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This is the best snack food ever. We ate the first batch entirely by the handful, and it wasn’t until the second batch that I had the chance to try it over yogurt. I absolutely love the sweetness of the honey and brown sugar over the tartness of the Greek yogurt, and I have a feeling this recipe may be about to revolutionize my morning routine.

What’s more, it is extremely easy to make.  For years I avoided it, thinking that the long list of ingredients translated into long hours spent in the kitchen.  This could not be further from the truth.  Granola can be thrown together in under 45 minutes, and most of that time is spent waiting (and salivating!).  It’s also cost effective, and many of the ingredients can be found in your pantry or easily substituted for something similar.  As long as you have oats, oil, some type of sweetener, and a few great add-ins, you’re good to go.

This particular recipe comes from Baked: New Frontiers in Baking, a cookbook developed by two bakers in Brooklyn and one of my all-time favorites.  It’s close to a few other recipes that I’ve tried, but I chose it because of its high proportion of nuts and dried fruit.  I also like the addition of hazelnuts, which can be easily peeled and prepared if you follow the method suggested here.

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Homemade Granola Recipe (adapted from Baked: New Frontiers in Baking)


  • 2 cups oats
  • 1 tsp cinnamon
  • 1 tsp salt
  • 3 tbsp + 1 tsp canola oil
  • 1/4 cup honey
  • 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/3 cup almonds
  • 1/3 cup hazelnuts, peeled
  • 2/3 cup dried fruit (golden raisins, dried cherries, and dried cranberries)


  1. Heat the oven to 325 degrees and line a 9″x 13″ baking pan with parchment paper.
  2. In a large bowl, mix together the oats, cinnamon, and salt.
  3. In a small bowl, stir together the canola oil, honey, light brown sugar, and vanilla.
  4. Pour the wet ingredients into the bowl with the dry ingredients.  Using a rubber spatula (or your hands!), stir the mixture until the wet ingredients are evenly distributed and there are no large clumps.
  5. Pour the mixture onto the prepared pan and bake for 10 minutes.
  6. Take the pan out of the oven and flip the granola with a spatula.  Add the almonds and hazelnuts and bake for another 10 minutes.
  7. Remove from the oven and check for doneness.  If the granola is golden brown and toasted, it’s ready.  If not, put it back in the oven and bake for another 5 minutes.
  8. Add dried fruit and let the granola cool.  If you like your granola to be clumpy, let it sit for longer before stirring.
  9. Once cool, break the granola up into small pieces and store it in an airtight container for up to a week.

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