Granola

question for you experienced with granola. Why do the flax seeds need to be ground? What happens if I don’t? Thanks!

Yes, recipe is too dry. Yes, 45 minutes is too long.

Two changes we like: using coconut oil instead of the canola oil and for the nuts, try almonds and hazelnuts. Also, we add the honey after roasting in the oven, this might help with the over-browning some have noted here. After roasting the dry mixture dump everything into a bowl and toss with the honey and raisins. Leave in the bowl until cool, stirring occasionally, then store.

My version-2cups old fashioned oats with 1/2 cup each of slivered almonds, vhooped pecans and chopped walnuts with 1/4 cup neutral oil like grape seed,1/4 cup maple syrup and 1/2 cup of unsweetened coconut flakes .bake in glass full size baking dish with sl amount of any oil spray.Bake at300 degrees for 30 minutes then stir and then return to oven for 30 minutes. Delicious with yoghurt

This is my go-to granola. Always have on hand. Omit coconut and raisins and just add whatever fruit you want when you eat it. The fruit gets very dry and hard otherwise.

This was underwhelming, unfortunately. The cinnamon, nutmeg and perhaps oat bran burn quickly and leave an unpleasant aftertaste. My family usually loves the granola I make. This jar of granola is sitting on the counter untouched.

My family, friends, and I love this recipe. To be honest, I increase the nuts to 2 cups, substitute any dried fruit like tart cherries, cranberries, golden raisins for the raisins, and add about 1/2 cup of sweetened coconut (in addition to the unsweetened coconut already specified). Add the sweetened coconut after toasting. That's important. Tips - use canola oil, not vegetable oil. Turn the mix over in the oven every 10 minutes.

This was the best base for granola. I made some changes to suit our taste: - 2 cups of chopped nuts (sliced almonds and chopped pecans) - 1 cup of raisins - 1 cup of mixed cranberry and cherry that I had in the pantry. - 3/4 cup unsweetened coconut - 1/2 cup (or a little more) sweetened coconut added after toasting Everyone loved this. It is crispy, flavorful, and avoids additional sugar.

I've made a lot of granola in my time. This recipe is bland.

I’ve made this every 3-4 weeks for a long time, as we like to have granola for breakfast. I mix up the fruit and nuts; our favorites are dates and walnuts and maple pecan (sub maple syrup for the honey). My suggestion is to add the salt and spices to the wet ingredients, otherwise they can clump or fall to the bottom and your last bowl will be very salty.

This is my favorite granola recipe. I like how light and crispy it is. Also, not too sweet. Just right.

Substituting craisins and/or the chopped thin skin of a tangelo to taste in place of the raisins is a welcome and interesting twist in our home.

What is oat bran and where can I buy it ?

This is a less oily and less sweet granola than others on NYT Cooking; Like Lisa, I found it a bit too dry, so I added a couple tbsps of oil and maple syrup (instead of honey). Also, I doubled the nuts. Due to careless recipe reading, I put the two baking sheets on the middle and top racks. The batch was cooking too fast, so I re-read the recipe and moved the trays to the middle and bottom for the last 10. I'm eating a bowl of the granola now--it's not showy, but it's good.

I like this recipe but feel 45 minutes is too long in the oven. I've made it twice and both times the granola was too dark and over-roasted tasting, even tho the second time I baked it for about 40 minutes total. I might try 30-35 minutes next time.