Whole Grain Granola

Name: Whole Grain Granola
Total time: 1 h
Yield: About 8 cups
Cuisine: american
Ingredients: 2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley or wheat); 2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye); 1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination; 1 cup unsweetened coconut chips or shredded coconut; 1 cup raw pepitas (pumpkin seeds); 2/3 cup honey; 1/2 cup extra-virgin olive oil; 1/3 cup dark brown sugar; 1 1/2 teaspoons kosher salt

By Melissa Clark

Updated June 16, 2023

Whole Grain Granola — Andrew Scrivani for The New York Times

Total Time: 1 hour
Rating: 5(452)
Comments: Read comments

This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template. Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether. And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm. If you want to add spices, stir a mix of ground cinnamon, ginger, and cardamom into the honey mixture before baking. It’s easy to make this recipe your own.

Featured in: Beyond Quinoa: The New Ancient Grains

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Ingredients

Yield:About 8 cups

2½cups puffed kamut (or use other puffed whole grains, such as barley or wheat)
2cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)
1½cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination
1cup unsweetened coconut chips or shredded coconut
1cup raw pepitas (pumpkin seeds)
⅔cup honey
½cup extra-virgin olive oil
⅓cup dark brown sugar
1½teaspoons kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 300 degrees. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
Step 2
Bake until golden brown all over, about 35 to 50 minutes. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges. Cool completely before storing airtight.

Ratings

5 out of 5

452 user ratings

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Comments

Judith Keenan7 years ago

I've continued to use, slightly altered, a v. old NYT recipe - how old I don't remember.
3 C rolled oats
1 C nuts - almonds, walnuts, hazelnuts,Brazil, etc
1/2 C coconut flakes
1/2 C honey or maple syrup
1 t. cinnamon
About 30 minutes in a 325 oven
Alterations: 3:2 rather than 3:1 oats:nuts; more coconut.
Fast, easy, and popular

Judy H-M7 years ago

This Mark Bittman recipe is my go to recipe for granola. We always have it in the house and you can alter it with different grains, seeds, dried fruit. I like the lowered sugar content and the lack of extra oil. Plenty of fat in the nuts, seeds and coconut.

Frank7 years ago

Hover over the "i" icon beneath the ingredients list. Voila!

Alexis1 year ago

Everyone loved this, but possibly I added too much honey (as well as other substitutions- rice puffs, kasha instead of pumpkin seeds, but still super helpful way to use up things I had in the cupboard)

Dahlia1 year ago

I find this recipe really salty and reduce the salt volume by half. I’m not afraid of salt generally.

lauren2 years ago

This stuff’s addictive. I’ve made it three times in the past two weeks and gifted some to friends. I like to give the dry ingredients a healthy dusting of cinnamon before adding the wets.

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