I can take a hint.
Granola was the first recipe I really played with to get right. I started with Alton Brown’s recipe. However, I kept tweaking it. First, we lost the raisins. Can’t stand them. Not much of a tweak, but it was something. We swapped the nuts to ones more to our taste (this has been the biggest variable–while we use pecans and cashews, we’ve also used almonds and Brazil nuts). We wanted something that clumped a bit better, so I changed the oil/maple syrup ratio, and adjusted the cooking process. Most recently, it was the addition of sunflower seeds.
I still think of it as Alton Brown’s recipe, even if it is significantly divergent. However, that’s part of what I like about it: it is easy to adjust to your tastes and play with. Instead ½ cup coconut and ¼ cup sunflower seeds, do ¾ cup of coconut. Or swap some of it out for pumpkin seeds. Have fun!
The other nice thing about this recipe is that it’s great for kids. While it’s good to measure things correctly, it can easily absorb a bit of variance. Mixing can happen with hands (what I usually do), and the only thing that requires major adult supervision is the oven.
3 cups rolled oats
2 cups nuts (we like a 2:2:1 ratio of pecans, cashews, and peanuts)
½ cup shredded sweet coconut
¼ cup unsalted sunflower seeds
¼ cup dark brown sugar
½ cup maple syrup
¼ cup vegetable oil
1 cup dried fruit (we liked a mix dried pineapple and papaya)
- Preheat oven to 250˚F.
- In a large bowl, combine the oats, nuts, coconut, and sunflower seeds.
- In a separate bowl, combine maple syrup, oil, and brown sugar. Combine both mixtures and pour onto sheet pan. Cook for 1 hour, stirring every 20 minutes. For the last five minutes, raise oven temperature to 300˚F. Turn off oven, but leave pan in oven to cool for 1 to 1½ hour.
- Remove from oven and transfer into a large bowl. Add dried and mix until evenly distributed.
Granola is fun and easy to make. Enjoy on its own, or mixed in yogurt.