I have tried quite a few different recipes for granola. If you look on our breakfast page, you will see the list of granola recipes that I have made. Up until today, I never found a granola recipe that I was really happy about. One that came close was the Everyday Granola…which I still thinks has potential. I actually want to make it again using my newly learned technique to see what kind of results I get. So now I’m sure you are wondering what this new technique I learned is. Well, listen closely and I’ll tell you!
What is one thing that you love about granola? One of the things that I love about granola are the clusters. However, after making one granola recipe after another, I found that I was having a difficult time forming these so called clusters. Now, this is where my little secret comes in. If you are dreaming about granola like this…
…it’s actually quite simple. Next time you make granola, challenge yourself not to dive right into the hot and toasty oats and nuts. Rather, remove your pan from the oven and let it cool completely. The longer you let it cool the better. That, my friends, is the secret to forming granola clusters. I can’t wait to return to my Everyday Granola recipe to try this technique.
This recipe is perfect and will be my new go-to granola recipe. The only problem that I have with this granola is that it disappears too quickly. I already need to make another batch! Check back later this week…I have another delicious granola recipe to share! In the meantime, make this granola!!
Better than from a Bakery Granola (adapted from Everybody Likes Sandwiches)
Ingredients
- 2 c old-fashioned rolled oats
- 1 t cinnamon
- pinch of nutmeg
- 1/2 t salt
- 3 T plus 1 t canola oil
- 1/4 c honey
- 1/4 c firmly packed light brown sugar
- 1 t pure vanilla extract
- 2/3 c sliced almonds
- 2/3 c dried cranberries
Directions
- Preheat oven to 325 F.
- In a large bowl, toss oats with cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the oil, honey, brown sugar and vanilla until blended.
- Pour the wet mixture in with the dry and use your hands to combine the two until everything is well coated and your hands are gooey.
- Cover a baking sheet with parchment paper and pour the mixture over top. Spread it out evenly, but also keep in mind clumping is a good, good thing. Bake for 10 minutes and then use a spatula to gently flip the granola over. Sprinkle with almonds and return to the oven for another 10 minutes. Add raisins and bake for another 5 minutes.
- Remove from oven and cool completely in the pan. Use your hands to break up the granola…but again, don’t go overboard (remember the clumps!). Place in a tightly lidded container.
Question: Do you like clusters in granola? What technique do you use to make granola clusters?
{ 4 comments… read them below or add one }
I love clustery granola! i’ve only made granola twice though, so I don’t have any secret. I read somewhere that flipping the granola like you did rather than mixing it helps it clump better.
This looks great. Going to make this soon and add in some homemade almond butter to get a thicker more bar like consistency. I love the clusters too.
that sounds awesome! i am actually making granola bars right now with peanut butter in them!
Is it weird that I like my granola un-clustered? haha! I’m super weird! This stuff looks GORGEOUS! I haven’t made any in what seems like years — might need to change that! <3
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