Whole Grain Granola

I've continued to use, slightly altered, a v. old NYT recipe - how old I don't remember.
3 C rolled oats
1 C nuts - almonds, walnuts, hazelnuts,Brazil, etc
1/2 C coconut flakes
1/2 C honey or maple syrup
1 t. cinnamon
About 30 minutes in a 325 oven
Alterations: 3:2 rather than 3:1 oats:nuts; more coconut.
Fast, easy, and popular

This Mark Bittman recipe is my go to recipe for granola. We always have it in the house and you can alter it with different grains, seeds, dried fruit. I like the lowered sugar content and the lack of extra oil. Plenty of fat in the nuts, seeds and coconut.

Hover over the "i" icon beneath the ingredients list. Voila!

If you add a slightly beaten egg white (I know, I know, it's not vegan) and compact it down and don't stir you end up with a kind of "bark" and some nice "clusters" when you break it up.

Quinoa and buckwheat make wonderful additions to granola, especially for those avoiding gluten.

I first bake the oats alone at 350 degrees for 20-25 minutes (stir after 12 minutes). Slide them into a bowl with the nuts and seeds, mix, and drizzle with 1/4 C brown sugar, nuked with 1 T water an 1/2 teaspoon vanilla extract,and mix again. Return mixture to sheet pan and continue baking, mixing every 5 minutes, until the nuts are lightly browned.
No added fat, and a bare minimum of sweetening. If you have two sheet pans, you can double the recipe.

Try 1/2 cup honey and no brown sugar. With 8 cups dry ingredients will still get crunchy. In response to question, whole flax seeds are basically indigestible. Try ground flax seeds. Nutritional benefits good. Also, I suggest adding dried fruit as you eat it. Unless you power through the amount, the moisture in dried fruit will lead to sogginess in the granola. I find the salt to be a bit much. Canola oil works fine in place of olive.

Does anyone else yearn for a calorie count? I
have to watch my intake of sugar these days-the curse of our modern life-and I am wishing for a nutrion tab that would tell me grams of sugar, too.

I cater and rely on my usual oat granola because everyone loves it. But this one is going to be my granola 2.0 because it's fantastic. I did use the egg white as one reviewer suggested. Great idea. I also used a mix of agave and maple syrup (i find that honey burns).

Cut the sugar and dialed back the salt a bit. Just right.

This is very easy to make gluten free by using puffed rice or puffed millet cereal, and gluten free rolled oats. This is a good base granola recipe making the recipe a little different using the puffed cereal. This granola recipe also works well adding the warm spices and dried fruit to taste. Dried cherries, and dried blueberries are delicious.

In spite of failure to follow directions, this granola came out delicious! First, I forgot the spices, so mixed cinnamon, ginger and nutmeg together, then sprinkled on while cooking. Second, I added dried fruit - raisins, cranberries, cherries at the beginning. Third, I used maple syrup (half of a cup) instead of honey. Added chia seeds (thanks, Beth!). Yum.

I use
6 cups oats. Or could mix oats and other rolled grains
1 cup coconut shredded or flakes
1 cup walnuts or almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds

Heat 1/3 cup oil
1/3 cup honey. (Or maple syrup)
2 tsp vanilla
1/2 tsp salt

I have been using these amounts for years and always get requests from guests for the recipe
Not too sweet

This turned out much sweeter than the description suggested (to be fair, "not too sweet" is entirely subjective). To my taste, it was candy-like. I found the brown sugar caramelized and overpowered the toasted flavor of the other ingredients. This was good enough to make again, but next time I will leave out the brown sugar and add less honey (will use 1/2 cup) and less salt (will use 1 tsp).

Left out the brown sugar, wanted it to be less sweet sweet. Used rolled oats and rolled barley. Used 1/4 tsp each of cinnamon, cardamom, and ginger. Just enough. great with yogurt and peaches.