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2.04.2008

Consider it

I like to think of this space as my personal treasure chest of sorts. It’s a place to keep all my favorite odds and ends, my old dishes and etched spoons, my smudged and splattered recipe cards, the ones with rips and tears and dog ears. It’s my Official Repository of Good Stuff. Every week, I come here, into this warm white space, and deposit something I want to remember: a recipe, a story, maybe a photograph or two. Then, whenever I want, I can pull up a chair and look inside, pulling out ideas one by one, nibbling at crumbs, scheming and dreaming, making grocery lists and dinner plans. It’s very convenient. Much better than sealing things away in a bank vault, I’d say, or in a musty shoebox under the bed.

Of course, all this is contingent upon my remembering, from week to week, which things I wanted to deposit here. There’s the rub. Sometimes I make a new recipe, and it’s delicious and wonderful and totally worthy, and I mean to tell you about it, really I do, and so I make it again, just to make sure it’s really good, and it is, and so I make it again, and again, and then a breeze whips through the room and I turn around and before I know it, said recipe has been solidly lodged in my repertoire for a year or two, with nary a peep around here. Such is the case with my daily granola. It’s been in heavy rotation for, uh, two years now.

Consider it now deposited.



I’ve been warned that making my own breakfast cereal - and, what’s more, admitting to doing so - places me firmly within the category of Crazy Hippie, but I’m not afraid. I don’t plan to stop anytime soon. For my money, no store-bought granola can compare to the homemade kind. Plus, have you ever sat at the kitchen table while a batch of granola bakes, reading a magazine and taking slow, deep breaths of the toasty, sweetly spiced air rising from the oven? It’s an experience not to be skipped. Especially now, in February, a month I’d like to skip entirely.



I’ve written about a granola recipe before, about three years ago, in fact. For a long time, it was my go-to formula. But then, sometime in late 2005, I picked up a copy of Nigella Lawson’s charming book Feast, and lo and behold, her granola caught my eye. I made it, and then I made it again, and well, you know how it goes. With the exception of a few weeks last fall when I was too busy with my manuscript to bake much of anything, I’ve never let my stash run empty. It’s really that good. To be fair, I’ve tried plenty of others too, including a few recipes floating around the Internet, my uncle’s recipe, and one given to me by a friend’s husband’s mother. Though all were very good, none of them hit the spot quite like Nigella’s. (All apologies, of course, to said uncle, friend’s husband’s mother, etc. Nothing personal.) It’s rich but not fatty, sweet but not cloying, deeply flavored but not fussy. It’s just right.

As granola recipes go, some are simpler and some are more complex, and this one lies squarely in the middle. I love the idea of a bare-bones, just-the-essentials granola - oats, nuts, oil, and a sweetener of some sort - but to my palate, a great granola needs a little more. It needs a variety of nuts and seeds, and maybe a couple of different sweeteners for flavor complexity, and some warm spicing too, like cinnamon and ginger. It may require buying a couple of extra pantry ingredients, but once you’ve got them, you’re set for a while - and for a lot of granola.

Which comes in handy, let me tell you, because as soon as word gets out that you make a fine granola, people will start phoning from across the country, requesting shipments. Don’t say I didn’t warn you. Brandon first tasted this granola shortly after we started dating, on one of his visits to Seattle, and it wasn’t long before I was packing the stuff in a cardboard box and shipping it to him in New York. I’ve also sent some to my mother in Oklahoma. Brandon’s mother first tasted it this past summer, when she stayed with us for a few days before the wedding, and she too has since called to request a special delivery. I haven’t yet filled her order - and may have thus totally missed my shot at Daughter-in-Law of the Year - but between you and me, I’ve got my eye on Mother’s Day.

Consider it done.



Daily Granola
Adapted from Nigella Lawson’s Feast

The recipe that follows is the way I’ve come to use Nigella’s recipe. Of course, tweak as you will. For example, feel free to use whatever type of nut you like best - just one, or a variety. You could add some flax seeds, if you like, or some shredded coconut. If you like your granola with dried fruit, go ahead and add some - but after baking, not before. And about the applesauce: I like to buy it in those single-serving cups, the kind made to go in kids’ lunchboxes. I used to buy it in bigger glass jars, but I found that it started to go moldy before I could use it all. The smaller containers are very handy that way; there’s less waste.

Finally, I highly recommend eating this granola with plain soy milk. I like it with plain yogurt or regular milk too, but soy milk is especially good. This granola also mixes nicely with other cereals, like this one, and this one.

Dry ingredients:
5 cups rolled oats
2 to 3 cups raw almonds or pecan halves, or a mixture
1 cup hulled raw sunflower seeds
¾ cup sesame seeds
¾ cup light brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt

Wet ingredients:
¾ cup unsweetened apple sauce
1/3 cup brown rice syrup
¼ cup honey
2 Tbsp. vegetable oil, such as canola or safflower

Set racks in the upper and lower thirds of the oven. Preheat the oven to 300°F.

In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.

Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools.

Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store in the refrigerator indefinitely.

Yield: about 10 cups

115 Comments:

Blogger Ellen said...

sounds good. I'm intrigued by the mix of sweeteners. Will definitely give it a shot!

6:56 PM, February 04, 2008  
Blogger Lynn said...

Thanks for posting the recipe....best snack food around. Looking forward to sharing this one with my sister.

6:59 PM, February 04, 2008  
Blogger emily said...

This is fantastic. I was just thinking this week that I would love a good recipe for homemade granola. Must be February. I love the idea of shipping it to beloved people as well. I'm making it this weekend.

6:59 PM, February 04, 2008  
Blogger Shelby said...

The fact that there's ginger in there makes me want to go home and bake some right now. The smell of ginger wafting from the oven just seems to make february okay.

7:08 PM, February 04, 2008  
Blogger Anita said...

I'm in the middle of cooking up a bunch of thank you gifts for professors who gave me recommendations...not to stereotype, but one is in the philosophy department and would *love* some homemade granola.

She'll just have to settle for dorm-made, unfortunately.

7:41 PM, February 04, 2008  
Blogger ews said...

That sounds tasty. Where would you find brown rice syrup?

8:16 PM, February 04, 2008  
Blogger Anali said...

I completely agree about homemade granola. Once you make it, it's hard to go back to store bought. I make my own when it gets warm out and I go back to cold cereal. For now, I'm still trying to stay warm with hot oatmeal!

And I love the picture looking down on the table. It looks so high up, like you were on the ceiling taking it! ; )

8:19 PM, February 04, 2008  
Anonymous arb said...

I've made this recipe twice and love it. I use barley malt syrup instead of brown rice because I happened to have some bought for a different recipe.

8:31 PM, February 04, 2008  
Anonymous Ashley said...

How funny! I too have been on a granola kick lately. My last batch was filled with toasty salted almonds and loads of dried fruit. I can't wait to try this recipe. Thanks Molly for another winner!!

9:24 PM, February 04, 2008  
Blogger Laura said...

Ooooh, I have been on the hunt for a homemade granola recipe, I will have to try this. Would you call it crunchy/crispy or chewy?

9:31 PM, February 04, 2008  
Blogger Michelle said...

I love Nigella's books, and show, and can't wait to try this recipe. My daughter will love me when I send some of this to her dorm. She's eaten enough Kashi to buy the company! Oh yeah, what is brown rice syrup and where can I get it?

9:50 PM, February 04, 2008  
Blogger Lisa said...

oooh Molly, for the last few weeks I haven't been able to stop thinking about granola and museli. I'm one of those people who always 'forget' to eat breakfast! I will have to try this, thank you :)

10:35 PM, February 04, 2008  
OpenID cookingallday said...

What a great idea using spices in your granola. I usually just roast oats and a variety of seeds on a dry pan. With rolled oats, fresh fruit/sultanas and milk that's the way to start off for me. I'll definately give yours a try on a week end, though. Smells of lazy sundays, I think!

10:58 PM, February 04, 2008  
Blogger Katie said...

That sounds so yummy. I haven't seen brown rice syrup before, but I have heard about it. Is there anything else I could substitute if I can't find it?

11:22 PM, February 04, 2008  
Blogger Cayla said...

Lovely writer--
I feel that we are friends in our understanding of "this tastes good with this," and "how about this clever story with plenty of details" and "I use my favorite words often and so should you." Even if you don't know me. Your blog is a delight.

Also, I've never used walnut oil, but you seem to use it liberally in your recipes--would you recommend it in this granola recipe? And why or why not? (For the sake of learning, not argument--I trust your opinion.)

Thanks so much. You deserve any blog award for which you are nominated this year.

12:31 AM, February 05, 2008  
Blogger Babeth said...

Sounds very yummy. I love the homemade part :-) I may consider making it for my husband.

2:45 AM, February 05, 2008  
Blogger Pille said...

Lovely! I recently made bircher-müesli for breakfast, and decided to give all home-made müeslis and granolas a go :)
I've got a same question about rice syrup - any alternatives?

3:53 AM, February 05, 2008  
Anonymous cara said...

i just wanted to echo the questions about brown rice syrup. in my little corner of France i have a hard enough time finding plain brown rice let alone a syrup. are there any other alternatives that aren't too "out there"?

4:01 AM, February 05, 2008  
Blogger bugheart said...

i was afraid
of the
crazy hippie
label
but
you've convinced me.
i'll do it.
i'll make
my own
granola.
but dammit
i ain't
wearing
birkenstocks.

4:05 AM, February 05, 2008  
Blogger Aran Goyoaga said...

I have been exploring different granola recipes lately. It seems like evry member of my family likes something different so everyone is always asking for this or that... I will definitely try this one. I love your writing!

4:47 AM, February 05, 2008  
OpenID danamccauley said...

Your granola sounds delish but how can you even think about such healthy breakfast fare on Pancake Day?

I'm too dazzled by thoughts of Lyle's golden syrup oozing down the sides of a stack of fluffy pancakes to focus on anything as wholesome and responsible as granola. ; )

5:17 AM, February 05, 2008  
Blogger shari said...

i always love trying granola recipes. the smell in the kitchen is heavenly when baking. and i think i know a little someone who is far far away who might appreciate this one. xox

5:24 AM, February 05, 2008  
Blogger Kate F. said...

You're dead on re. the smell of baking granola. My mom did all those post-hippie cooking things in the 80s--honey whole wheat bread and oatmeal cookies baked every tuesday, etc.--and she always made wonderful simple granola and kept it in a tupperware in the cupboard. My dad and I used to heat ours with milk in the microwave for instant hot cereal in the winter. Or we'd have it with plain Nancy's yogurt and honey. My favorite was eating it hot off the baking sheet, though. She still sends it to her bachelor brother as part of his birthday box. Thanks for sparking the memory...My husband loves granola and I really should make a batch.

5:50 AM, February 05, 2008  
OpenID cindc said...

I've been meaning to try homemade granola-- thank you for the recipe. Speaking of hippie breakfast foods, I made cranberry museli a few weeks ago and it was really good. You should try it!

6:06 AM, February 05, 2008  
Blogger Janelle said...

How uncanny that everyone, myself included, seems to be thinking granola all of a sudden. I somehow managed to leave it out of my diet for quite a while, and just recently went on the hunt for a good recipe. Orangette to the rescue! I can't wait to try it. I think I might add raisins and chopped dates to mine.

6:14 AM, February 05, 2008  
Anonymous emily said...

irony of ironies: i sit here, reading your post, eating my breakfast of yogurt and my own granola, having just poured the last little bit into my bowl, leaving an empty jug waiting to be re-filled. i suppose it's fate, then, and i'll have to try this recipe today instead of the usual. i'm never sorry when i try your recipes, molly. never, ever. off to the market.

6:34 AM, February 05, 2008  
Blogger anne said...

We have been making and tweaking homemade granola for the past few weeks. My boyfriends biggest gripe is that there are no clumps. he likes the clumps!! Does your mix of wet ingredients help that? Or do you find that it is still just a mixture of baked oats and nuts?

6:35 AM, February 05, 2008  
Blogger Kathleen said...

I was just going to make some stove-top granola today, but I think I'll try some of this instead!

7:39 AM, February 05, 2008  
Blogger Meryl said...

isn't that funny - I've never even thought about making my own granola, even though I've become quite the granola addict lately. Thanks for sharing this recipe - I'll be testing it soon!

7:48 AM, February 05, 2008  
Anonymous Hillary said...

I never know how to eat granola because it always feels so messy to just pick up and eat. This recipes does sound great though. Do you make bars out of it?

7:57 AM, February 05, 2008  
Blogger LyB said...

I can't believe I've been so close to homemade granola and didn't even know it! I have (almost) everything in my cupboards to make it right now, imagine that! You write beautifully, I really liked this post :)

8:05 AM, February 05, 2008  
Blogger Kate said...

I just made granola last night, and now you go posting a recipe that I'll have to wait a whole week to try! Seriously, though, making my own granola has totally changed my breakfast world. I really look forward to it each morning, even the super-sour Nancy's plain yogurt! Can't wait to try yours.

8:20 AM, February 05, 2008  
Blogger Jillian said...

ooh-- I'm excited. I've been playing around with making homemade chewy granola bars as part of my ploy to eliminate as much high fructose corn syrup from my diet as possible-- alton brown has a good starting place. but i do love crunchy granola in yogurt so i will try this soon!

9:54 AM, February 05, 2008  
Blogger christianne said...

I love that cookbook. I had foot surgery 2 months ago and for the first week I was laid up in bed reading Feast and Nigella Express. Definitely made the time go by faster!

10:01 AM, February 05, 2008  
Blogger Molly said...

Well, goodnight! I had no idea so many of you would be pro-granola! I worried that I was all alone in the Crazy Hippie camp. So glad to have company. Phew.

To respond to your questions:

Many of you asked about brown rice syrup, so here is an explanation of what it is. I had not used it much prior to this granola recipe, but I've found that it has a lovely, caramelly flavor that really adds depth. If you live near a Whole Foods or other natural/gourmet market, you should be able to find it easily there, on the aisle with the baking ingredients. (Or near the maple syrup.) Here in Seattle, I can also find it in more ordinary markets like Ballard Market. This is the brand I usually use. But if you live outside the U.S., I understand that it might be harder to find. If you can get British golden syrup, that works nicely as a substitute. (I've used it a few times, when I found a jar of it lurking in the back of our pantry.) Or as arb, above, mentioned, you can use barley malt syrup too. Heck, you could probably even use maple syrup; it's just that the flavor will be slightly different.

Laura, I'd put this granola in the crunchy/crispy category. Just right for eating on its own or with milk.

Thanks so much for your sweet words, Cayla. I'm blushing! As for the walnut oil, though, I wonder if you have me confused with someone else? I've only posted one recipe, I think, that used walnut oil. I do like it very much, though, especially in vinaigrettes and in cakes. But I wouldn't recommend using it in this recipe. It's flavor would be lost, I'm afraid. I would save it for dishes where its flavor can really shine.

Anne, I usually like my granola on the less clumpy side, but this recipe can definitely be "clumpified" for your boyfriend. Here's how to maximize the clump factor: when the fully baked granola comes out of the oven, don't give it that final stir I suggested in my directions. Just pull it out of the oven and let it cool. It will cool into more of a solid sheet, which you can break up into clumps. Ta daaaa!

Hillary, you know, I haven't ever tried making granola bars. Not sure why! I used to love them as a kid, but I guess I sort of forgot about them...

10:10 AM, February 05, 2008  
Blogger PopMom said...

This looks fantastic. I haven't liked any boxed varieties...Whole Foods makes a nice Vanilla Crunch that I buy now and then. My daughter, who loves "granoma", will enjoy making this with me, I bet. This has me thinking of other wintry items that make the house smell nice...apple crisp, warm apple cider, bacon...I digress.

11:07 AM, February 05, 2008  
Blogger Delilah said...

As long as you are going through the effort of making your own granola, you could also make your own very small batch of apple sauce to go in. Just chop up a couple apples, put a bit of water in the pan and simmer away until the apples are soft enough to mush.

1:10 PM, February 05, 2008  
Anonymous pinkofperfection said...

I love Feast because it's the kind of cookbook that I know yours will be -- filled with stories, anecdotes, and shiny gems of hmmm, I never knew that. I haven't tried this granola recipe and now can't imagine why not. Sounds delightful.

1:42 PM, February 05, 2008  
Blogger Rosiecat said...

Molly, I think this essay might rank among your best! It was absolutely lovely. I was just gathering up the ingredients to try your other granola, the Rancho La Puerta recipe, but now I feel torn! Oh, what a dilemma. I suppose I'll just have to make both. It's a rough, rough life I lead.

I absolutely love the idea of a food blog as an Official Repository of Good Stuff. I think my blog does the same for me. There's something about writing down these thoughts that somehow makes living itself more poignant, more meaningful, and therefore more deeply felt. I feel more like myself now that I've started writing seriously, even if the only people who read it are my friends!

Happy granola-making!

2:40 PM, February 05, 2008  
Blogger cindy said...

You've read my mind! I searched your site for a granola recipe weeks ago, and in the comments Nigella's Feast came up. I have been carrying the recipe in my purse in case I go to the health food store and find a good deal on sesame seeds - boy those things are pricey! Can't wait to finally try it.

2:51 PM, February 05, 2008  
Blogger Christina said...

I feel I must object to your statement that using individual packages of applesauce will create less waste; that's certainly true in that there will be less waste of *applesauce*, but individual packaging is a large waste of its own packing components (plastic, foil, paper). Just remember to recycle, is I suppose what I mean to say!

3:01 PM, February 05, 2008  
Anonymous Karolyn said...

Don't rush past February!! Its my favorite month... the possibility of spring beginning, valentine's day and all the pink that comes with it, my birthday and its just cool that it has either 28 or 29 days.

A note about adding flax seeds whole. Apparently they just get flushed through your system whole so the benefits are only obtainable through ground flax seeds or the oil, and the most health benefits are available immediately after grinding, so don't buy the store stuff but use a coffee grinder (or spice grinder).

I went to school at the University of Puget Sound, so I have a fondness for Crazy Hippies. I'm one myself ;)

Love your blog,
Karolyn who relocated TO San Francisco (opposites!)

3:04 PM, February 05, 2008  
Blogger tannaz said...

discovering how easy and rewarding it was to make granola at home was a revelation. since you're on a granola-as-gift kick, might i offer a suggestion? it looks especially pretty in those old-fashioned wire-bail jars -- might give you a few extra points in the race for daughter (in-law) of the year!

5:54 PM, February 05, 2008  
Anonymous Andrea said...

i have a small grouping of recipes amongst my clippings that include granola, but haven't tried a single one yet! this one may push me over into homemade granola territory though.. thank you, molly!

10:59 PM, February 05, 2008  
Blogger carlinhos de lima said...

well I just arrive...

3:56 AM, February 06, 2008  
Anonymous louisem said...

I love this recipe too - and can testify to its popularity as well. My parents, parents-in-law and sister-in-law are all converts!
In the UK, I can get Brown Rice Syrup from a wholefoods store (Bushwacker in Hammersmith) or from Whole Foods itself (in Kensington). I have also substituted Golden Syrup successfully, although it's a bit sweet then (so you might want to lower the sugar), and not as crispy. For the apple sauce, I cook a big batch of Bramleys into unsweetened sauce and freeze it in little bags just for this recipe (175g).

7:12 AM, February 06, 2008  
Anonymous Us vs. Food said...

i totally embrace the hippie moniker.

i have nigella's "feast" but i recently came into a boatload of cookbooks all at once and haven't yet flipped through that one, though it looks lovely. i think i'll be making this granola this weekend (and reading the book) with the flavors of my favorite oatmeal. plus, now i have something to do with the jar of lyle's golden syrup that's been sitting in the pantry. yum!

8:42 AM, February 06, 2008  
Blogger Hopie said...

I just discovered your blog -- what a treat! I have to say, I'll be adding one more person to your bunch of crazy hippies; you're not alone! I've been making homemade granola for while (when we first started dating, my partner thought I was totally nuts -- but I'm not afraid of being nuts about good food).

I've made it with a combination of honey and maple syrup (which does work if one can't find brown rice syrup), although now that I live outside the US, I have a hard time finding maple syrup and most other sweeteners that I like! I'll definetly be adding ginger to my next batch.

8:44 AM, February 06, 2008  
Blogger cath said...

Hi Molly - just found your blog and love it! I have what is probably a silly question, though - I have a small daughter with food allergies (she's allergic to egg and we've been told to keep her away from tree nuts until she's 4 just in case), but I've always loved and used to make my own granola. What would you substitute for the nuts? Would you just add more seeds and call it good? We're just adjusting to the challenges of food allergies so creative ideas would be hugely welcome. Thanks!

11:11 AM, February 06, 2008  
Anonymous Lulu said...

If you are into granola, I would definitely recommend Nigella's recipe for granola breakfast bars, from the Nigella Express cookbook (pg 94). Also very addictive... You may also want to check out a recipe for Vanilla Almond Granola on 'everybody loves sandwiches' blog. It won't disappoint...and currently I'm addicted to it.

1:00 PM, February 06, 2008  
Anonymous Anna said...

I too LOVE this recipe! Thanks for reminding me of it I haven't made it for a while...in part because when I have made it, it's disappeared rather quickly!

1:13 PM, February 06, 2008  
Blogger Molly said...

Mmm, can't wait to try it. :)

1:47 PM, February 06, 2008  
Blogger Casey said...

for those of you who like nigella's recent books. be sure not to overlook her first; the absolutely splendid "How to Eat."

3:03 PM, February 06, 2008  
Blogger aunto said...

Great article in March's Bon Appetit. Please clarify yeast measurement so I can try this wonderful sounding recipe. The recipe calls from 2 1/4 t yeast (from 2 envelopes yeast) Doesn't one envelope hold 2 1/4 t?

5:16 PM, February 06, 2008  
Blogger Christine said...

I've been making this granola for a couple of months and it is now a standby. My favorite addition is dried cherries, and I find that leaving out the sunflower seeds is just fine, but I really need the sesame seeds. Also, avoid using dark pans! And I SO agree that soymilk is delicious with this. I use unsweetened and it's the perfect sort of sweet but not too sweet bowl of breakfast.

5:50 PM, February 06, 2008  
Blogger Molly said...

Thank you for so many thoughtful comments, guys. Three cheers for granola, huh?

Delilah, thanks for the nudge about homemade applesauce. Good thinking! I do love making applesauce, but if you'd believe it, I had never thought to make it for my granola. Sheesh.

You're right, Christina. Using small containers of applesauce isn't less wasteful from a packaging standpoint. I do always recycle, though, and I certainly would encourage everyone to the same...

Karolyn, thank you for that information about flax seeds! I once read the very same thing but had completely forgotten.

Tannaz, I love the look of those jars! Yes yes yes. Thanks so much for the suggestion.

Cath, you know, I think this granola would still be plenty wonderful without the nuts. I'd just leave them out and instead bump up the amount of seeds (especially sunflower). You could also try adding other seeds - maybe pumpkin seed? I hope that helps...

Aunto, thank you so much for calling that typo to my attention! Yes, one packet of yeast does contain about 2 1/4 (or 2 1/2) teaspoons. The recipe should read "2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast)", NOT "(from 2 envelopes yeast)."

6:35 PM, February 06, 2008  
Blogger Julie said...

Dana - don't you know Lyle's Golden Syrup makes the best granola? you can have the best of both worlds!

Funny, I posted a granola recipe today too. Must be a February thing. And Nigella's is fab... I stash some in my gym bag to deflect that nasty vending machine!

7:18 PM, February 06, 2008  
Blogger amisha said...

so so with you on february. this seems like just the thing... there is nothing like your own homemade cereal! for the past couple of months i have been addicted to muesli + yogurt in the morning... the muesli is just so satisfying and i love mixing it up with tons of different grains + nuts + fruits. i love the idea of something sweet + spicy too. xo

8:03 PM, February 06, 2008  
Blogger Christina said...

speaking of things I always mean to do... I have been meaning to leave congrats for you... every new issue of Bon Appetit brings a big smile to my face to see your name in print. I have loved your blog since first I set eyes on your gorgeous pictures and ethereal prose... so to see this magazine that I already love, go and include another wonderful feature, breathtaking.

Congratulations!

9:26 AM, February 07, 2008  
Anonymous anne said...

oh my goodness, so many folks in here :)

thank you for the granola recipe, molly! i've been making my own for a very long time (there is just nothing better with fruit and yoghurt) and i felt up for a slight change for a while :) i'm very pro granola :) always:)

1:53 PM, February 07, 2008  
Blogger UmberDove said...

So here I sit, catching up on my favorite blogs, breathing deep the lovely sweet scent of my own granola cooling on the kitchen counter. Its just so appropriate that your recipe would be the post of the day - love the ironic connection!

And no joke, people WILL be calling from all over the states for care packages involving mostly granola (and maybe some cookies too) as soon as the word gets out that you have a fabulous recipe.

As soon as I eat through this current batch, I think I will try yours out - I have come to trust your recipes and the addition of brown rice syrup is very appealing!

Thanks for yet another wonderful post, Molly!

3:55 PM, February 07, 2008  
Blogger Elizabeth said...

thanks for the recipe!

I am going to join the "crazy hippie" ranks and try it myself. :-)

9:45 PM, February 07, 2008  
Anonymous Kristen said...

Hi Molly. I've been on a homemade granola kick lately, but my other recipe uses butter, so I was happy to have your more healthy version. I've been eating "your" granola for the last few mornings, with rice milk or with yogurt. I LOVE the cinnamon, ginger, and brown sugar flavors mixing with the toasty, nutty flavors of the sesame seeds and sunflowers. I haven't tried it yet, but I bet this recipe would be great mixed with dried apples or pears. --Your Ballard friend

4:20 PM, February 08, 2008  
Blogger phyl said...

this recipe intrigued me so much that i just came home from whole foods with the ingredients not already in my pantry. and i have never ever felt compelled to eat or make granola in my life. i know, i know!

a quick question though. i was thinking of mailing out packages of this granola to friends as a little valentine's day package (a healthier alternative to loads of chocolate...may make people feel better after their inevitable candy gorge ;)). i've never mailed food of any kind before, so how would you suggest packing them to keep maximum freshness? also i have at least one friend overseas that i want to mail to...do you think that would require a little extra packing?

5:24 PM, February 08, 2008  
Anonymous Foodwoolf said...

You are a culinary zeitgeist.

Based on other readers' comments and my own sudden urge for homemade February Granola, you knew before we knew it was a movement!

You rule.

Brooke

1:42 PM, February 09, 2008  
Blogger Molly said...

I love it, phyl! Granola for Valentine's Day? Too good. As for packing it to ship, I think you'd be just fine to pack it in zipper-lock plastic bags, slip the bags into padded mailers, and ship them anywhere. Granola keeps well for at least a couple of weeks, if not more - or indefinitely! (I store mine in the fridge only for the nuts' sake; they go rancid more quickly at room temperature.)

Happy Valentine's Day to you and yours.

2:24 PM, February 09, 2008  
Blogger Miss Scarlett said...

I am baking this granola as I write. It smells fantastic!

I have made homemade granola in the past but found it quite sweet and overly oily. I love that this recipe uses applesauce. Yum.

I increased the spices and included cloves and cardamom -- love that chai-like kick -- and decreased the sugar/syrup.

Thank you so much for sharing this recipe!

btw - I don't think there is anything Crazy about baking your own cereal or in being a Hippie. From a food standpoint natural is best and part of the Hippie movement was a return to natural.

8:15 PM, February 09, 2008  
Blogger Christine said...

Molly, I'm a new reader to your blog... I got interested with the hot chocolate and am now fully hooked with this granola recipe. I think I'm now one of "those" people who makes their own granola!

7:49 AM, February 11, 2008  
Blogger Lane said...

Where can you buy brown rice syrup? I'm having trouble finding it.

8:23 AM, February 11, 2008  
Blogger andrea said...

so i went and made the granola last night (but with maple syrup--couldn't find brown rice syrup when i was shopping) and have already eaten it three separate times! it is so good. and so easy to make! i am sending some off as part of a valentine's day gift :)

Thanks again, Molly!

6:38 PM, February 11, 2008  
Anonymous Valerie said...

Molly, this granola is phantastic! I made it last night, using pecans, sunflower and pumkpink seeds and it is DELICIOUS. Isn't it amazing to think how many people have changed their breakfast routine thnaks to your recipe? :-)

1:24 AM, February 12, 2008  
Anonymous Anonymous said...

Each recipe I make from your blog is addictive! First there was the chickpea salad with lemon and parmesan, which I have been eating in some format almost every day for lunch for the past 4 months. Then came the "winning hearts and minds" cake, which did just that --I swear my boyfriend started stopping by my house JUST to eat cake -- and now this granola! I made it on Saturday morning and have eaten it twice a day since. Thanks so much for all you share with us!
-Anna

7:39 PM, February 12, 2008  
Blogger dirt floor said...

i eat plenty of granola but have never been motivated to try to make
it... i have now been officially motivated! thanks for going to the trouble to post this.

5:14 AM, February 16, 2008  
Anonymous Anonymous said...

i added 3/4 teaspoon of cardamom instead of the cinnamon and added te ginger, a wonderful spice combination. also, to whomever likes clumps, i accidentally didn't grease the pan and removed the granola with a spatula, which turned out to produce more clumps! the pans were a tad bit harder to clean, but definitely doable. guess i won't be greasing my granola pans from now on!

5:35 AM, February 18, 2008  
Anonymous Anonymous said...

This is the best granola I have ever made. I love the ginger/cinnamon spice combo. Thanks for all the great recipes. I love this blog!!

8:03 AM, February 18, 2008  
Anonymous Rena said...

Thanks, Molly - that's a real winner of a recipe.
I put parchment paper down for easy cleanup, which worked well as I was juggling kids and couldn't be bothered to stir every 10 minutes. The granola came out in nice big chunks with good caramelization on the bottom. I added pumpkin seeds to the mix, which really added a lot. Also I don't think the oil adds anything (although greasing the measuring cup sure helps get the sticky syrup and honey out easily). I'm going to omit the oil next time.

Next time I'll use your reader's idea to add flax, but I suggest that we should add it at the very end because the good omegas are somewhat reduced by heat. And the flax should be ground because the good stuff is within that hard shell.

8:19 PM, February 22, 2008  
Blogger Rachelle said...

Oh! Just tonight, I was reading my mom's recipe for her homemade granola we ate as kids. I think I'm going to have to make a batch soon.

12:01 AM, February 23, 2008  
Blogger Michele said...

OMG! I have thouroghly impressed my boyfriend with recipies from your blog. I made pasta with your tomatoe sauce, your caramelized pears with homemade ice-cream and this granola during this past week while he is visiting from Canada. He now thinks I'm a fabulous cook, and was even eating this granola straight from the bag. Everyone in the house now thinks I'm a crazy hippie, but I don't mind since I do live in wierdo Santa Cruz, CA anyways. He in return bought me the one cookbook I've been drooling over for the past 3 years "The Joy of Cooking". It's true, the way to a man's heart IS through his stomach!

9:01 AM, February 26, 2008  
Anonymous Cenk said...

Hi Molly - A big thank you for introducing such a delicious recipe. I've made it twice and am completely in love with the results. I have used grape molasses instead of the brown rice syrup. It adds great color and a smoky flavor to it.

3:46 AM, February 27, 2008  
Blogger Tina said...

I finally made this recipe last weekend, and it's fabulous! Thanks so much for posting it! I didn't follow the recipe to the letter; I used a mixture of sesame and flax seeds, and substituted pumpkin seeds, which I already had, for sunflower seeds (which I didn't). I've been eating it for lunch all week w/ strained yogurt. I will definitely be making this over and over. Thank you!

11:13 AM, March 15, 2008  
Blogger Carrie said...

I can't say it enough--this granola is just perfect. I love that it's not overtly sweet--much more toasty and with some depth to the flavor. And it does make the entire house smell delicious while you're baking it. I'm completely hooked. I first made a half-batch last weekend and then had to make a second half-batch later that week because dear hubby took more of a liking to it than I thought he would! :-)

5:58 AM, April 21, 2008  
Blogger Christine said...

Thank you! Thank you! Thank you!

I'm trying to get into the habit of making more of my own food to cut costs and since granola is definitely a staple in my house I had to give this recipe a try. Just made my first batch --> YUMMERS!!! So simple and quick to make. And now I have enough to last me for a month!

You rock!

3:31 PM, May 11, 2008  
Anonymous kathy said...

Great recipe. I made it with Agave Nectar - and skipped the brown sugar and honey. It was plenty sweet and the Agave has a low glycemic index.

11:40 AM, May 23, 2008  
Anonymous Anonymous said...

Great recipe, easy, tasty but... does anyone else get digestive "issues" after eating this?

1:26 PM, May 23, 2008  
Blogger Sal Castorina said...

Molly, I just read your article and recipe on home made marshmallows in the current Bon Appetit. Great story. Have you made this recipe using Splenda instead of sugar? And if so, is there a workable substitute for the light corn syrup?
Sal Castorina

6:20 AM, June 08, 2008  
Blogger Molly said...

Sal, I'm sorry to report that I've never tried working with Splenda. You might try doing a Google search with the keywords "marshmallow" and "Splenda." I think that's your best bet.

Good luck!

7:17 PM, June 08, 2008  
Anonymous Jen said...

I disagree that the single serving size applesauces are necessarily a waste.

Like you, I don't eat applesauce on its own (er--I'm assuming that's why yours goes bad in the fridge--it's the reason mine does), so large containers go to waste in the intervening time between making things that involve applesauce.

If, in an effort to have less packaging, you buy, say, a 16 oz. jar for the <1 cup of applesauce you need and it goes bad, at then end of 6 such recipes and an interval of 2 years, you'll have 6 jars, 6 lids, and over 5 pounds of applesauce that went bad.
In the same interval, you could have 6 pieces of foil (the "lid" of those cups), 1 tag board holder, 6 small #7 plastic cups, and no applesauce.

Of course, now #7 plastic is hideously bad for you . . . you can't win unless you boil your own apple: 1 compostable core and skin, 1 super sticky sticker, small energy output for cooking and blending.

:-)

--Jen

8:21 AM, July 25, 2008  
Blogger Melody said...

I am going to try this, but need to substitute the nuts with nut free products like soy nuts. Do you know anything about cooking with soy nuts? I've been looking for recipes for granola and granola bars for my family and especially 3 year old to enjoy (allergy to peanuts/tree nuts).

3:25 PM, August 04, 2008  
Blogger Molly said...

Melody, I wish I could be of help, but I honestly don't know a thing about soy nuts. If you don't want to just wing it with them, you might try replacing the nuts here with more seeds. Maybe pumpkin seeds?

7:55 PM, August 10, 2008  
Blogger My Eco Self said...

Hi, Do you really need to keep it in the refridgerator? I'd really like to display mine in some lovely glass jars I've got...

Lynne

3:35 AM, August 17, 2008  
Blogger Molly said...

Lynne, you can definitely keep it at room temperature. I have tended to keep mine in the fridge as an insurance policy of sorts, since it has so many nuts and I worry about them going rancid, but you know, you don't really need to. So yes, use those pretty jars!

9:27 AM, August 17, 2008  
Blogger Joy said...

This sounds delicious and I love that it can adapted! I have pumpkin seeds on hand and will make for Christmas gifts. I have nice glass jars to use.

7:45 PM, November 12, 2008  
Blogger Pravina Studio said...

This recipe is the first granola I've ever made at home. And I am hooked! It is sooooo delicious. I had some issues with trying to substitute maple syrup for brown rice syrup and changing around the amount of honey. Next time, I'm going to follow the recipe to the letter :)

10:56 AM, March 31, 2009  
Anonymous Anonymous said...

Molly - when I read all the comments on your taking a break that talked about granola - I had to scroll back and find that recipe. As soon as I read it I knew my husband would love it. He was very sceptical on seeing my bag of ingredients on the counter (all about it is cheaper to buy it already made, etc) but after tasting just a sample he loves it and is definitely on board for more. PS I love Nigella's recipes too so don't know why I didn't find it before. Have you tried her breakfast bars from the Fast Food book? They are also yummy.

12:34 PM, July 03, 2009  
Blogger Emily said...

Great recipe Molly! I have 3 quart size bags full of granola in my freezer. I made almost as is except only used 1/4 cup brown sugar, added flax seeds and I needed to bake mine just a touch longer. Great topped on vanilla Greek yogurt or on it's own with a few dark chocolate chips for dessert.

12:58 PM, October 04, 2009  
Anonymous Trotski & Ash said...

Making this excellent granola for a summer breakfast tomorrow with yoghurt and so many fresh strawberries from the market. Excited!

2:40 AM, January 19, 2010  
Blogger KiwiBecs said...

Delicious - I have made this twice now. I have omitted the brown rice syrup and sugar, I add a wee bit more honey and apple/pear puree(depending on what needs using) and Rapeseed oil. Pumpkin seeds are a nice addition too - 1/2 cup almonds, 1/2 cup pumpkin seeds. Thanks - we have converted my husband to museli for breakfast - got to get those heart heathy seeds in somehow !

4:36 AM, January 23, 2010  
Anonymous Christine said...

I'm making this for the second time in 2 weeks. It's positively addictive, and thankfully easy to make. I use maple syrup because we cannot seem to get the brown rice syrup here. Also, using homemade applesauce.

2:28 PM, February 27, 2010  
Blogger emevas said...

i did it! i made granola! this is the second meal this weekend that made me smile when i tasted it because it was exactly what i wanted. I couldn't fine brown rice syrup so i upped the honey to 1/2 cup then added golden raisins and dried cranberries at the end. fantastic!

ps: i just bought your book. it's fantastic too.

10:50 AM, February 28, 2010  
Blogger tracey said...

Molly, thanks so much for your lovely writing and recipes. This and the "french chocolate granola" have become staples in my house. I love eating this one with plain or vanilla yogurt and dried apricots. Making these recipes has totally ruined me for packaged granola which is never as good and horrendously expensive. I will be making these granola recipes for years to come.

6:41 AM, March 09, 2010  
Anonymous selena said...

Finally unearthed this from the bookmark pile; mine had a mixture of honey and mango jam (no applesauce or brown rice syrup here), added coconut, flax seeds, cashews, pine nuts. Thank you!

7:23 PM, May 12, 2010  
Blogger Joanne said...

hi from australia!

eating this granola right now. not sure if it's the type of salt i used (pink himalayan rock) but it's a tad salty.

still delicious!

5:13 PM, May 14, 2010  
Anonymous Megan said...

Unbelievably yummy!!! Searching for a new granola recipe that wasn't too sweet I found this yesterday. It's still cooling, but I can hardly keep my hand out of the pan. Can't wait to try it with milk or yogurt!

11:44 AM, August 26, 2010  
Anonymous Karen said...

Nothing beats homemade, coupled with all natural health enhancing ingredients. This is sure to be a wonderful staple in our home. Thanks!

5:00 PM, September 02, 2010  
Anonymous Louise T said...

Your blog was recently recommended to me, and I'm very glad indeed. My partner and I were just thinking that we should try making our own granola (I am having difficulty being inspired by breakfast foods at the moment), and voila! We'll certainly be having a go at this - I can't wait!

Louise

4:29 PM, September 03, 2010  
Anonymous Special K said...

I know this is late, late late but I made this recipe today and am VERY grateful! Thank you
if you have any inclination...here is my website
http://thespecialktreatment.wordpress.com

6:39 AM, October 07, 2010  
Anonymous Wokintime said...

Making your own granola is so not hippie. I am farthest from hippie and the one and only thing that is constant in my rotation is granola. In fact, my 3-yr-old makes it from time to time! I'm always looking for a new one. I'm looking forward to trying yours! Thanks!

9:54 PM, February 13, 2011  
Anonymous Anonymous said...

I've made this three times now, and I LOVE it. Gorgeously nutty, barely sweet (I reduced the sugar), and containing zero dried fruits (ick). This time, I added molasses, dessicated coconut, wheat bran, substituted maple syrup for brown rice syrup, and used cashews/pistachios/peanuts/pine nuts/sesame seeds. This is my absolute favourite.

12:06 AM, July 30, 2011  
Blogger 2mary said...

Googling homemade granola I foung you... I realise this is a very old post of yours but ~I have a question. You say it needs to be refridgerated... I didn't add any dried fruit. Does it still need to stay cool. Knowing my fridge and the ones I love it will get hidden VERY quickly in there.

12:52 PM, January 14, 2012  
Blogger Molly said...

2mary, it's funny that you should ask about the refrigeration issue, because I had forgotten that the recipe even called for that! I don't refrigerate mine, and I'm not sure why I said anything about that in the instructions. If it's the middle of summer and your kitchen is hot, it's probably a good idea to refrigerate (to keep the nuts and seeds from going rancid quickly), but otherwise, it should be fine at room temperature for weeks.

5:35 PM, January 14, 2012  
Anonymous Anonymous said...

from the moment i read the word 'ginger' i dreamed of making this...thankfully only had to wait a few days before i had time to go find the rice syrup (whole foods--and thank you, molly, for introducing me!). this is DELICIOUS granola, and perfect according to recipe (i only swapped sesame for flax seeds). but i can tell from the many handfuls i've had that the possibilities are endless. i always decrease the oil in granola recipes; this one has done this for me--love the applesauce feature. i will probably take out a little bit of sweet next time, just to see how it goes.

5:35 PM, April 20, 2012  
Blogger Abby said...

I've been reading your blog for the past few years, but this is by far the post I come back to time and again. Your daily granola has become my daily granola, too! I love the way my whole house smells of ginger and cinnamon when I'm baking up a batch. So thank you for sharing all your recipes (but this one in particular!)

6:29 AM, June 05, 2012  
Anonymous wandering educators said...

making this (again). thank you (again) for enriching our lives!

4:43 PM, July 20, 2012  
Blogger Lisa Anne said...

Just made this for the 3rd time after finding the version you included in Bon Appetite. I kept pretty close to your instructions, including being a little too serious on allowing it to get some colour in the oven - may have gone a little overboard. This time I made a double batch, tried a few different nuts and seeds, and swapped out half the oil for coconut oil. My husband didn`t even wait for it to leave the pan before scooping some up for desert.
Thanks for this recipe.
Lisa

11:51 PM, January 13, 2014  
Blogger Lisa Anne said...

Just made this for the 3rd time after finding the version you included in Bon Appetite. I kept pretty close to your instructions, including being a little too serious on allowing it to get some colour in the oven - may have gone a little overboard. This time I made a double batch, tried a few different nuts and seeds, and swapped out half the oil for coconut oil. My husband didn`t even wait for it to leave the pan before scooping some up for desert.
Thanks for this recipe.
Lisa

11:54 PM, January 13, 2014  

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