Saturday, January 30, 2016


This recipe will produce loose granola with a few large clusters. We love to use this granola in our yogurt (homemade yogurt recipe), but it is wonderful to add a few spoonfuls to a bowl of cereal.

Before we get started, a couple of helpful tips:
  • If you want clusters, then the key step is to press the oat mixture down so it's nice and compact. This allows the oil and syrup to bind the ingredients together more tightly.
  • I use the slicer blade of my food processor to chop the almonds. It's faster this way, but if you don't have a processor then a large knife and careful hands will do fine.


1/2 C maple syrup
1/3 C brown sugar
5 t vanilla extract
1/2 t salt

1/2 C vegetable oil

5 C (458g) old-fashioned rolled oats
2 C (240g) raw almonds or other nuts, chopped coarse
1/4 C (30g) wheat germ
1/4 C (30g) ground flaxseed

2 C raisins or dried fruit, chopped small


  1. Adjust oven rack to upper-middle position. Preheat oven to 325°. Line a baking sheet with parchment paper or a non-stick mat like a Silpat Silicone Baking Mat.
  2. Whisk together the maple syrup, sugar, vanilla, and salt in a large bowl. Whisk in the oil. Fold in the oats, almonds, wheat germ, and flaxseed until thoroughly coated. 

  3. Pour oat mixture onto the prepared baking sheet and spread it across the sheet into a thin and even layer. Using a large spatula, press down on the oat mixture until it is very compact.
    Granola before pressing it down
  4. Bake 40 to 45 minutes until the granola is lightly browned. Be sure to rotate the baking sheeting halfway through the cooking process. 
  5. Remove from the oven and allow your masterpiece to cool completely at room temperature. This will take about an hour. 
  6. Slowly break apart the granola, being mindful that the granola may shatter and fly little pieces everywhere if you aren't careful. 
  7. Finally, stir in the raisins, dried fruit, or other toppings. Enjoy!

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