Golden Granola

17 Ratings
  • 5 9
  • 4 5
  • 3 1
  • 2 1
  • 1 1

So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Mad Hungry, September 2010, Mad Hungry

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Recipe Summary test

Yield:
Makes 2 quarts
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Ingredients

Directions

  • Preheat the oven to 250 degrees.

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  • In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.

  • Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.

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Reviews (6)

17 Ratings
  • 5 9
  • 4 5
  • 3 1
  • 2 1
  • 1 1
Martha Stewart Member
09/10/2012
I am a huge fan of Lucinda. It seems like everything she creates taste fabulous and she did it once again with this recipe! I did not have safflower oil so I used sunflower oil instead thinking that it was a close alternative. I love cinnamon so I added a teaspoon of Vietnamese cinnamon. I used dried apricots for my dried fruit. I knew I would loved this recipe so I doubled it! So easy to make!!!!!
Martha Stewart Member
09/08/2011
I love this recipe. I put it on greek yogurt. I also put it in my banana crunch muffins.
Martha Stewart Member
05/20/2011
I was looking for a good granola recipe and I found it. I made it last week and the kids and I enjoyed it. I used sweetened coconut instead. Thank you for the wonderful receipe.
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Martha Stewart Member
01/27/2011
OMG! I love this granola! Actually, I think I'm addicted to it. I eat plain yogurt and granola often and found this recipe preferable to store brand granola. While baking in the oven, I used less time because I thought I was burning it (my oven runs hot anyway), so I recommend keeping a close eye on it. I replaced safflower oil with canola oil and it tastes great. If you love granola, I highly recommend this recipe. Granola's already running low-time to make more!
Martha Stewart Member
09/28/2010
This was delicious! So easy to put together and keeps well in an airtight container. I also added some milled flax for an extra healthy boost. My kids love it. Will also try experimenting with different flavors. Love this because it's not too sweet, like commercial granola, but could be made sweeter to suit one's taste. This recipe is going into my regular rotation of breakfast and snack recipes!
Martha Stewart Member
09/23/2010
i tried this recipe thinking that it would be healthy since it has no refined sugar. it was simple enough to throw together. however, it's hard to get healthy eating this because it is horrible!!! i couldnt even detect a hint of sweetness. this is basically and hour of my time making horse feed!
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