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Jun 2, 2007 01:20 PM

Seeking Sublime Granola Recipe

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:
      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: 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.