your best homemade granola recipe
- cassoulady Mar 10, 2009 10:54 AM
Hi all, I am looking for a great granola recipe. I have never made granola and always buy it and am sure homemade is better ( and cheaper too). No dietary restrictions so anything will do. I look forward to your ideas!
From a Sunset Magazine cookbook:
8 cups regular rolled oats
1-1/2 C. wheat germ
1-1/2 C firmly packed light brown sugar
1 large package (8 oz) shredded coconut
1-1/2 C. roasted salted cashews
1/2 C. vegetable oil
2 t. vanilla
¾ C. honey
1-1/2 C. dry fruit, chopped as needed (optional)
In large bowl, stir together oats, wheat germ, sugar, coconut, and cashews. Set aside.
In small pan over medium heat, combine oil, honey, and vanilla. Cook, stirring, until bubbly. Pour over oat mixture and mix thoroughly.
Grease two 10x15 (or larger) rimmed baking pans (or use silicon or parchment). Spread mixture evenly in pans. Bake, uncovered, at 325 degrees for 15-20 minutes, stirring two or three times, or until coconut is lightly browned.
Stir granola in pans several times while cooling (otherwise it clumps). Let cool thoroughly, then stir in dried fruit if using. Store in airtight container.
Yield: 16 cups.
Notes: This makes a lot. I typically makes ¾’s of the recipe. When I’ve made the full recipe, it has taken longer—up to 40 minutes—to bake. It may depend on your oven, the size of pans, etc. So you may have to experiment with times. When I bake two pans at a time, I switch the pans midway through the baking.
Other nuts or shelled sunflower seeds can be used. Whole, roasted, salted almonds are good, as are pecans and walnuts. Dates, raisins, dried cherries, dried cranberries, etc. can be used for the fruit in any combination. Dates, however, tend to be moister than other dried fruit and can make the granola less crisp.
I use the recipe from USA Weekend, which is very similar to PAOs recipe from Sunset Magazine, although the cook time/temps are different. Key things to remember are to use old-fashioned rolled oats (the quick cooking type don't work) and to bake the granola low and slow. Here's the link: www.usaweekend.com/06_issues/060226/0...
Yes, I've made it with steel cut oats and loved it! I vary the fruits and nuts depending upon what I've got handy and who I'm making it for (I'm now the granola supplier for my in-laws, and they have various preferences). My personal favorite has slivered almonds, dried cherries, and chopped dried apricots.
McCann's is my go-to for granola and I've never had a problem.
If you are in need of a recipe, Ina Garten's is very good. I use it as a base, but cook at 300-325 instead of 350, and stir often. I also wait about 15 minutes to add the nuts so that they don't burn.
The recipe seems to have an error. It says to mix the cherries in at the beginning...don't add any fruit until the granola has finished cooking...it will burn and be inedible! Lots of dried fruit works well in this recipe.
Thanks - I just made a batch using her recipes as a guide, along with another one. I think mine did get a little browner than it should. I used old fashioned rolled oats, blanched slivered almonds, cashews, hazelnuts, some coconut, honey, maple syrup, vanilla, cinnamon, cardamom, sea salt and vegetable oil. I then add some raisins and chopped dried figs and apricots. We'll see if my husband likes it - I don't really eat it, but thought it was silly for him to spend ten dollars on these little bags of granola!
Here's what the lady on the USA weekend site says about the difference between regular and quick: For the best results, reach for old-fashioned (not quick) oats, which will bake into crisp, golden granola. Cereal made with quick oats clusters better, but the texture is powdery, not crisp, and it tastes of raw starch.
That said, I've never actually tried making granola with quick oats. I keep old-fashioned in the house, so used those. And I've read this thread with interest, because I never tried any other recipes after finding this one. This made the kind of granola that I like, so I didn't look any further....
I get plenty of clumps; as instructed in the recipe I posted the link to, the key is to squeeze small handfuls of granola together before baking it (after adding the liquids). One's hands get quite sticky, but it works well. My husband sometimes helps make granola, and his hands are bigger than mine; his clumps are too big for my preference so I'm continually reminding him "SMALL handfuls, dear, SMALL handfuls" ;-)
rolled oats, the brn sugar, honey, vanilla and oil are the main ingredients. I think the secret ingredient is sesame seeds. I dislike coconut so I don't use it. slivered almonds are very good. I think toasting at 350 is required for browning and carmelization of the nuts and other ingredients, at lower temps it just doesn't happen and it is not nearly as good. You do need to watch it a little closer for burning than you would at lower temps. The biggest problem is that it is so addictive it disappears way too fast.
another poster put up the same query today, posting same response to you that I posted to that poster:
here's a couple of threads to get you started:
and here's a link to the other thread posted today asking for granola recipes: