Classic Granola
By America's Test KitchenPublished on August 21, 2007
Time
45 minutes, plus 30 minutes cooling
Yield
Makes 7-8 cups
Ingredients
1 cup walnuts, broken into ¼-½-inch pieces3 cups rolled oats ½ cup unsweetened shredded coconut ½ cup blanched almonds, halved¼ cup sesame seeds ¼ cup sunflower seeds ¼ cup maple syrup ¼ cup honey ⅓ cup canola oil 1 cup raisins
Instructions
- Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
- Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-17-inch jelly roll pan, spreading mixture in an even layer.
- Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
Time
45 minutes, plus 30 minutes coolingYield
Makes 7-8 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
For a chewy, crisp, and crumbly granola recipe, we thoroughly coated the oats and with a mixture of warm honey and maple syrup (heating them makes coating the granola easier). During baking, we made sure to stir the granola every five minutes so it browned evenly. As soon as it was done we turned it out of the pan to cool, to prevent over-browning.
This is a members' feature.
45 Comments