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Seeking Sublime Granola Recipe

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I want to make my father homemade Granola for Father's Day.

He likes nuts and dried fruit... and I don't care if it has oil and sugar and isn't low calorie!

Anyone have the utmost in Granola recipes?

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  1. This is medium-calorie granola - sugar but no oil. (my dad calls it "grin"-ola -- ha...ha...)
    Sorry it isn't too exact - but it's delicious!

    1. Dissolve about 1/2 c brown sugar, 1 c apple juice concentrate (the frozen kind, thawed), and 1/2-3/4 c maple syrup in a small saucepan over M-L heat. (You can vary amounts based on how sweet you want the granola to turn out.)
    2. Pour mixture over 3-4 cups of oats (again, the proportion of liquid to oats depends on how sweet you want the end result to be).
    3. Spread sticky oat mixture on a baking sheet and bake at 300, stirring every 10 minutes, until the mixture crisps up. (Watch carefully - once it gets to its done point, it will go from done to burnt quickly!)
    4. Cool, add your yummy mix-ins:
    Toasted nuts, dried fruit, coconut, banana chips, etc.
    5. Stir in up to 1 c wheat germ (gotta make it healthier somehow!)

    Store in an airtight container. Enjoy with milk, yogurt, frozen yogurt, or out-of-hand.

    1. Haven't tried it, but Ina Garten on FoodTV made one was was drool-worthy looking:
      http://www.foodnetwork.com/food/recip...
      But read the reviews for "improvement" hints.

      1. I don't know why, but in this day and age, when healthy seems so important to most of us 'eaters' where are all the granola recipes? I want decadent. I want delicious. I want them to be simply perfect in every way. I want flavor, major flavor. I want it to be able to travel with me to wherever I'm driving off to. I want to freeze it in big batches for later use and pulling out. I know, I want much, and only so few entries, what a dilemma.

        1. After much searching and experimentation, I found a recipe I riffed on to my taste here: http://www.travelerslunchbox.com/jour... I don't want to use butter for everyday eats granola, so usually sub almond, walnut, canola, or sesame oil. I also add wheat germ to the recipe to increase the fiber and nutritional value. As a nice side effect, the wheat germ also makes it more clumpy. I've also made this recipe with half the nuts and reduced the sugar by a fourth, and found it still works. As written, it's rich and nutty and I'd say fits the bill for "utmost" in granola recipes.

          8 Replies
          1. re: amyzan

            thanks Amy, I'm checking it out. bought a ton of ingredients today for the task.

            1. re: amyzan

              hum, thought I already posted this here. where'd it go? oh well, thank you so much for that wonderful recipe and site. I loved the story that person wrote and am so enthused to make it. I must get quick oats now however, all the ones I've read have said stay away from the quick oats, so you know what I bought? regular, I'll go get the quick ones for when I attempt this and I will report back, thanks again.

              1. re: iL Divo

                I'm so glad you mentioned that bit about the oats, because I remember now that the first time I made it all I had was regular rolled oats. I buzzed half the amount in the recipe briefly in the food processor, half only because I was leery of quick oats. There definitely weren't as many clumps in that first batch, but that was okay by me. I bought quick oats for the next time I made it, and there was a big difference in texture. Both are good, just different in texture, so I wouldn't hesitate to make the recipe with reguar rolled oats.

                1. re: amyzan

                  thanks for the help Amy, I do have all ingredients now, just gotta get home for some days on end, to master the recipe is all

                  1. re: iL Divo

                    I love my granola. It started with Bittman's baked granola recipe which is online somewhere.

                    I was skeptical about the maple syrup at first, but it's perfect.

                    It's just oatmeal mixed with nuts, dried fruit and coconut (I use the strips rather than the tiny flakes) mixed up. The granola, nuts, coconut and maple syrup are mixed together and baked, after baking is complete, you add the fruit. I also add sesame seeds. I like to use lots of different kinds of nuts - pistachios, almonds, lots of walnuts, and hazelnuts. I don't like peanuts in it.

                    I add chopped dried apricots, dates, figs, nectarines, pears and raisins after the cooking is done so that they don't dry out. We go through a big glass jar of it about every two weeks.

                    Be sure to look for Bittman's BAKED recipe, as he has one that's cooked on top of the stove which is a real pain.

              2. re: amyzan

                Thank you for posting this recipe link. I think I usually make pretty good granola - loosely based on Ina Garten's recipe, but I loved this recipe. It is a totally different texture, which I really like. Does anyone have any recommendations for replacing the brown sugar with maple syrup? Do you think you need to cut back on the water if you do so? I like it clumpy!

                1. re: Susan627

                  Yeah, I'd definitely cut back on the water if you subbed maple syrup for brown sugar. I don't know maple syrup's water percentage (maybe google that up?) but I'd think you'd have to reduce the water by at least 25% or more? I'm glad you enjoyed the recipe.

                  1. re: Susan627

                    I watched IG make hers a couple of weeks ago on her show again, which is rerun after rerun after rerun.
                    I now know I put way too many ingredients in mine

                2. Have you tried a Honey-toasted Fruit Muesli? A different type of granola but really tasty.

                  http://www.101cookbooks.com/archives/...

                  1. This quinoa granola is awesome, i make it allllll the time. The quinoa (you just bake it from raw) gets fluffy and crispy! I omit the buckwheat and just use more quinoa, and the coconut oil is a must- don't swap for something else.
                    http://www.hungryhungryhippie.com/qui...

                    1. I love, love, love this one:

                      http://www.nigella.com/recipes/view/a...

                      It's very, very forgiving- you can substitute nearly to your heart's content -- I make mine only lightly sweet, and usually doll it up with whatever's on sale at the natural-foods store this week (they have an entire wall of bulk bins, and heavy traffic means that everything gets rotated regularly)

                      My recurring favorite seems to be flaxseed, toasted sliced almonds, pecans, and dried cranberries -- but it sometimes goes tropical with mango and pineapple and coconut, and sometimes just straight-up walnuts and raisins.

                      But always, always toasted pumpkin seeds.

                      1. I use a Bill Granger recipe as a base: http://www.lifestylefood.com.au/recip... but like everyone else I mix it up. I like to use coconut oil, sometimes a bit of cinnamon, sometimes a drizzle of maple or honey. I usually add some chia and (ground) flax seeds.

                        Yesterday's batch was a coconut, almond and freeze-dried raspberry version, delicious.

                        1 Reply
                        1. re: helen_m

                          You had me at Bill Granger! The man is such a friendly and inviting host and for homecooks a dream. This week I followed his baked riice pudding with caramelized bananas for the fourth time and I will def. give the link a go. Thanks.

                        2. Wow, another ancient thread revival. I've made Alton's version a few times, and it is good, and you're able to alter it to your taste, etc...but by the time you buy all the ingredients (and have'em leftover) it truly turns out cheaper (for me) to just buy it at my local health food store

                          1. I've been making this Martha Rose Shulman recipe from the NY Times for the past couple of years. It is wonderful and not too sweet. I usually sub flax meal for half of the coconut.
                            http://www.nytimes.com/2012/12/19/hea...

                            1. I cook my granola in a 6 quart crockpot with the lid off. THE LID OFF. On HIGH, I cook the items in step 1 for 1 hour, stirring every 20 minutes. I use a wooden spoon for this, and scrape off the sticky oatmeal after each stir. This step distributes the oil and honey throughout the oat mixture. Now switch to LOW, and add the items in step 2, still stirring every 20 minutes, for 2-4 hours (mine takes 2), depending on your crockpot, humidty, etc. After the first hour on Low I clean the spoon with water, then dry it well. At this point the granola is hardly sticking, and I find another hour works for me. You may need to go longer, or shorter, but as soon as the spoon remains clean, you have about an hour to go, but don't go over 4 hours. I pour the finished granola into a 9x13 pan to cool, then into a plastic tub that seals well. I've made this about 6 times now, and it is delicious. Feel free to change any of the items around. I'm going to do a batch with cashews, and another with pistachios, but haven't determined the other item changes yet..

                              Step 1 HIGH one hour, lid off
                              5 cups regular rolled oats – 1 cup whole raw almonds – 1/4 cup each canola oil and honey, 1 tablespoon vanilla ext., or too taste (I use 2)

                              Step 2 LOW
                              1/2 cup each, dried cranberries, shredded coconut (Bakers is fine), sunflower kernals (not seeds).

                              If you can use Sam's Club, they have 5 lb Sue Bee Honey for $16, and 5 lb Daily Chef Honey $13 (not usually in stock where I live) and 3lb Crasins for only $8. These are very good prices.

                              3 Replies
                              1. re: chilehead1953

                                Cool idea...does it come out clumpy, or more of a loose mix, like a cereal?

                                1. re: BiscuitBoy

                                  It's completely loose, so it works well as a cereal, and I also stir it into my homemade yogurt. Added two pics for you. I'm not sure if you want it clumpy or not, but if you do... I suppose if you tried adding a bit more honey in step 1 it wouldn't clump for you as the heat in the first step distributes it so evenly. I'd try adding more honey at the second step, possibly the lower heat won't make it spread out as much. Good luck.

                                   
                                   
                                2. re: chilehead1953

                                  Wow...that's a helluva lot of work. Mine (NYT recipe) just mixes up in a big bowl, divide between 2 parchment-lined baking sheets, bake ~35 min at 300°F turning the pans midway through baking. Sprinkle on dried fruits after mostly cooled. DONE! This is a clumpier recipe if you wait for it to cool.