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Feb 6, 2007 01:52 PM

Bittman Granola in NYT

So I made Bittman's updated granola last night and had it for breakfast this morning. It's really great. I usually hate all that super-cinnamony/raspberry/honey stuff they sell in stores, and am damned if I'll pay $8 for a smallish Cafe Fanny box of the stuff.

Bittman has a recipe in How to Cook Everything, but it always put me off because it called for one to toast the oats, nuts, etc. in a pan on the stove. Keeping things from burning on the stove is not my long suit.

Now he has a more recent recipe in his Minimalist column in the NYT. Made it last night. You just mix up all the ingreds (except for raisins or whatever dried fruit you want in it) and bake it spread out in a roasting pan. He loves unsweetened coconut and so do I, so the recipe has lots and so did mine. I got it by searching the NYT website, but I subscribe and don't know if it's avail to everybody. If not, I'll post the particulars.

I did oatmeal flakes, chopped walnuts, almonds and a few peanuts, 1/2 inch wide slices of unsweetened coconut, sesame seeds, a tiny bit of cinnamon and about a half cup of grade B maple syrup. mushed it all around and baked til browned and crispy. Then added some raisins.

I made it with the topping I learned in Australia - stewed rhubarb and yoghurt. Fantastic!

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  1. Thank you for mentioning his recipe, which I didn't catch in the paper. I couldn't get it free from the NYT website, but I found it free here:

    1 Reply
    1. I made this not long after it came out with oats, honey, sunflower seeds, almonds, dried cherries, ginger nibs, coconut. Tastes good, but it wasn't as clumpy as I was hoping it would be. Anyone know if I can clump it up by adding more honey and baking it a little longer, or will it burn?

      1 Reply
      1. re: 2m8ohed

        The recipe I use is this one from

        Made as written, it doesn't clump that much. The trick to getting this one to clump is to boil the juice/brown sugar mixture for a couple of minutes longer than called for -- I suppose that it starts getting closer to candy stage, so it makes the granola clump. Note that I use cranberry juice instead of the concentrate (it's what I had on hand the first time, and it worked, so I haven't changed back).

        It's a great basic recipe that you can mix up with whatever ingredients you want.

      2. I agree - I thought the recipe was wonderful! I'm not sure, but some of the clumping might depend on how/what order you mix the ingredients... I made mine with oats, coconut, wheat germ, dates, dried cranberries, pistachios and walnuts. I ended up with good clumping, which i suspect is because i dumped the honey on top of the walnuts and then mixed it - most of my clumps had walnuts in the middle :)

        1 Reply
        1. re: k206

          I think your addition of wheat germ is what helped it clump. I read elsewhere that it was a "clumping agent". Also I think you need to let it cool in the pan so that the liquids set up. I just tried a batch adding 1/2 cup wheat germ, 1 cup sesame seeds, pecans, dried cherries and 1/2 cup canola oil because I just couldn't bring myself to make granola without oil. I have to say I didn't love it. It is fine for a granola to eat with a spoon and milk or yogurt, but I don't think it can compare to my favorite recipe which has plenty of butter and oil and maple syrup in it. I prefer a granola that makes big lumps good for snacking on with your hands.

        2. Can you post the recipe for stewed rhubarb? I have some in the freezer that I cut up, but I have no idea what to do with it!

          2 Replies
          1. re: cheesecake17

            I realize that I'm about 5 months late on this, but rhubarb is easy as pie to cook. You just wash it and chop into pieces about an inch long. Plop all that in a heavy-bottomed sauce pan, add a couple of Tbsps of water and some sugar and cook over low heat until the rhubarb falls apart.

            Be careful not to let it burn. I have been making this and freezing the rhubarb "sauce" for a few years and have it often for breakfast. Great with yogurt.

            I have been freezing it in sandwich bags, smushing down the rhubarb until it's pretty thin and so will defrost quickly- 1 defrosted bag makes one breakfast.

            1. re: oakjoan

              I'm going to try this again with real sugar. I found some recipes online with splenda, so I used the Splenda for Baking. Wasn't at all like what I had tasted. Since rhubarb is in season again, I'll try your recipe. Thanks!

          2. I make granola all the time, and find that I can swap out some of the oats for other rolled grains (like spelt or kamut) for variety, with no problem.