The Homemade Granola That’s Better Than Store-Bought
Learn the basic formula, then mix it up for the seasons.
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Photo by MJ Kroeger
Almost every Sunday, I’ll make a batch of granola to carry me through the following week. While I’ll occasionally lean in to a bigger brunch on the weekends, most weekdays a bowl of yogurt and granola is my breakfast of choice. I’ve tried countless store-bought brands, and every time I just think about how they don’t even come close to the homemade version. While I’ll play with the mix-ins week after week, the base of my granola is my ideal balance of sweet-meets-salty.
In the summer I’ll top it with a handful of berries from the garden; in autumn, homemade applesauce or sliced pears. Whatever fruit is in season makes an appearance in my mornings which keeps this recipe interesting to me year-round.
Photo by James Ransom
Here’s the formula I follow:
3 cups rolled oats + 3 cups mix-ins + 2 teaspoons spices of choice + 1 teaspoon kosher salt + ½ cup sweetener of choice + ½ cup extra-virgin olive oil
A few tips to keep in mind:
- Use old fashioned rolled oats, not quick cooking oats.
- Get creative with your mix-ins! Nuts, seeds, coconut flakes, dried fruit, and candied ginger are all great options.
- Maple syrup, honey, and agave all work as sweeteners. For fat, I use extra-virgin olive oil, but coconut oil or avocado oil work well too.
- For extra-glossy granola, add an egg white.
Photo by Alexis deBoschnek
Until next time,
Alexis
My Go-To Granola
Makes 6 cups
Ingredients
3 cups rolled oats
1 cup slivered almonds
1 cup coconut flakes
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ cup olive oil
½ cup maple syrup
1 cup golden raisins
Directions
- Preheat the oven to 300˚F.
- In a large bowl, mix the oats, almonds, salt, cinnamon, and cardamom to combine.
- Add the olive oil and maple syrup and stir until well combined.
- Transfer the granola to a parchment paper–lined baking sheet and smooth into an even layer.
- Bake until golden brown and aromatic, flipping halfway through, about 50 to 60 minutes.
- Let the granola cool to room temperature and then add the golden raisins, using your hands to combine. Granola lasts up to two weeks in a sealed container.