They say cooking is art and baking is science. Well, granola falls somewhere in between. Once you know the basic formula, you can take some artistic license and make endless variations. We’re sharing our secrets to amazing granola to help get you started!
Our basic recipe starts with three cups of rolled oats and three cups (total) of nuts, seeds, coconut and other grains, etc. Raw or unroasted ingredients work best, as they’ll be toasted in the oven anyway. Don’t include dried fruit or chocolate chunks, think of those as “accessories” – you’ll add them at the very end.
For six cups of dry ingredients, you’ll need about 1 1/2 cups of wet ingredients – your choice of oil and a combination of liquid and dry sweeteners. Your ratio of oil to sweetener should be 1:2 and you can get creative with your choices!
For your oil, keep things neutral with canola or vegetable, or try coconut or olive for something different.
When it comes to choosing sweeteners, we recommend a combination of wet and dry sweeteners to give your granola glorious little clusters. This will also provide the perfect level of sweetness without adding too much moisture.
For your liquid, honey and maple syrup will add more pronounced flavors than, say, agave. We prefer brown sugar for our dry sweetener, keeping in mind that the darker the color, the more pronounced the flavor will be. You can also use palm or coconut sugar, but avoid artificial and “super” sweeteners, like stevia.
Note: In our Olive Oil Granola, we reduced the brown sugar for a less-sweet finished product. Avoid eliminating it completely though – it adds a really nice crunch.
Stir the wet and dry ingredients together like mad to coat every single oat. After thoroughly mixing, let mixture sit for five to 10 minutes to let everything soak in.
Bake your granola in a moderately low oven (325°F/160°C) for 20 to 25 minutes. Stir your granola once during baking and give your pans a spin if you have hot spots in your oven. Oven temperatures vary, so keep an eye on it in the final 10 minutes. When it starts smelling “toasty,” it’s close.
Leave your granola on the pans to cool completely before gently stirring in your dried fruit or chocolate chunks.
Granola can be kept, sealed in an airtight container, in a cool, dry spot for up to six months. (We’ve never heard of granola lasting that long without being eaten, though.)