Is there such a thing as perfect granola? Yes. And it starts with your choice of ingredients. Combine them in the right ratios with something sweet, bake carefully, and you’ve got it. I’ll show you how it’s done.
Another perfect snack or breakfast is leftover apple crisp. Yum!
How to Make Granola
I first shared this recipe online over 15 years ago (on my old blog) and someone recently asked for it again.
To jump to the recipe, click here.
At the time, fights were breaking out on discussion forums over the perfect granola (hence the name of my recipe). There were extensive arguments over the best recipe, best ingredients, best baking method. And, are coconut flakes a must or a must-absolutely not? Is dried fruit the perfect garnish or an assault on the whole thing?
Hello. Taste is subjective.
Yes, the fights were ridiculous but then again, if you really love a good granola, while not worth destroying relationships over, it is worth knowing how to make one you love.
Assuming there is one taste standard and all must abide by it was the silly part.
After countless experiments with granola recipes (many years ago), I found there is a basic formula that makes it work.
Ingredients in each category can be substituted as desired, but so long as the ratios are the same and the baking method is right (under and over heating are not good), you get perfect granola. Your perfect granola. Tweaked to your taste.
The Empress of Dirt Perfect Granola Formula
There are more details in the recipe (below) but this is the basic idea.
- 6 parts | Cereal | I always use rolled oats.
- 2 parts | Nuts, seeds, meal, bran
- 1 part | Fat and Sugar | Combination of vegetable oil, natural sweeteners like maple syrup or honey.
- Spice and Flavor | Cinnamon, vanilla extract, salt
If you’re new to this, start with the recipe (below). Use ingredients you love, omit the ones you don’t, but also don’t rule out things you are unsure of or have not tried. Part of the deliciousness is the combination of flavors.
Empress of Dirt Perfect Granola
Cereal (6 cups total)
- 6 cups Rolled oats
Nuts, Seeds, and Meal (2 cups total, any combination)
- 1.5 cups Pecans walnuts, peanuts, hazelnuts, cashews
- ½ cup Wheat germ oat bran, flax seed meal
- ½ cup Sunflower seeds
Fat & Sugar (1 cup total, any combination)
- ½ cup Vegetable oil canola oil
- ½ cup Maple syrup liquid honey
Spice & Flavor
- 1 tablespoon Cinnamon
- 1 tablespoon Vanilla extract almond extract
- Salt to taste
- Preheat oven to 250°F (121°C).
- Line two baking sheets with silicone baking mats or parchment paper.
- Chop nuts if desired.
- Combine dry ingredients in large mixing bowl.
- In separate container, whisk together wet ingredients.
- Pour wet ingredients into dry ingredients and combine thoroughly. Everything must be coated. If not, make and add more dry or wet as needed.
- Spread mixture on baking mats and press down with stick-free spatula until approximately ½-inch thick.
- Bake on middle rack at 250°F (121°C) for approximately 90 minutes. Every oven is different so adapt accordingly. If yours runs high, keep temperature lower. You must check on it all the way along to be sure it's not getting too dark or burnt. If heat is uneven, turn the granola as needed.
Serve and Store
- Allow to cool completely. Add dried fruit, coconut, or chocolate chips if you must. Serve with milk, ice cream, yogurt, or on its own. Perfect for topping apple crisp or creating yogurt parfaits.Store for in airtight container in fridge up to 7 days or freeze for 3 months.
- The dry ingredients must be completely coated in the wet ingredients before spreading on baking mats.
- Even baking without burning is key! Adjust for your oven's temperament.
- Nutrition values are approximate only.
Nutrition (per serving)
There you go. Now you can make your perfect granola.
~Melissa the Empress of Dirt ♛