Granola
Updated May 2, 2024
- Total Time
- 1 hour
- Cook Time
- 45 minutes to one hour
- Rating
- Comments
- Read comments
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Ingredients
- 6cups flaked or rolled oats
- 2cups oat bran
- ½cup flax seeds, coarsely ground
- ½cup coconut, flaked or shaved optional
- 1cup chopped nuts (I recommend almonds and pecans)
- ½ to 1teaspoon freshly grated nutmeg (to taste)
- 2 to 3teaspoons ground cinnamon (to taste)
- ½ to ¾teaspoon salt (optional)
- ⅓cup canola oil
- ½cup mild honey, such as clover
- 1tablespoon vanilla
- 1 to 2cups raisins (optional)
For the Granola
Nutritional analysis per serving (14 servings)
393 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 59 grams carbohydrates; 9 grams dietary fiber; 22 grams sugars; 11 grams protein; 113 milligrams sodium
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
For the Granola
- Step 1
Preheat the oven to 325 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or in a measuring cup, and warm over low heat or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.
- Step 2
Spread the granola mixture on the sheet pans, and bake for about 45 minutes to one hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.
- Advance preparation: This will keep well for several weeks in the freezer.A previous version of this recipe described oats as gluten-free. In fact, while oats do not contain gluten, it may be added during processing. The reference has been deleted.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I have been making my own granola for years, with variable results. This is the best recipe I have found and it is delicious! The only changes I have made are to reduce the honey to 1/4 cup, nutmeg to 1/4 tsp., cinnamon to 1/2 tsp. and to omit the raisins. For breakfast with fresh blueberries and unsweetened almond milk, it can't be beat!
This turned out a bit too dry -- the mixture seemed dry even before I put it in the oven -- so I'm making a note to watch for that and maybe increase the amount of oil/honey slightly next time.
This is a less oily and less sweet granola than others on NYT Cooking; Like Lisa, I found it a bit too dry, so I added a couple tbsps of oil and maple syrup (instead of honey). Also, I doubled the nuts. Due to careless recipe reading, I put the two baking sheets on the middle and top racks. The batch was cooking too fast, so I re-read the recipe and moved the trays to the middle and bottom for the last 10. I'm eating a bowl of the granola now--it's not showy, but it's good.
question for you experienced with granola. Why do the flax seeds need to be ground? What happens if I don’t? Thanks!
Yes, recipe is too dry. Yes, 45 minutes is too long.
Two changes we like: using coconut oil instead of the canola oil and for the nuts, try almonds and hazelnuts. Also, we add the honey after roasting in the oven, this might help with the over-browning some have noted here. After roasting the dry mixture dump everything into a bowl and toss with the honey and raisins. Leave in the bowl until cool, stirring occasionally, then store.
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