The Best Granola I’ve Ever Had!

granola

Thank you for all the wonderful pizza recipes, it is going to be very difficult to pick the winning combination to appear in Artisan Pizza and Flatbread in Five Minutes a Day. Jeff, myself and the editors at St. Martin’s Press will pick one and announce it next week. We will also announce the winners of the 5 signed copies of HBin5.

While we make our selection here is a post that originally appeared in 2008 about our granola from ABin5. Perfect Winter comfort food!

This is one of my favorite recipes in the book and it gets almost no attention. There is really nothing that smells as good as this granola when it is baking.  It tastes incredible and makes a fabulous breakfast, snack or gift. It is one of those recipes once you’ve made it, you will end up baking it over and over again.

I developed the recipe for the book to use in the “Aunt Melissa’s Granola Bread” on page 114. My Aunt lived with my father and me on a commune in the Northeast Kingdom of Vermont. She baked this granola at least once a week in massive batches to feed the many people who lived with us. It was so popular she ended up selling it to the local co-ops and then beyond. Our commune became all about granola production and I still to this day, nearly 35 years later, remember the smell of it baking.

My aunt passed away many years ago and the actual recipe with her. This one is very close and brings back all of the wonderful memories of that time and of her. I hope you enjoy it as much as my family does!

Aunt Melissa’s Granola:

1/3 cup honey (if you are using a honey that has crystallized, just melt it for a few seconds)

1/4 cup maple syrup

1/3 cup canola oil

2 tablespoons water

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups rolled oats

1/4 cup sesame seeds

1/2 cup raw sunflower seeds

3/4 cup chopped nuts of your choice

3/4 cup shredded unsweetened coconut (I’ve used sweetened in a pinch and it is quite good, but makes a much sweeter granola)

1/2 cup raisins (I usually end up doubling the amount)

1/2 cup dried cherries, chopped dried apricots and/or dried cranberries (use any combination of dried fruit that you enjoy and as much of it as you like!)

Preheat oven to 350° and line 2 rimmed baking sheets with parchment or a silpat

granola

Combine the honey, maple syrup, oil, water and vanilla, set aside.

Toss together all of the dry ingredients. (leaving the raisins and dried fruit out until after the granola is baked)

granola

Add the honey mixture and toss with a spoon until the oats are well covered.

granola

Spread the granola over two rimmed baking sheets in a thin layer.

granola

Bake for 25-30 minutes. After 10 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t over bake. It will be a deep golden brown when it is done.

granola

Allow the  granola to cool on cooling rack and then put in a large bowl and add the dried fruit.

granola

Eat as a breakfast cereal, give as gifts in glass jars and make it into our “Aunt Melissa’s Granola Bread” on page 114 of Artisan Bread in Five Minutes a Day. Enjoy!

Pin It

If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

157 thoughts on “The Best Granola I’ve Ever Had!

  1. Hi Zoe. I have made your granola twice in the last two weeks..my family loves it. It is already a staple in my kitchen.
    Do you have any idea the calorie/fat content? I know it depends on the ingredients used, but if I had an idea of your basic recipe that would help. Thanks.

  2. Robin: We didn’t do nutritional analysis on our book (a very expensive process), but I can tell you that the whole recipe has a third of a cup (5 1/3T) of oil in it. That’s 75 grams of fat (640 calories due to fat). So the question is really, what fraction of a batch constitutes one serving.

    You can complete the rest of the analysis the same way, and you may be able to drop the oil to 1/4 cup. Beyond that and it gets pretty tough but see what you think. Jeff

  3. Jeff and Zoe,
    I was looking on the internet for a good, easy, and simply amazing bread recipe yesterday and came across your book, videos, recipes, website, and “support group”. I love bread, wine, chocolate and coffee (my favorite things). Ok long story short…I made a lovely, but smaller than I imagined loaf of bread first time! Yeah, I’ve made bread before, but never artisan bread. It is all I buy from bakery-food coop. Wow, with much gratitude I am so pleased and that is even without your book or the stone, both of which I will be purchasing ASAP. I currently have the granola in the oven, and it smells delightful…opps I put the dried fruit in the mix prior to baking ahhh we shall see;~) Did I mention how good the bread was too. I can hardly wait for the loaf I make later in the week after it “brews” (patiently waiting). Much gratitude for taking the fear out of baking an amazing bread! Way to bake out of the pan…
    In gratitude
    Dayna

  4. Hi Dayna,

    Thank you so much for the note! Glad you enjoyed the bread and granola. Hope you like all the recipes from the book!

    Happy Baking! Zoë

  5. Hi Zoe,

    I just took your granola out of the oven. It was a good way to use up my remaining maple syrup and dried cranberries.

    It reminds me of the granola my husband makes for Passover! He looks forward to that treat.

    My book is being shipped from Amazon, and I had to return my library book on Sunday. Can you tell me how much granola to set aside for the granola bread? I think it would be a good idea to do this before my husband gets home and tries it. :)

  6. Pingback: Granola and Cereal « The Hendrick Homestead

  7. I was wondering if you have tried this in a crock-pot?

    I have a small oven, (1) very small baking pan and a toddler pulling at my leg!

    I love the smell and ease of doig granola in the crock pot but wonder if I would lose any crispness or such by doing it that way.

    Thanks for your thoughts and suggestions.

  8. Hi Calimama,

    Have you made granola in your crock pot before? just as you mentioned, I don’t think the moisture would evaporate, nor would the granola toast as it does in the oven.

    If you have done this, please share your method!

    Thanks, Zoë

  9. Have you tried it with agave? Also, hubs is allergic to nuts? Do I just up the oats? Looks so good! We make homemade yogurt, this would be a perfect mix in!

    • Hi Maria,

      Can he do seeds? I was wondering about that as I prepped for a class tomorrow and didn’t want to use nuts just in case? You can up the oats for sure or the fruit or both!

      Enjoy! Zoë

  10. Hey Calimama,

    You can do this in a crockpot – works great if you have a temperamental oven!

    Just put it on low overnight (time varies depending on crockpot) and leave a wooden spoon in to make a gap so the moisture can escape.

  11. I have a question about the granola bread. I’ve prepared it and it’s doing its first rise. It’s been about an hour and a half and it hasn’t risen at all. Is that normal for this recipe? The granola is AMAZINGLY GOOD, by the way.

    • Jenny: You’ll get most of your loft from oven-spring– see what happens, and let us know. Any chance your kitchen is very cold? 90 minutes works well if the room is about 66 to 68 degrees… Jeff

  12. I made this recipe for the first time last night. FANTASTIC. Some of the best granola I’ve ever had. So much cleaner-tasting than store bought! I used a 50-50 pecan/almond mix for the nuts, and 1/2c dark raisins plus 1/2 cup golden raisins for the fruit (I was feeling too lazy to dice up some of the apricots in my cupboard.)

    I think this granola will make a fabulous parfait, layered with non-fat yogurt and some diced cantaloupe. YUM!

    Thanks for linking to this recipe from the recent french toast post. I might totally have overlooked it otherwise.

    BTW – made the Volkornbrot recipe the other night. Love love loved it!

    • SusanO: I ate this for breakfast this AM, a real favorite of mine. You can use it in breads, see the first book.

      So glad the vollkornbrot is working well for you! Jeff

  13. Jeff, I have plans to make some of the granola bread. But we may eat this batch too quickly! Darn, I’ll just have to make more. :-)

  14. This granola is fabulous!!! I also made Aunt Melissa’s Granola Bread – equally delicious. I am having such fun baking bread with your books and the website is a huge help. Thanks for the additional recipes on the site plus new ideas. :-)

  15. I love this granola, as does my grandson–who thinks it makes a wonderful snack. Packaged in a good looking jar, it makes a nice gift.

  16. I think my kids will love this granola. I usually have 5 or 6 different cereals on the go at once, maybe this will cut it down to just 1!

  17. I make this all the time. It has the right mix of wet ingredients to dry. When baking I find I need to check on it more than Aunt Melissa specifies to keep it from over-browning on the edges. I also have found that it stores best in a zip lock. I think I’d like Aunt Melissa! This recipe is great for customizing too.

    • Kate: Depending on the oven I make this in, I’ve experienced same. At the moment I’m experimenting with a lower oven temp so I don’t have to check as often– just takes longer but seems to make it a little lower-maintenance. Jeff

  18. Hi! We got the book last year and love it! Haven’t bought bread from the store since. I have a question though. I want to make french bread that has that light and crispy crust but haven’t been able to do that yet with the recipes I’ve tried in the book. Any suggestions as to which one would be the closest to that ? Thanks so much!

  19. I love the idea of the Healthy Breads especially for my kids. I have a sugar related question: in your video, you mention that much of the sugar is substituted with honey, agave and maple syrup. My daughter cannot have honey and the others can be pricey. before I buy the book and get frustrated, can I substitute sugar back in? I know it defeats some of the purpose of the healthy recipes… Thanks!

    • Hi Robyn,

      Yes, you can use granulated sugar. If it is replacing a liquid sweetener you may need to add a tablespoon of water or so to make up for the loss of liquids.

      Thanks, Zoë

    • Hi Emily,

      French baguettes are made with a flour that is lower in protein and is not quite as wet a dough, so the crumb of our breads will never be quite the same. You can experiment with using a lower protein flour, such as bleached AP, but you will need to adjust the liquid to compensate for the change. Try reducing the water by a 1/4 cup and let the dough rest a bit longer as well.

      Thanks, Zoë

  20. Hi! I just bought the ABin5 book and I’m really excited to use it… One question though (and if the answer is in the book, I could not find it… perhaps in my excitement I overlooked it): right now, it’s just my husband and I, and we cannot go through a loaf of bread, no matter how delicious, before it goes stale/moldy/etc. If I wanted to bake a half a loaf or several smaller loaves (or rolls) at a time, how can I adjust the cook time? Is there a general rule I can follow or is it trial and error? Thanks!

    • Jen: skinny or small items (like baguettes or rolls) can take the directions in the book you have, using the baguette recipe in the “Master” chapter. So shorter resting time, and slightly shorter baking time. Small loaves or rolls are definitely the way to go in smaller households, and you can half the initial dough mix as well. Jeff

  21. I just want to say THANKS for writing these books. I’ve made 2 boules and 2 baguettes from the Master Recipe in your first book. I have Peasant Bread dough in the fridge now. I can’t believe the great results from a method this easy!

    I look forward to trying more recipes and just order HBin5.

  22. I made my first loaf with the peasant bread dough tonight. I was surprised when I reached into the bucket that it sort of “broke” off. No real stretchy, stringy stuff that needed to be cut like I had w/the master recipe. I let it rest for 90 minutes before baking.

    Nice crust, nice oven spring, but the crumb was denser than the loaves I made from the master recipe.

    Any thoughts? Maybe the dough is too dry?

    Thank you.

    • Hi Michelle,

      It does sound like your dough is too dry. You can add a bit more water to the bucket if you have dough left.

      Thanks, Zoë

  23. Hi
    I have a question about sourdough. Can this method of making bread work with a real sourdough starter and will it need some modification? Will the no knead affect the sourdough breaking down of the gluten?
    Thanks for any insight you may have.
    I love your book and have been baking bread that way for a while but I have recently switch to a more traditional way of eating and would like to find a technique that will allow for “proper” grain preparation i.e. fermentation/soaking.

  24. Hi Zoe,

    Thanks for the tips! I will definitely try that.

    Thanks for putting out a great book. My husband loves it too. He got one for his mom and one for his dad for christmas.

    Emily

  25. Hi! Thanks for all of your great books, recipes, and tips! Every single one I try is great! I do have a quick question on the challah, page 180 in ABin5. When I make it, it tastes great and everyone loves it… but it always seems to “blow out” a little bit in the center of the braid. How can I fix this? Am I braiding it too tightly? Too loosely? Any ideas? Thanks!

    • Hi Michele,

      When this happens it usually means that the bread needs to rest a bit longer before baking. I would let it sit for an additional 15-30 minutes, depending on how warm your kitchen is.

      Thanks, Zoë

  26. Thanks jeff!
    I will want to experiment with it and see what happens!
    If you come up with a full proof way of doing it… by all means, put it in a book! :D

  27. I made this about 2 wks ago, having been eating it for breakfast mixed with yogurt and have made Aunt Melissa’s Granola Bread. Both are so good. Thank you for the recipes.

  28. I’m so sorry if this has been addressed in the past, I don’t read all the comments all the time. Last night I made a bucket of regular dough and asked my son to put it in the refrigerator. He put it in the freezer. Can I thaw it out & just pretend that it never happened?

    • Liz: Check the books– in Artisan Bread in Five, page 181, Step 4. In Healthy Bread in Five, page 263, Step 4.

      That should do it! Jeff

  29. I have the ABin5 book as well as HBin5 and never noticed the granola recipe! I want to make it this week. I was wondering if coconut oil would work in place of the canola. I’ve heard so many health benefits about it that I thought it might boost the healthiness as well as adding a light coconut taste in addition to the shredded. You could even add some dried pineapple for a tropical mix if this works.

  30. This IS for sure the best Granola I’ve ever had!! I make this all the time and use it in the Granola Bread recipe. My husband is crazy about it too :)

  31. I just finished making the Homeade Granola…it smells wonderful, can’t wait for it to cool down so I try it ! Plan on making the bread shortly!!! YUM!

  32. With Mardi Gras approaching, I would like to make a King’s Cake. Would you recommend any of the master recipes for this — challah? Brioche? Any adaptations you would make?

  33. I have enjoyed both of your books and have made many of the wonderful recipes in them. Earlier this week I made cinn/raisin bread for the first time, and tonight I made the stromboli for the first time as well. Wow! They both turned out delicious, and both were a big hit with my family! Next on my list will be the granola. I can’t wait.

  34. I love your work and I am having sooo much fun with it. Have many of my friends bitten by the bug as well:) I came here to request a King Cake recipe….glad to see one may be coming! Thanks so much!

  35. I have my first boule in the oven right now- so excited to try it. However, I am vegan and was wanting to try some of the other delicious recipes as well. Have you ever tried using the Earth Balance “butter” or any type of egg substitutes? If so, which ones worked ( or didn’t work). I’ve used ground flax seed mixed with water for an egg substitute and also, silken tofu. Both have worked in my baking of cookies and muffins. Hope they will work for your breads.

  36. Hi Jeff and Zoe,

    I haven’t commented in a long long time but I have been a “Artisan Breader” for a couple of years now. I’ve taught everybody I know how to make your bread and my husband and I bought your ipad version of your whole grains cookbook. I’m looking forward to trying it as soon as I buy some vital gluten which I hope to find at our health food store.

    I’ve had so many people tell me that learning your recipe has changed their lives. I think the greatest joy is teaching people who have never tried bread before and also for people who had given up because they hated the mess and the kneading.

    I’ve found your recipe can be used in so many unique ways and I often come up with new ideas.

    I just want to say a huge thank you. I think its about time I do another blog post soon about what’s happening with your bread in our house.

    ~ Barb

  37. This was my first time ever making granola. I made it today with chopped cashews raisins and dried-tart cherries (as my optionals/to tastes). Everyone loves it!

    I didn’t have any maple syrup so I decided to just make a simple syrup from brown sugar and water. I got impatient waiting for it to reduce, so I just omitted the water; worked like a charm.

    Thanks for the recipe!

  38. I have a similar recipe from a family friend we used to visit when I was a child and I loved her granola. The only problem is that when I gather all the ingredients to make a batch I end up eating it all I’m the first 3 days because I can’t contain myself. My kids love it too.

  39. Just wanted to drop by and say that we made the Granola Bread recipe for the first time just this week! The taste is wonderful, though it didn’t rise very far. We were also a little startled because the sides burnt a little bit in the pan…this was the first time we were trying a non-stick pan recipe from the book. Any advice on how to help either of our problems? :) Thanks for your wonderful books, we love making bread now!

    Take care,

    –Sherri

    • Sherri: Sounds like U’re oven’s running hot; check with a thermometer like the one in our Amazon store at left.

      Rise is definitely modest with the granola bread but consider a longer rise. Most of our expansion is from oven spring (when it hits the hot air in there); proportionally less from “proofing,” the resting time after shaping. Jeff

  40. I used to brew beer now I bake your bread, much more fun. I can buy good beer anywhere. Is there a way to use your whole wheat recipe in cobblers?

    • Rob: Cobblers, I assume you mean sweet dough floated on top of fruit fillings and baked, very simple. I haven’t tried it, but I’m sure any of our challah or brioche recipes from either book would work this way. Keep the topping relatively thin, let it rest for 20 or 30 minutes before baking.

      The brioche will be closer to the richness you’re used to in a cobbler. Jeff

  41. Hi Zoe and Jeff,

    Do you have any tips for shaping baguettes? Mine always end up very uneven–too thick in some spots and too thin in others.
    Thanks,
    Abby

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>