Eight-Grain Granola

Name: Eight-Grain Granola
Total time: 1 h 15 min
Yield: About 6 cups (6 servings)
Ingredients: 2 cups old-fashioned rolled oats; 1 cup kamut flakes or kamut puffs; 1 cup spelt flakes; 2 tablespoons black quinoa; 2 tablespoons millet; 2 tablespoons buckwheat groats; 1 tablespoon teff (an African cereal grain); 1 tablespoon amaranth; 3/4 cup honey; 1/2 cup granulated raw sugar; 2 teaspoons sea salt; 3/4 cup canola oil; 1/4 cup Marcona almonds; 1/4 cup seedless raisins; 1/4 cup dried apricots, coarsely chopped; 1/4 cup dried currants; 1/4 cup dried cranberries

Recipe from Anup Joshi

Adapted by Jeff Gordinier

Updated June 16, 2023

Total Time: 1 hour 15 minutes
Rating: 4(33)
Comments: Read comments

Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and other grains into a healthy power punch. You may need to explore the bulk-food section of your grocery to gather these ingredients, but the extra shopping time will result in a sweet, salty crunch, laden with dried fruit. —Jeff Gordinier

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Ingredients

Yield:About 6 cups (6 servings)

2cups old-fashioned rolled oats
1cup kamut flakes or kamut puffs
1cup spelt flakes
2tablespoons black quinoa
2tablespoons millet
2tablespoons buckwheat groats
1tablespoon teff (an African cereal grain)
1tablespoon amaranth
¾cup honey
½cup granulated raw sugar
2teaspoons sea salt
¾cup canola oil
¼cup Marcona almonds
¼cup seedless raisins
¼cup dried apricots, coarsely chopped
¼cup dried currants
¼cup dried cranberries

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 250 degrees. Line a large baking sheet with parchment paper, and set aside.
Step 2
In a large bowl, combine oats, kamut, spelt, quinoa, millet, buckwheat, teff and amaranth. In a separate bowl, whisk together honey, sugar, salt, oil and almonds. Add to the bowl of grains and mix until well combined.
Step 3
Spread mixture evenly across baking sheet. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden brown; the mixture will still be soft and wet, but will become firm and crisp as it cools. Remove from heat and mix in raisins, apricots, currants and cranberries, then cool completely. If necessary, break up clumps into smaller pieces. Store in an airtight container for up to 1 week.

Ratings

4 out of 5

33 user ratings

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Comments

M.S.Feist7 years ago

try cutting 50-70% of sugar, honey + oil . That changes the recipe from a semi-candy to a healthy granola.

Shifra5 years ago

I pop three tbsp amaranth, 1 tbsp at the time, in a high, hot, deep pot first, and sieve out the unpopped seeds. Otherwise, those seeds are indigestible. Using only 1/3 cup honey, 1/8 cup organic blue agave syrup instead of sugar, 1/4 cup melted coconut oil (instead of 3/4 cup canola) and adding another cup of kamut flakes and a handful of coconut flakes eliminates the oversweetness and many fat calories. My kids/spouse cannot stop eating this. It is gone within a day.

Shifra5 years ago

Marc7 years ago

Too much oil and honey, it sticks and take into big chunks!

M.S.Feist7 years ago

try cutting 50-70% of sugar, honey + oil . That changes the recipe from a semi-candy to a healthy granola.

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