Basic Granola with Variations

Basic Granola with Variations

I’ve been making granola since my university days. It was simple and affordable and endlessly flexible. I didn’t use a recipe. I just eyeballed it. This was before the Internet, when cookbooks were limited and recipes were scribbled by hand on index cards.

No one had a granola recipe back then. So I experimented. As with most things in my life, I learned the hard way.

I learned that high temperatures didn’t produce a crunchier granola. They produced ashes.

I learned that dried fruit turns to marble when baked along with the oats. And that if you like your teeth, you’ll add it after the granola’s cooled.

I learned that roasted nuts burned when baked along with the granola. And that because roasted nuts are expensive, broke students can end up making nut-free granola for fiscal, not culinary, reasons.

I learned that nut-free granola is quite acceptable when you have pumpkin and sesame seeds on hand.

I learned that a splash of vanilla works nicely with oats, and that a generous glug is even better.

I learned that an airtight container keeps the granola from getting soggy during a hot, humid Ontario summer. And that you can crisp wilted granola in a low oven — if you were smart enough not to add dried fruit.

Most of all, I learned that granola doesn’t need a recipe, just helpful guidelines.

So, go to the cupboard and grab whatever catches your fancy. I guarantee, in a batch or two, you’ll be your own granola guru.

Basic Granola with Variations

• Author: Charmian Christie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 cups 1x
• Category: Breakfast
• Method: Easy

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Description

This version doesn’t call for dried fruit. I figure you can always add it later. Dried fruit tends to get hard and not everyone agrees on which fruit is or isn’t acceptable. So, I leave it out. No one has complained. Follow your preferences, or empty the cupboard. In the process of making this recipe, I hope you will make it your own.

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Scale 1x2x3x

Ingredients

4 cups old-fashioned oats (also called rolled and large flake)

2 cups raw nuts, roughly chopped*

½ cup butter or coconut oil**

½ cup maple syrup***

1 tablespoon vanilla extract (optional)

1 teaspoon sea salt (less if using salted butter)

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Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with parchment.

In a large mixing bowl, toss the oats and nuts to combine. Set aside. 

In a microwave-safe measuring cup, heat the butter or coconut oil in the microwave in 15-second bursts, stirring between. Once the fat has melted, whisk in the maple syrup, vanilla, and salt.

Drizzle the maple sugar mixture over the oat mixture, tossing as you go, Make sure the oats and nuts are evenly coated. 

Spread the granola evenly ver  the prepared baking sheet. 

Bake until lightly golden, about 25 minutes, stirring halfway through. 

Place the baking sheet on a wire rack. Leave the granola in the pan to cool. Make sure the granola is fully cooled before transferring to an airtight container. The granola should keep in the cupboard for 2 weeks. 

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Notes

* You can use any combination of nuts an/or seeds. Nuts include walnuts, pecans, cashews, almonds, Brazil nuts, and hazelnuts. Seeds include pepitas (pumpkin seeds), sunflower, sesame, and flax. Hemp hearts can also be added. 

 

** Instead of butter or coconut oil, you can use olive, avocado or canola oil. They won’t have as much flavour but will help with the crunch.  

 

*** You can use honey or brown rice syrup instead of maple syrup. 

Keywords: granola, oats, nuts