Granola
Updated April 11, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4cups flaked or rolled oats
- 1cup oat bran
- 1cup coconut chips
- 1cup chopped or slivered nuts (almonds, pecans, cashews)
- ½ to 1teaspoon freshly grated nutmeg (to taste)
- 1 to 2cups raisins or other chopped dried fruit (optional)
- 1tablespoon ground cinnamon
- ½teaspoon salt (optional)
- 6tablespoons canola oil, grape seed oil or rice bran oil
- 6tablespoons mild honey, such as clover (add a tablespoon or 2 more if you want it sweeter)
- 1tablespoon pure vanilla extract
Nutritional analysis per serving (14 servings)
304 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 7 grams protein; 87 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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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!
6 TBSP of honey is essential in making it clump up while cooling. I’ve messed around with this recipe a lot and even tried coconut oil. It’s perfect as is if you can accept that you’ll have 6 TBSP of a sweetener to 6 cups of oats, nut, etc.
If you use the convection setting on an oven: 1. Do you have to rotate the sheets, and 2. Do you need to adjust cooking time and/or temp.? I assume stirring the granola is always necessary. Thanks! (New to this convection oven thing.)
@JNOV: DERP. NO stirring in this recipe. I’ll try it on the convection setting and without moving the trays and report my findings.
Add raisons after baking 20 or so minutes. Otherwise too hard and chewy. I'm allergic to coconut but, with the honey and raisons, the granola was sweet enough without being too sweet.
Advertisement