31 January 2011


Like my search for the perfect basic bread recipe, I have been trying, discarding, and tweaking granola recipes for the past year or so. Until finally. I have it the way I like it. Each time I make it, I give a little away, and I've had enough positive feedback that it's time to post a recipe. I honestly have no idea the path this recipe has taken (I typically like to cite my sources), so I can only report on the final product.

Granola di Anita
(sorry, just feeling a bit Italian at the moment!)
Yield: about 8 cups (I usually make a double batch)

4 c. rolled oats (I sometimes use 1/2 barley flakes if I have them)
1/4 c. each wheat bran and ground flax*
1 tsp salt
2 tsp cinnamon
1 cup nuts (I always include raw cashews if I have them)

3 TBSP butter
3 TBSP vegetable oil
1/4 c. honey
2 TBSP molasses
1/2 c. sugar
1 tsp each vanilla and maple flavoring
2 TBSP water

1 c. flake coconut
1 c. dried fruit (figs, apricots, cranberries, currants, raisins, etc.--mix and match!)

Instructions: Preheat the oven to 325F. Mix the DRY ingredients together in a big bowl. Next, mix WET ingredients by melting butter (or just use all veg. oil if you like) and then adding the other ingredients, stirring to dissolve the sugar. Pour the wet mixture over the dry and stir to coat. WAIT to add the coconut and fruit (they will burn if you bake them in from the beginning. I know.) Spread granola on baking sheets (one 11 x 14 for a single batch) and bake for 10 minutes. Stir granola and rotate trays (if you are using more than one), then bake another 10 minutes and stir again. NOW add your coconut and dried fruit. Bake another 10 minutes. Finally, let cool . . . undisturbed! Your granola will have a mental breakdown and literally crumble if you stir it while cooling. So if you want it to chunk together, DO NOT TOUCH (okay, you can snitch a taste or two while it cools if you must). When completely cool, package in plastic containers or ziplock bags to store. Will keep for weeks (if it lasts that long!).

*Just leave out the wheat bran for gluten-free granola. You can substitute oat bran if you like.

1 comment:

  1. Dear GourmAnita, I pledge to try your recipe the next time I make granola. (my right hand is in the air). it just seems that I cannot wrangle myself into following a recipe when I make it and then I grump about how it turned out. I always think about using a recipe AFTER it comes out of the oven. I can't wait to try yours. thanks for being the guinea pig/pioneer!