Laurent Tourondel's Favorite Granola

Recipe from Laurent Tourondel

Adapted by Jeff Gordinier

Updated June 16, 2023

Laurent Tourondel's Favorite Granola
Felicia Perretti for The New York Times
Total Time
30 minutes, plus cooling time
Rating
4(480)
Comments
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This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon and orange zest give it a golden warmth. The granola comes together quickly and will bake in 20 minutes or less. Store in an airtight container for a week, but you’ll probably run out before then. —Jeff Gordinier

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Ingredients

Yield:6 servings
  • 2cups old-fashioned rolled oats
  • 2cups unsweetened cornflakes
  • 1cup steel-cut oats
  • 1cup sliced almonds
  • 1½teaspoons salt
  • 1teaspoon ground cinnamon
  • ½cup honey
  • ½cup maple syrup
  • ¼cup canola oil
  • Finely grated zest of 2 oranges
  • 2vanilla beans, split and scraped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

531 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 85 grams carbohydrates; 7 grams dietary fiber; 45 grams sugars; 10 grams protein; 405 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

  1. Step 1

    Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.

  2. Step 2

    In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.

  3. Step 3

    Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.

  4. Step 4

    When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

Ratings

4 out of 5
480 user ratings
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Comments

Maggie

The steel cut oats add a nice crunch. It's very sweet with the maple syrup and honey and takes about 35 minutes to bake, if using whole almonds, in order to toast the nuts. I added a cup of dried sour cherries and toasted sunflower seeds to cut the sugar rush.
For those of you who don't think you like maple syrup, try Grade B not Grade A. It has a completely different and fuller flavor and costs far less. And, yes, if you want to nix the maple syrup, do not double the honey.

JB

2 vanilla beans! Has he considered what a vanilla bean costs these days? You spend $14 on vanilla beans for granola! Get real. paste or extract.

L.G.

I followed this recipe exactly except I only used 1/4 cup of honey and it turned out delicious and not too sweet. I used organic corn flakes that had some cane sugar so it all balanced out in the end. Highly recommend and plan to make this all the time. The orange zest, vanilla, cinnamon combo is really delicious.

Leora

Question re bake time. Is the total bake time 10-20 minutes or is that the mid point?

D

I would like to know where I can buy unsweetened cornflakes. My local market only carries sweetened cornflakes.

Julie

I bought some today at Rainbow Coop Grocery Store in San Francisco.

marco k.

Insanely good. This is granola crack

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Credits

Adapted from Laurent Tourondel

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