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Mar 15, 2012 07:22 PM

I would love to have a great granola recipe

I have gotten hooked on Greek yogurt with honey and granola. I haven't found a granola in the markets that I really can't do without. I once had some homemade peanut butter granola that I thought was very good but can't remember who gave it to me. Does anyone have a really good
recipe or know of a particular brand that is exceptional? I would really love to make my own fresh.

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    2 cups slivered almonds, lightly toasted
    2 cups pecans, lightly toasted and chopped

    Warm the following gently:

    ½ cup honey
    ½ cup maple syrup
    1/3 cup butter
    1/3 cup vegetable oil
    2 t. vanilla

    Mix in a giant bowl:

    the toasted nuts
    ½ cup white sesame seeds
    3 cups rolled wheat flakes
    3 cups rolled oats
    some nutmeg

    Pour the warm liquids over the dry stuff and mix well. Put on a baking sheet and bake for about 30 minutes at 325 degrees, stirring every 5 or so minutes.

    Cool in pan on a rack, stirring occasionally.

    When cool, stir in:

    About ½ cup or so of very finely chopped dates (can be purchased at food co-ops).

    1 Reply
    1. re: sandylc

      My recipe is pretty similar... but you cook yours much quicker. Do you really stir every 5 mins? I have to try this.

    2. This might be the best granola I have ever had, love the texture mixed in with plain yogurt and fruit. Adopted from Alton Brown. I have gone to just weighing everything into the bowl, goes much quicker and less mess (I make it about once a week!)

      5 oz (1/4 cup plus 2 tablespoons) maple syrup
      2 oz (1/4 cup) vegetable oil
      1/2 teaspoon salt
      11 oz (3 cups) rolled oats
      8 oz nuts:
      1 cup slivered almonds or chopped raw almonds
      1 cup raw pumpkin seeds (pepitas)
      Or chopped walnuts and / or pecans
      1 – 1 ½ oz (1/4 cup or less) brown sugar

      Preheat oven to 250 degrees F.

      In a large bowl, combine maple syrup, oil, and salt. Add the oats, nuts, and brown sugar; mix well.

      Pour onto 2 sheet pans covered with parchment paper. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

      Remove from oven, cool and put into airtight containers.

      1 Reply
      1. re: firecooked

        I've had phenomenal success with this recipe (, but subbing out vegetable oil with grapeseed oil. I've also subbed agave nectar for the maple syrup with good results as well. The nuts and dried fruit are pretty interchangeable... generally I have to make double batches since my husband tends to scarf the whole thing himself!

      2. Melissa Clark's olive oil granola is delicious. Recipe from Dinner: A Love Story here:

        3 cups old-fashioned rolled oats
        1 1/2 cups raw pistachios, hulled
        1 cup raw pumpkin seeds (pepitas), hulled
        1 cup coconut chips
        3/4 cup pure maple syrup
        1/2 cup extra virgin olive oil
        1/2 cup packed light brown sugar
        1 teaspoon kosher salt
        1/2 teaspoon ground cinnamon
        1/2 teaspoon ground cardamom

        Special equipment
        Medium-size mason jars or any old glass jars
        Plain shipping tags

        Preheat oven to 300°F. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Transfer granola to a large bowl and let cool. Add to jars when completely cool.

        * * * * * * * * * *

        Homemade granola is so wonderful, any good recipe will be great compared to store-bought. As long as you don't over or under cook it and use ingredients you like, it will be awesome. I love adding dried fruit at the time I'm eating it, especially chopped dried figs and dried tart cherries. If you add them before it softens the granola and you will be sad.

        Oh and I'm not a big cardamon fan and I still love the cardamon in this recipe--it just adds a slightly exotic depth of flavor. It doesn't taste cardamon-y.

        4 Replies
        1. re: butterfat

          I'm off to a good start. I will try all these recipes one by one. They all sound perfect. Thank you so much.

          1. re: SoozyQ

            IMO, the key to making it really good is to cook the holy heck out of it. I go past golden, way into brown, and it really brings out the flavor and sweetness of the oats. I only use 1/4 cup oil to 6 cups of oats.

            1. re: SoozyQ

              Also note the proportion of sugar between the recipes. Don't hesitate to adjust some to your taste! And thanks for the question, I am getting a lot of new ideas too!

            2. re: butterfat

              I agree - don't add dry fruit to the granola. In Arizona, it will just get hard (even if you eat it up fairly quickly).

            3. Look at the proportions of the wet (oil/sugar) and dry (oats, other grains, nuts, seeds) ingredients, then you can make your own unique flavor combinations, using what you like.

              1. The newest Cook's Illustrated has several new granola recipes. They managed to figure out the 'how to get granola to clump properly' problem. Once again they thought outside the box and succeeded. It is incredible and smart. I'd look it up if I were you.