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For the best granola you've ever tasted, think outside the box. This do-it-yourself mix can be tailored with whatever nuts, seeds, and dried fruit sound good to you. Start with our three delicious blends, each with its own winning texture and taste.

Source: Body+Soul, April 2010

Ingredients

Directions

Variations

Sweet and Tart Granola
Use pistachios and sunflower seeds in the base. After baking, stir in dried cherries and 1/2 cup toasted unsweetened coconut.

Crunchy Granola
Use sliced almonds and pepitas in the base. After baking, Stir in 1/2 cup crispy rice cereal and dried currants.

Tropical Granola
Use macadamia nuts in the base and 3/4 teaspoon dried ginger. Add molasses as the sweetener. After baking, stir in 3/4 cup chopped dried pineapple, 1/4 cup chopped crystallized ginger, and 1/2 cup toasted unsweetened coconut.

Vegan Granola
Leave out the egg whites. The granola won't be quite as crunchy, but it will still be very tasty.

Cook's Notes

If you prefer a chunky, loose granola, simply stir instead of flipping during cooking.

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  • MsKris1128
    4 AUG, 2014
    I made this following the exact recipe and it came out burnt! I know my oven temperature is accurate so I'm not sure where I went wrong.. Should this be using canola instead of extra virgin olive oil ?
    Reply
    • MS10644125
      9 JUL, 2018
      I've used both canola and EVOO without a problem. Re: burning — I have a convention oven, so automatically the temperature goes down to 325 instead of 350. I also adjusted the baking times — first time through is 12 minutes and the second time is 8 minutes. I also make sure the granola doesn't go to the edge of the pan. I leave roughly a 1" perimeter.
    • dcgal22
      14 SEP, 2014
      Misskriss62, I had the same problem.... I bake it at 270 and flip it twice. I use EVOO and but I'm sure canola would work. I also bake mine on parchment paper. Hope this helps!

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