Granola, Cooked

Inspired by a write-up in a recent issue of Cook’s Illustrated, I decided to make granola today. The recipe I used didn’t differ much from recipes I’ve used in the past, but a key technique — tamping down the raw granola and not stirring during cooking — resulted in a much chunkier texture.

(Meta) Recipe

  • 5 cups rolled oats (raw) 
  • 2 cups chopped raw nuts
  • 2/3 cup sweetener
  • 1/2 cup fat
  • spices
  • 2 cups dried fruit
  • any other adjuncts you desire

For the sweetener, I used a mixture of equal parts maple syrup and turbinado sugar. I imagine that any combination of sugar based syrups and sugars would work as long as there is enough moisture to hold the oats together. I used olive oil for the fat. For spices, I just used salt (1/2 tsp) and cinnamon (1 tsp). I used raisins for the dried fruit. If you are using roasted instead of raw nuts, include these with the adjuncts rather than the nuts.


  1. Preheat oven to 325˚. Mix the sweetener, fat and spices thoroughly in a large bowl. Stir in oats and nuts, and mix until evenly coated.
  2. Cover a large baking sheet with parchment paper and pour the mixture onto the sheet. Tamp the mixture down until it evenly coats the sheet.
  3. Bake for around 45 minutes until golden brown, rotating the baking sheet once. Do not mix! Remove from oven and allow the granola to cool completely before handling.
  4. Break the granola into the desire size of pieces. Add the dried fruit and any other adjuncts you might want — I added some shredded coconut.
[![Tamped down and ready for the oven.](](
Tamped down and ready for the oven.

This definitely was the best result I’ve had making my own granola. It is still a bit on the sweet side for my taste, but it seems that lowering the sugar content might also result in a less crunchy concoction. I’ll have to experiment next time. I’m excited to have the granola over yogurt for breakfast tomorrow!

Will Rosenbaum

Saarbrücken, Germany

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