I’ve seen wars breakout online over granola recipes. It seems everyone thinks their recipe is superior. But I ignore such idle chatter because I have the best recipe.
Though I suppose it is as subjective as choosing the right spouse or underwear. I’m quite fond of all my choices and I hope you will be too. Or at least the granola.
In my effort to achieve this baking milestone, I have experimented long and hard, adding, removing, and adjusting ingredients in various amounts and combinations, testing different baking temperatures and lengths of time. Having arrived at perfection, I am now prepared to share my favourite recipe, which has an uncanny resemblance to one I loved as a kid.
If you have come seeking copious amounts of dried fruit or coconut, you have come to the wrong blog. Be gone! I am of no use to you. The rest of you may stay. Neither my palette or my constitution can tolerate such desperate attempts at flavour, sweetness, and filling. Plus, my kid doesn’t like that stuff and I serve this granola to her instead of commercial breakfast cereals. It’s quite a feat to find something that both of us like a lot, but this, dear readers, is it. Slightly sweet, slightly salty. Oh so savoury. And toasted nutty good.
Let’s get on with it, shall we? There’s granola to be made.
Empress of Dirt Ultimate (Yet So Simple) Granola Recipe
- 6 cups rolled oats
- 2 cups any combination of oat bran, wheat germ, ground flax seed meal, sunflower seeds (raw or roasted, with or without salt), chopped nuts: whole almonds or slivers, pecans, walnuts, hazelnuts…
- 1 cup total any combination of vegetable oil, sweeteners such as maple syrup, brown sugar, honey. (I use 1/2 cup oil, 1/4 cup maple syrup, and 1/4 cup brown sugar.)
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon salt if you used unsalted nuts and seeds
- 250°F oven
- Line baking sheets with Silpat mats (Amazon affiliate link – these are the mats I use) or parchment paper.
- Combine the dry ingredients (oats, oat bran, wheat germ, flax seed meal, sunflower seeds, nuts) in a large bowl.
- In separate container, combine vegetable oil, sweeteners, cinnamon, and vanilla extract.
- Combine everything together, stir until evenly distributed.
- Spread mixture on baking sheets, about a half inch thick.
- Bake at 250° F for 90 minutes.
Note: I use four baking sheets on two middle oven shelves and do not have to stir or turn the granola at these settings. Just let it bake slowly and it will crisp up without burning.
Add dry fruit, coconut, or chocolate chips, if you must.
Store in an airtight container.
Ok. If you’ve got a recipe you think is the best, bring it on! I’m ready for you.