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4.25.2014

Maybe he's right

This is the fifth granola recipe I’ve posted on this blog. Five. Five! Four more than anyone needs! I cannot be stopped! I’ve turned into your annoying great-aunt, the one who tells the same boring story about Eisenhower every Thanksgiving, over and over and over and over and over. I even have the requisite small crotchety dog and a banana-yellow Formica kitchen, circa 1960. My transformation is complete.


I’ve been making granola regularly, at least once or twice a month, for something like fifteen years. I’ve gone through several recipes and versions, from the lowish in fat - a tragic notion that, I now believe, goes against the whole concept of granola - to the intricately spiced, thoroughly nutted, and generously sweetened. For a while, this 2008 version was the recipe that I hewed most closely to. It’s simple, solid, and though it does involve chocolate, I don’t know, it still feels like a sensible breakfast to me.  (And I’ve decided that there are far more dangerous delusions to harbor.) Two years ago, I found the Early Bird recipe, and then I got on a roll with that. But before long, I started to wish it were less sweet, and then I made the batch size larger, and then I started making it without the seeds, because I never seem to have any, and before I knew it, my slow paring-down and tweaking had shaped it into something else entirely.



I wasn’t going to write about it - I will remind you: FIVE GRANOLA RECIPES - but Brandon keeps nagging, asking me if I’ve written about it and why not. He thinks it’s the best yet, and maybe he’s right. My mother is also hooked on it, so that’s something. It’s the only granola I’ve wanted to make for the past year, if not longer. It’s deeply toasty in a way that verges on savory, rich enough to make me look forward to breakfast but not too rich for everyday, and most importantly, it has the strange, mystical ability to make coffee taste even better than it already does at seven o’clock in the morning.

Like the Early Bird recipe - and like my friend Megan’s wonderful Marge Granola - I use olive oil for the fat component, because I like the savory quality it brings. In the sustained heat of the oven, its grassy, vegetal flavors mellow out, so there’s nothing remotely salad-y tasting going on in the finished granola; the olive oil just gives it a deeper complexity than other vegetable oils can. And while you could maybe use less oil than I do, I like that it’s satisfying enough to stay with me for a few hours, and I like the way the oil helps the oats and nuts to crisp and crackle. Do what you will.

Also like the Early Bird recipe, I don’t use any spices. I like to keep it quiet, to leave room for the gentle, warming flavors of toasted nuts and oats. I also use maple syrup as my sweetener, but unlike Early Bird, it’s the only sweetener I use. And while it does look and sound like a lot of maple syrup, it’s less sweetener per cup of oats than almost any other granola recipe I’ve tried. I should also add that I used to sort of choke when I thought about using anything more than a tablespoon of maple syrup at a time, because it’s so whoppingly expensive, but its flavor really does make a difference, a dusky sweetness. At Delancey, we mail-order maple syrup from Stannard Farm in Vermont, and it’s wood-fired(!), dark and very subtly smoky. The way I feel about it borders on the evangelical.

As for the dry ingredients, there are the usual rolled oats, and whatever combination of nuts shows up in my cabinets that day, and a decent dose of kosher salt, and always some big flakes of coconut, the kind that crunch like wafers. And I measure the oats and nuts by weight, so it’s easy to throw together quickly with no measuring cups and, YES! YES! GOD YES! fewer dirty dishes and spills. I’ve even managed to make a batch of this granola with June around, weighing and stirring and slipping it into the oven so fast that she hardly had time to get feisty and start hanging on my legs, yelling EEEEEEAT. I can’t say that about much else.

P.S. I wrote a lot of this post at Delancey, where "Get Outta My Dreams, Get Into My Car" was playing on Spotify. And before that, it was "Uptown Girl." I don’t really have anything to say about that, other than yeeeeeeow, it was great.


Granola No. 5

You can use any nuts you like here – or even seeds, if you want to. That’s the beauty of measuring by weight: as long as you use about 400 grams in all, it doesn’t matter which nuts or seeds you use or how much of each. I most often use almonds and walnuts, which I coarsely chop, but I also like to throw in some pecans now and then.

About kosher salt, take note: I use Diamond Crystal brand, which is less salty than Morton. If you use the latter, you’ll probably only want to use about 1 ½ teaspoons.

600 grams (6 cups) old-fashioned rolled oats
100 to 150 grams (about 2 to 3 loose cups) unsweetened coconut chips
400 grams nuts (maybe 3 to 4 cups? see headnote), chopped if you like
2 teaspoons kosher salt
1 cup (240 ml) maple syrup, preferably Grade B
2/3 cup (160 ml) olive oil

Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment.

Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat. Divide the mixture between the two prepared sheet pans, spread it out, and bake, stirring the granola and flipping the pans once or twice, until golden brown, about 40 minutes. I generally check on the granola every 15 minutes as it’s baking, and I gauge its doneness by color: in particular, I’m looking for the coconut chips to toast and for the whole mixture to achieve nice, even browning.

Allow to cool completely, then transfer the granola to airtight containers. Eat with plain yogurt (my favorite), milk, or on its own. You can store it at room temperature for a couple of weeks, easy, but if you use it more slowly than that, consider freezing some of it.

Yield: I’ve never actually measured, but probably about 3 quarts.

81 Comments:

Blogger Kelsey said...

I had to laugh at the name of this recipe! Surely your go-to granola deserves a name with more oomph. How about Granola No. 5?

9:35 PM, April 25, 2014  
Blogger Molly said...

Kelsey, I like your name much better than mine! Going to change it now... xx

9:38 PM, April 25, 2014  
Blogger Kelsey said...

Hooray! And I will definitely be baking a batch this weekend, probably with my tiny human under foot.

9:41 PM, April 25, 2014  
Anonymous annabel said...

Is the coconut part important? This sounds delicious, except that I hate coconut. Also, I made the WH&M cake for my birthday last month and am about to take the last 1/4 of it out of the freezer. It's been great for a forkful of cake every other night or so.

9:43 PM, April 25, 2014  
Blogger Molly said...

Annabel, you can definitely nix the coconut. No biggie. Enjoy that WH&M cake!

9:46 PM, April 25, 2014  
Anonymous Didi said...

I am just not used to the dried coconut flakes. I grew up where the coconuts always came fresh. Its just an unusual taste and texture for me because I do miss the moisture and crunch from fresh grated coconut. But I guess I can nix the coconut and replace it with something else :D

10:51 PM, April 25, 2014  
Anonymous Aisha said...

Yay! Weight measurements! Now I don't have to rely on my inaccurate weight conversions of your previous recipes (obviously rounding up the figures to make for easier weighing, and obviously chocolate getting rounded *up* quite high).
I've often used virgin sunflower oil in your granola recipes. It brings a nutty richness to the taste. But I must try olive oil now! Would any olive oil work? I usually have very strong Greek olive oils on hand.
As for the maple syrup, never used it but I've regularly subbed the honey and syrup in your recipes with date syrup that I always have lying around.
Thanks for sharing your granola journey with us!

2:02 AM, April 26, 2014  
Anonymous Helen @ Scrummy Lane said...

I've had it in my mind to make some granola for ages now, and I think this recipe might just be the one to follow. Love how simple it is and that you use olive oil, which is often the only oil I have around.

2:16 AM, April 26, 2014  
Blogger Anouk said...

Aah, your writing. Feels so familiar. Your book, on my list lady! Fingers crossed for more silly talk (no offense you know), casually thrown in the mix with hefty life stories about love, a baby, Delancey, etc. Big hug for you!

2:53 AM, April 26, 2014  
Blogger Siri said...

Every time I see a granola recipe, I automatically bookmark it. I am a huge fan of making it at home and the whole process of baking is quite exhilarating. This one sounds great with coconut, nuts et al. Will try soon.

Siri

4:32 AM, April 26, 2014  
Anonymous Jori said...

Any ideas or suggestions for a granola recipe with no nuts in it (or something that can substitute for nuts?) I'm in a house of nut-allergic kids and can't use them. I hate being deprived of good homemade granola. If anyone has ideas worth trying, it would be you!

5:28 AM, April 26, 2014  
Blogger Emily f.s. said...

I've only used butter in my granola recipes...but maaaybe I will try olive oil next time ;)

5:51 AM, April 26, 2014  
Blogger Anna said...

I've been meaning to make granola for a while. It's not something I usually have on hand, but your post makes me think that I should probably change that.

7:22 AM, April 26, 2014  
Blogger Sue O'Bryan said...

I love using olive oil in my granola too, I think it rounds out the sweetness so much better. Bravo!

7:38 AM, April 26, 2014  
Blogger Dahlia said...

I woke up this morning thinking, oh, I need to run to the store for cereal. Not half an hour later, my kitchen smells wonderful and I'm looking forward to my first bowlful of Granola No. 5 Excellent timing, Molly!

8:20 AM, April 26, 2014  
Blogger mamster said...

Kelsey, is Granola No. 5 a tribute to Short Circuit? I'm just going to assume it is.

9:03 AM, April 26, 2014  
Anonymous Nicole said...

My go to granola recipe is adapted from Melissa Clark, who I believe adapted hers from Early Bird as well. I was looking for the same things you were...less sweet, more crunch, bigger batch. The version I had also had dried fruit. I prefer to add a little banana or fresh berries to my granola instead. My adaptations have brought me to a recipe that is identical to yours except I use coconut oil. It's a winner for sure and certainly worth another granola post.

9:23 AM, April 26, 2014  
Blogger Judy Carney said...

is there a gluten free version?

10:03 AM, April 26, 2014  
Blogger Kate said...

This reminds me of my favorite granola recipe by Melissa Clark. It's called Double Coconut Granola because it has coconut oil and coconut flakes. Also maple syrup, dried fruit, nuts and seeds and oatmeal. Amazing! Everyone I give it to requests the recipe. And I have to give it away so I don't eat the entire batch myself.

10:06 AM, April 26, 2014  
Blogger Lemalchatgris said...

Molly: Which Stannard Farm syrup do you prefer... they offer B grade, A grade (both dark and medium), and Fancy.

10:48 AM, April 26, 2014  
Blogger Liza said...

Oh, this is trouble. I love granola #4, aka the Early Bird recipe which I've been using minus the coconut since you first posted it. Based on that successful recommendation I will have to try this one too! Dueling granolas anyone?

10:59 AM, April 26, 2014  
Blogger PalmerGal said...

Seems to me if you use GF oats - which I can get at my local grocery (Bob's Mills) - this would be a GF recipe.

11:02 AM, April 26, 2014  
OpenID frenchgardener2013 said...

The best part about making granola is that it never turns out exactly the same twice and you can easily throw in any nuts or dried fruit you have around or adapt seasonally. My favorite is the one from Deer Valley Inn in Utah. For recipe: http://wp.me/p44vKr-6Y

11:17 AM, April 26, 2014  
Blogger 10 Legs in the Kitchen said...

Must make granola. I always say this but now I must.

BTW- since you are in Ballard and have "a small crotchety dog" (a cute, sweet one I'm sure), do you know of Looking Good dog grooming? we have been going to Victoria for over 20 years and I live in Issaquah (so not a convenient drive), Ginger & Buddy love her (the other eight legs in my kitchen), highly recommend.

11:21 AM, April 26, 2014  
Anonymous wanderingeducators said...

YUM. I go through different granola recipes, too. This one sounds amazing!

11:47 AM, April 26, 2014  
Anonymous linda said...

Hi Molly, how would this compare to the recipe you posted by Nigella? I've been making that recipe from this site for the past year, and it's convinced me that granola can't be bettered...

12:15 PM, April 26, 2014  
Anonymous Meg in Vermont said...

This is just like my one-and-only ever granola recipe, although I've never tried making it with olive oil (now I'll have to!). For those who don't like coconut, I can assure you that it is not integral! At my house I use some equivalent amount by volume of wheat germ or bran, or even sometimes ground almonds, to make up the bulk. Maple syrup (plenty) and fat (plenty) are key to yummy granola. My tiny humans have loved this ever since they had enough molars to chew it!~

1:29 PM, April 26, 2014  
Blogger VtGal said...

Have you tried other oils, i.e. grapeseed oil in your recipe? Its one of the few oils that maintains its anti-oxidant properties at high heat AND has a lighter quality than olive oil. Thanks.

2:26 PM, April 26, 2014  
Blogger Mary Post said...

Love your blog! Had to smile though at your comment that Stannard's maple syrup is wood fired. ALL maple syrup in Vermont is wood fired, except for some individual producers who make theirs in a crockpot on their driveway! As you drive through the countryside in Vermont in spring, you'll see sugar houses dotting the landscape, with huge bellows of smoke and steam coming from them. The sap is boiled in stainless steel vats over hot wood fires until is turns into syrup. We'd love to host you here next spring so you can experience it!

2:47 PM, April 26, 2014  
Blogger Unknown said...

Words cannot express my excitement. I started making your Daily Granola years ago for my son as an alternative to the bulk storebought stuff, which I'd long ago become disenchanted with. Then came the Olive Oil & Maple Granola, which has reigned supreme since. Except my son eventually decided he can't stand coconut-so then we started alternating batches of Daily, or French Chocolate if he's lucky, on the weeks he's at our house, which means the Olive Oil & Maple is now called Grownup's Granola. I've been slowly tweaking it to whittle down the sugar, so I'm super excited for the Number 5 variant. People! This recipe is so, so easy. "It's a doddle to make," as Nigella says. It's put together by the time the oven is preheated. Thanks Molly!

3:09 PM, April 26, 2014  
Anonymous Anonymous said...

I'm still stuck on the Rancho La Ruerta granola that I think you posted about years (?) ago -- or maybe it wasn't you that posted about it. I've been there and have their cookbooks. I leave out the oil and honey and use the apple and orange juice as sweetener -- it always seemed too rubbery with the honey and oil. Anyway, it cuts down on the calories and the granola toasts up to be crispy and full or flavor.

3:23 PM, April 26, 2014  
Blogger Hilary said...

Funny, I just made your olive oil granola (the Early Bird adaptation) this morning, but reading this, I realize I've strayed into... almost exactly this version, though without the salt. And sometimes seeds, but not always. Love the inspiration.

3:37 PM, April 26, 2014  
Blogger Molly said...

Aisha, I use our everyday olive oil, which is California Olive Ranch. It has a very round, full, buttery flavor, and very little grassiness or peppery qualities.

Jori, how about seeds? Sunflower seeds? Sesame? Flax? Fingers crossed...

Nicole: high five!

Judy, yes, as others have said, you can just buy gluten-free oats, and then this is automatically gluten-free.

Lamalchatgris, we buy the B grade. SO GOOD.

Thanks for the tip, 10 Legs in the Kitchen! Our small dog doesn't need grooming (he's easy to bathe at home), but our larger dog definitely does.

Linda, you're right: Nigella's is killer. I think I got away from making it because I was forever finding myself without brown rice syrup or applesauce in the house, and I also often prefer granolas without spices. But I won't blame you if you decide to stick with it instead of Granola No. 5!

Meg in Vermont: high five!

VtGal, I haven't tried it, but I use grapeseed oil in wok cooking. Thank you for the tip!

Mary Post, ah, I didn't know that! I'm long overdue for a Vermont visit.

Hilary: high five!

xx

5:51 PM, April 26, 2014  
Anonymous Kristine in Santa Barbara said...

You turned me on to the Early Bird recipe. Loved the olive oil/maple syrup/salt combo. Gave the granola as gifts one Christmas but thought it was way too sweet. I toyed around with the idea of making it a cookie though. The oil, maple syrup, the pecans, the salt......

I remember reading a while back that you were making the recipe without the brown sugar and thought I should try that. Thanks for working out the details and posting about it!

6:47 PM, April 26, 2014  
Blogger Gretchen said...

Thank you for this! Your Early Bird recipe has also become my go-to granola, and I can't wait to try your tweaks!

8:18 PM, April 26, 2014  
Anonymous Edie said...

Just made this using just whole raw almonds with the oats. To die for. Seriously.

9:10 PM, April 26, 2014  
Anonymous Beth said...

I love that you recommend Grade B maple syrup. It is the only thing I use.I am like you that I have made re-revisions on my granola recipe trying to make it lower in fat and sugars. I will definitely make this as soon as I buy a (small)bottle of the maple stuff. I have not posted but one recipe but I love it like you do.

8:40 AM, April 27, 2014  
Anonymous How to Write About Food said...

I spent the better part of a year at culinary school ... but never made granola. I spent well over a year as a restaurant critic ... but never reviewed granola. I've been cooking for oh, too many years to count ... but never cooked granola. But every farmer's market I go to, without fail, I bring home a wee bag of granola as a special treat. It's time. Time I made some of my own. So thanks for the recipe. I'm ready!

5:18 PM, April 27, 2014  
Blogger BetsyE said...

Made it today! Love it. Love the weighing, and how it's not so sweet!!! Thanks!

9:50 PM, April 27, 2014  
Anonymous Bridie said...

I am a huge fan of homemade granola, and always have some in the house. I made this over the weekend and had my first bowl this morning - delicious! I like it's nutty, mellow flavour. I also made your French lemon yoghurt cake (twice!) last week for my work colleagues and for my husband and wanted to say thanks for the excellent recipe. It was a huge success.

3:20 AM, April 28, 2014  
Anonymous Indira said...

This looks delicious. I have about 10 granola recipes and make different recipes every week so don't feel too bad :). Do you think an add-in like chia seeds or flax would alter the taste too much?

5:40 AM, April 28, 2014  
Blogger Sirena said...

I missed the original name of the granola :-) - what was it?

7:07 AM, April 28, 2014  
OpenID sliceofmidlife said...

Why does it take someone else's sense of freedom to inspire my own? It's Monday morning and I've just returned from two glorious weeks in Spain. I'm easing back into real life and there, sitting reproachfully on my counter, are the ingredients for the Early Bird granola I didn't have time to make before we left and have vowed to make tonight, if the jet lag doesn't get me first. Like all returning vacationers, I've vowed to take life more slowly, savor my meals and my dog walks. And now, thanks to you, a new resolution: Make the most of what you have, even if you don't think you have all the seeds you need. Our ParentMap profile of you comes out in a few days. Thanks for the delightful interview - Alison

8:40 AM, April 28, 2014  
Blogger miel+soleil said...

I have been making an adaptation to your granola #4 that is almost exactly your granola #5! In fact I haven't made it for about 3 months or so because it was too addictive. But after your post I had to make a new batch.. My favorite combination of oats + slivered almonds + coconuts (+ dried blueberries added at the end) is in the oven as I type this. Yum!

p.s. I am looking forward to your visit to MN!!! Holding on buying the book s.t. I can get it & have it signed then :)

8:55 AM, April 28, 2014  
Anonymous Kathleen said...

If you ever post that you've made a loaf of banana bread with granola in it, I will laugh my ass off. I love how you continue to work these favorites in. And I always try them, so that says something, too!

Thanks for the syrup, tip. I will happily pay for a gallon of that given how fast I go through it. To have a better quality at a lower price would make me sing about it from the rooftops, as well.

12:25 PM, April 28, 2014  
Anonymous Debra said...

I am dying to know what your original recipe name was for Granola No. 5?! Thank you for posting yet another granola recipe - they are always so spot-on and this one seems like it will be the best yet. Love the not-too-sweet simplicity of it!

7:41 PM, April 28, 2014  
Blogger Gemma said...

There's always room for more granola and banana bread!

And, on the subject of maple syrup the good stuff is way too expensive here and grade B is near impossible to find. I'm considering a bulk shipment or just paying a lot of excess baggage in September...

6:17 AM, April 29, 2014  
Blogger Deb F said...

This made me realize I haven't made granola in awhile - maybe 6 weeks or so.

Granola Number 5 definitely came at just the right time.

Thank you!

9:02 AM, April 29, 2014  
Blogger Bridgette Meinhold said...

Was literally eating a bowl of granola when I saw your post. I've been making granola at home ever since your article in Bon Appetite. I've modified it slightly as well - bigger batches mostly. I make it constantly and often give it away when I go over to friends homes as host gifts. It's been especially handy to give to all my friends who now have babies and need quick breakfasts. Best present ever to give.

9:07 AM, April 29, 2014  
Blogger Anna said...

Molly! Over the years and on different sides of the country, you and I have independently arrived at almost exactly the same granola recipe. (I use honey and maple syrup in mine.) We should DEFINITELY carve out some Hole karaoke time to celebrate when are in Brooklyn.

11:43 AM, April 29, 2014  
Anonymous Kate O. said...

The only thing that has made your granola better is discovering that I can mix up two batches at the same time and then freeze one of the batches for later. Kiddo four arriving has made me a believer in the deep freeze. And the granola only takes a few extra minutes.

5:10 PM, April 29, 2014  
Anonymous Carley R. said...

Looks delicious! Very similar to the recipe for my friend Hannah's granola, which I make regularly (her recipe is here if you want to see it http://inheritthespoon.com/2012/04/22/home/) - but the weight measures will make it super easy to do in one bowl, as you say ... and I am more than all for that!

8:12 PM, April 29, 2014  
Blogger Katie Daenzer said...

I have never made my own granola before, but reading this post has pushed me over the edge. Publishing #5 was definitely necessary and the story of your process was fun to read. Thanks!

11:34 AM, April 30, 2014  
Blogger Rocky Mountain Woman said...

I meander around from granola to granola too. This one looks like a keeper...

2:04 PM, April 30, 2014  
Blogger Bruise Mouse said...

Can you really have too many granola recipes? I think not. Bring it on!

3:39 PM, April 30, 2014  
Blogger Joyce Sung said...

I too have switched from buying granola to just making a huge batch every 2-3 weeks. I think you took the simpler route and I just took the you-know-what-i-like-all-the-things route.

Love the addition of coconut chips, I snack on those constantly but have never added them directly to my granola.

12:49 PM, May 01, 2014  
Anonymous annabel said...

Per your ok I left out the coconut. I also put some roasted, unsalted sunflower seeds from TJs in with walnuts and almonds, which was what was in the freezer. Yum, yum, yum. Every morning with a mug full of milk. I am wondering now about unsalted pine nuts, just a few since they are on the spendy side. Peanuts?

9:28 PM, May 01, 2014  
Anonymous annabel said...

I am also wondering about unsalted pistachios. Are they too un-breakfasty?

10:28 PM, May 01, 2014  
Blogger Meredith said...

So, my only question is, you amazing people who keep granola in your house...how do you not eat it all in a matter of days? Hours, even!
I have found that whenever I have granola around all other food is magically transformed into lard.
"Why eat that lard-salad when I could have...granola?"
Anyway, thus recipe sounds amazing, I should bolster my will power, let myself make it and then force myself to NOT EAT ALL OF IT. Maybe I'll even put it on a salad...

11:37 AM, May 02, 2014  
Anonymous Kristin said...

Hi Molly! You're my favorite in quite a few categories and I just wanted to say thanks and please don't stop.

I also wanted to pass on (what I believe is) an interesting tidbit about maple syrup...since you include it in your granola recipe and I often do as well, (when I'm not sinking your Great Make-the-Morning-Of Waffles in it). For most of my life I didn't like real maple syrup. I grew up on Log Cabin which I didn't pay much attention to, but the real stuff always tasted a little harsh, or acrid, or something. And then I had some syrup made in New York state. I live in Portland, OR in the winter and the Finger Lakes in the summer. There are lots of small maple producers out there and my aunt gave me a small jug one summer. I was blown away. Tasted like caramel and vanilla and was some kind of dark, sweet heaven. The difference in flavor between New York state syrup and Vermont and Canadian syrup has to do with what the maple trees are growing on...at least according to the man who lives near me and has a small sugar bush. Vermont trees grow over granite; New York trees grow over shale. It's a mineral thing. I buy the Grade B which my local Mennonite mercantile labels 'For Cooking,' but I know better. Well, I guess granola IS cooking, but really, it's best on those waffles. :)

7:24 PM, May 02, 2014  
Blogger shannon said...

I made this the other day and I am OBSESSED! My one complaint is that It is so delicious that I have a hard time keeping my hand out of the container every time I pass through the kitchen! Thanks for a recipe that I will surely be using for years to come.

8:55 AM, May 03, 2014  
Blogger susan said...

He is right ... this stuff is AMAZING. I can't stop eating it! Thanks so much for sharing this recipe.

3:19 PM, May 03, 2014  
Blogger amanda said...

So I totally belly laughed out loud when I read that part about June hanging on your legs and yelling EEEEEEAT.... I'm rowing that boat, sister. Thanks for the recipe, I'm excited to try it.

6:07 PM, May 04, 2014  
Anonymous Allison @ Clean Wellness said...

You can never have too many granola recipes! It's the perfect snack when you want something crunch AND sweet. I love maple and coconut together! Yum!

7:05 AM, May 05, 2014  
Blogger Divya Bajaj said...

Molly, I haven't tried your other granola recipes yet. But I may not get around to them because this one is JUST TOO GOOD! It's simple, delicious and understated. Thank you!

9:44 AM, May 05, 2014  
Anonymous Beth MealsAlone.com said...

Molly, you are right, the olive oil works. I love this granola. I never thought my granola would be dethroned but, if any granola could do it, this would be the one. I have looked at the original recipe but made Granola #5. You are like me that I always think I can make it better, ok maybe not better, just a little different to suit my tastes. I think this is sweet enough and, as described, toasty and crisp. I love it. I just finished a bowl. Thanks!

3:48 AM, May 06, 2014  
Blogger Unknown said...

Instead of nuts swap in a mix of pumpkin seeds, sunflower seeds, and/or hemp seeds. You may want to use slightly less since there are so many seeds per cup.

8:30 PM, May 07, 2014  
Blogger Unknown said...

Use gluten free oats

8:32 PM, May 07, 2014  
Anonymous Lizy Tish said...

Just found your blog, after listening to you and Matthew for so long... where the heck have I been? This granola looks excellent!

5:02 AM, May 10, 2014  
Blogger Open Heart said...

While recovering with a broken wrist & knee cap a bright spot has been the reading of your new book, Delancey. Now I've found your blog and the recipe for granola #5 which I was able to make one-handed. It's now cooling on my counter. Thank you for inspiring my first creative urge since the accident!

1:31 PM, May 10, 2014  
Blogger Bethany Dattolo said...

I apologize if this has already been asked in a previous comment, I didn't have time to read all of them... This recipe looks so similar to mine with the oil being the only exception. I use vegetable oil. You don't find the olive oil leaves too much of a olive/salt/savory taste? Or do you think it's a good complement? :)

1:09 PM, May 13, 2014  
Anonymous meg said...

here's the thing. I can't eat coconut. It went off on me, and my mouth gets itchy and feels like I just ate a roaring hot pizza and burnt my whole palate off. This is what happens right before it gets worse and they take you to the hospital for adrenaline. So the granola seems a bit bland. what else can I add? My sister is allergic to nuts so she's left with just the oats. eh.

11:47 AM, May 23, 2014  
Blogger AuntieAllyn said...

I can't remember the last time/decade when I bought granola, and I've never ever made it myself. But there was something about the simplicity of recipe #5 that appealed to me, especially since I live in a small, rural area and don't have easy access to "exotic" ingredients like special nuts, seeds and (good) dried fruit. I ordered a big bag of dried unsweetened coconut through Amazon and made a half-batch of #5 the other day . . . and I love it! Granola has now found its place in my kitchen!

8:09 AM, May 25, 2014  
Anonymous Lizy Tish said...

Oh my gosh - I just finished listening to the Spilled Milk Granola episode.... SO SILLY! so fun, as always to listen to you and Matthew. Definitely makes me want to make your granola, so I'm going to try it out. Thanks for the inspiration!

1:57 PM, May 31, 2014  
Blogger Redshoes20 said...

This is the best granola I have ever made or eaten. Hands down. Thanks

12:31 PM, June 02, 2014  
Anonymous Vicki in Austin said...

Can't wait to try it as your recipes quickly become standards at my house AND I have a ton of coconut flakes that should be put to use soon.

Also wanted to tell you I've now given away 4 copies of your new book to friends with whom I've shared a restaurant business love/hate relationship. You captured it so well.

12:39 PM, June 02, 2014  
Blogger Danielle said...

I've made this twice already, once with unsweetened coconut flakes (because I couldn't find chips) and once with mail-ordered coconut chips, both times with a combination of walnuts and lightly-salted roasted almonds and a little less salt. I don't know which is better (the flakes get so crispy!), but this is definitely the best granola I've made/eaten. Thank you!

6:07 AM, June 05, 2014  
Anonymous Anonymous said...

Hi Molly, can I use honey instead of the maple syrup? Or is it an essential ingredient in the granola?
Thanks!

1:48 AM, June 13, 2014  
Blogger Molly said...

Anonymous, you can definitely substitute honey for the maple syrup. No problem!

12:34 PM, June 16, 2014  
Anonymous Lindsey said...

I stared at the bowl of mixed ingredients and had to fight the urge to add just a little vanilla or cinnamon or brown sugar. But I'm so glad I held off... I eat granola every single day, and this is the best I've had! The maple and olive oil flavors come through so beautifully. Thank you for such a simple, delicious version!

7:37 AM, June 20, 2014  
Blogger Christine said...

Just finished making a batch (after listening to the granola podcast — a little tardily —) and it's fantastic! Granola No. 5 is my new #1. Thank you!

12:45 PM, June 29, 2014  

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