ to 1 teaspoon freshly grated nutmeg (to taste)
1 to 2 cups raisins or other chopped dried fruit (optional)
1 tablespoon ground cinnamon
½ teaspoon salt (optional)
6 tablespoons canola oil, grape seed oil or rice bran oil
6 tablespoons mild honey, such as clover (add a tablespoon or 2 more if you want it sweeter)
1 tablespoon pure vanilla extract
Nutritional analysis per serving
48 grams carbs; 355 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 7 grams fiber; 102 milligrams sodium; 8 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
- Step 2
Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not let it come to a simmer. Remove from the heat and stir into the dry ingredients. Mix until evenly coated.
- Step 3
Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before breaking up into clumps. Store in well sealed jars, bags or containers.
Advance preparation: This will keep well for several weeks in a well-sealed jar.
Private Notes
Comments
Caution: do not add dried fruit with all the other dry ingredients; they get charred at 300 deg F for 30 mins. (Raisins particularly.). I ruined a few batches by following this part of the recipe. Put them in uncooked at the end.
I like using coconut oil with this granola. I also like using half honey and half maple syrup. And, yes, more nuts and seeds (almonds and sunflower seeds especially.
Very pleasant - not too sweet, with a soft texture. I added some orange zest and used dried cranberries as the dried fruit. A keeper!
I added the dried fruit and some hulled hemp seeds 10 minutes before it was done baking. T hat seemed to incorporate the flavors and textures well.
Soak the dried fruit in water or apple juice first to prevent scorching. Works for baked goods too.
This is my go-to granola which I make a couple times a month. I like to leave the almonds whole. They crisp up nicely and add interest and variety to the mix. As others have suggested, I add the raisins to the pan when I've taken the granola out of the oven. That way they don't burn.