|Total Time||1 hour|
Culinate editor’s note: Our house granola recipe, Crunchy Granola, is recipe editor Carrie Floyd’s personal fave. But the genius of Barrington’s recipe is that it tells you how to mix and match granola components for your own top blend. You simply pick your favorites from the suggested ingredients (in parentheses below) and combine them in any proportion you like.
There are many advantages to making your own granola. You’ll use less packaging, you’ll save money, and you can completely customize it to your taste and health needs. You’ll never go back to store-bought.
The basic ingredients in granola include grain flakes, dried fruit, nuts and seeds, sweetener, and fat, such as butter or vegetable oil. You can embellish with vanilla, coconut, and spices like cinnamon. What follows is a formula to help you create the granola of your dreams, to enjoy every morning.
|⅓ to ½||cup fat (butter, coconut oil, vegetable oil, olive oil)|
|⅓||cup agave syrup or honey (if using honey, see Variation) or ½ cup brown sugar or maple syrup|
|~||Flavorings (vanilla, cinnamon, ginger, cardamom; see Note)|
|4||cups flaked grains (oats, kamut, triticale, spelt, rye)|
|~||Mix-ins (unsweetened shredded coconut, wheat germ, nutritional yeast)|
|~||Seeds (pumpkin, sunflower, sesame, flax, chia)|
|2||cups (about 8 ounces) lightly chopped nuts (almonds, pecans, walnuts)|
|1||cup unsulfured and evenly chopped dried fruit (apples, pears, peaches, plums, cranberries, currants, raisins, cherries)|
Variation: If using honey, there’s no need to heat the oil first, but you still need to melt the butter (if using). Just whisk the fat together with the vanilla or other spices and pour it over the flakes, nuts, and extras, and toss and bake as directed. When you remove the granola from the oven, add the dried fruit, and drizzle the honey over it while still warm. Toss to coat, and cool and store as directed.
Note that honey will produce a sticky granola that clumps together. It’s not unpleasant, just more difficult to portion as you can’t pour it, and it’s difficult to scoop.
Culinate editor’s notes: If you’re a ginger fan, try finely chopped crystallized ginger instead of powdered ginger. And if you do spread out your granola over two baking sheets instead of just one, check it much sooner, as it will brown and burn much faster.
This content is from the book D.I.Y. Delicious by Vanessa Barrington.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite