I’ve made granola several times in the past, but was never bowled over by it. It didn’t have the right crunch, or sweetness, or something. But this past December, I tried a new formula that came out so well that I gifted some, and have made it three times since! Thanks to Martha Stewart, her many minions, and my recipe meddling tendencies, my search for the perfect granola has come to an end!
A variation on the recipe published in Martha Stewart Living, Holiday 2009
Makes about 12 1-cup servings
- 3 cups oats*
- 1 1/2 cups rolled rye* (or omit rye and just use 4 1/2 cups rolled oats)
- 1 cup wheat germ
- 1/4 cup flax seeds*
- 1/4 cup sesame seeds*
- 1 1/2 cup sliced almonds*
- 1/2 cup pecans or cashews*
- 1 1/2 cups unsweetened, shredded coconut*
- 3 T unsalted butter or canola oil
- 1 cup maple syrup, honey, brown rice syrup or agave syrup
- 1/2 cup brown sugar
- 1/2 cup water
- 2 1/2 tsp vanilla extract
- 1 1/2 tsp coarse salt
- 1 tsp cinnamon
- 1 cup dried cranberries or dried cherries*
- 1/2 cup raisins or golden raisins
*We like to get our grains, dried fruit, nuts & unsweetened coconut bulk at Whole Foods.
- Preheat oven to 250º F (That’s 265º F for my very-off oven)
- Mix first set of ingredients in a large bowl. Set aside.
- Melt butter over medium low heat. Add sugar and cook until melted. Stir in all syrups plus honey, vanilla, salt, cinnamon, and water.
- Drizzle hot liquid over dry ingredients and toss until coated.
- Arrange in a single layer on two large rimmed baking sheets.
- Bake, stirring halfway through, until golden brown and dry, about 1 1/2 hours.
- Let cool on sheets.
- Add dried fruits and toss until distributed.
- Store in an airtight container for up to 3 weeks (if it doesn’t get eaten before that!)
If you try this recipe, please let me know what you think. And if you already have a favorite granola recipe, feel free to leave a comment below with a link to it!