I’ve been experimenting at home for the past several months and have dialed in a variation of a Cook’s Illustrated recipe for Classic Granola that I really like. Earlier this week I finally got around to bringing a batch into the Quick Left office to share. It turned out to be a hit – writing great software takes great fuel (for more on this, check out Crazy Awesome Bodies Make Crazy Awesome Internets).
I promised I’d get around to posting my recipe. Other than getting a feel for how long to bake it to suit your crispy/chewy preference, it’s pretty dummy-proof. Another thing I love about it is that the ingredients store really well, so I’m able to keep them kicking around the kitchen. No need for planning ahead like I do for cooking with fresh ingredients.
Mix in a medium bowl:
- 3 cups rolled oats
- 1 cup almond slivers
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
Warm and mix (I use a single measuring cup and nuke for 15 seconds):
- 1/4 cup honey
- 1/4 cup maple syrup (advice from a New Englander: buy the real stuff)
- 1/3 cup canola oil
Mix together the wet and dry ingredients. Spread the granola onto a cookie sheet covered with parchment paper and bake at 325°. After 10 minutes or so, start moving the granola around every 5 minutes to make sure that it browns evenly. I know I’m close when I can smell the granola baking, usually after about 20 minutes of total take time, and start checking every couple of minutes at that point. Pull the granola out when it’s one shade lighter that you want the final product to be. It will brown a bit more as it cools. Before it’s fully cooled, sprinkle on top:
- A dash or two of kosher salt
- 3/4 cup dried cranberries
Break up the chunks to suit your preference and enjoy. My favorite ways are straight up by the handful or spooned onto vanilla yogurt. I’ve tried a few variations with spices like cinnamon, etc., but haven’t quite found something that beats the basic. If you’ve got a suggestion I should try, please let me know in the comments.