I love granola and I eat it for breakfast almost every single day. But, even though I love granola, I take issue with most store bought granola. It’s dry, and expensive, and not always very flavorful. Almost every time I go to the supermarket I end up buying something different. My current favorite, which I’ve bought twice in a row, is called The Food Doctor Cacao & Tangerine Granola
I have had my perfect granola before. It is from Bayou Bakery in Arlington, VA. I loved that granola! It was nicely flavored and simultaneously crunchy and chewy. There were nice clusters, yummy raisins, and a bit of a sweet flavor. The problem, beyond that I no longer live in Arlington, is that it was so expensive. I don’t totally remember what it costs, but I feel like it was somewhere between $8-12. That’s too much for granola. So I wanted to see if I could make it for myself.
Today’s recipe is my second attempt at making granola. The first time I ever made it, I over cooked it and it had a burnt flavor. Thankfully, this attempt came out great! I used a combination of almond and macadamia nuts and for fruit both raisins and dried cranberries. It was what I had in the house. And that’s what is great about making granola – you can use whatever dried fruits, nuts, and seeds that you like or already having in the cupboard.
Now, full disclosure, this granola isn’t like Bayou’s. It’s crunchy and has clusters, but doesn’t have the chewiness. What makes this recipe better is that this granola smells amazing. When baking it smells like those honey roasted peanuts you can buy from street vendors in New York City. And that is the best smell ever! New York smells gross and that roasted peanut smell wafts over it all and smells like joy, and Christmas, and sweetness in your nostrils. If you don’t know that smell, go to New York, or a Christmas market, or also one time I bought a cup here in London on Tower Bridge. Or make this granola. You need to know that smell.
Anyway, all of that is to say, this granola smells like those New York honey roasted peanuts and it tastes similar once it is finished baking. So I haven’t recreated my perfect granola, but I’ve made something so good that I’m cool with living an ocean away from Bayou. I’ve been eating this granola mixed with yogurt and also by the handful straight from the tub. It easy to double this to make more in case you scarf it down too fast. 
Adapted from America’s Test Kitchen. I made a small batch using just 2.5 cups of oats. I did that because I didn’t want a huge batch that I’d feel obligated to eat if it came out badly. Next time I’ll make a larger batch because this is a tasty snack.
Messy level: This is so quick and clean to make. Spray your measuring cup with some cooking spray before measuring the maple syrup and it will slide right out. Nothing will be sticky, then you just mix everything together, and that’s it!
- ¼ cup maple syrup
- slightly less than ¼ cup packed brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup vegetable oil
- 2½ cups old-fashioned rolled oats
- ½ cup raw almonds, chopped coarse
- ½ cup macadamia nuts, chopped coarse
- ½ cup raisins
- ½ cup dried cranberries
- Put an oven rack to an upper-middle level. Heat oven to 325/160°.
- Line baking sheet with parchment paper.
- In a large bowl, whisk maple syrup, brown sugar, vanilla, cinnamon and salt. Once those are mixed, then whisk in oil.
- Fold in oats and nuts until thoroughly coated. If the oats and nuts don't seem coated enough, splash in a little more maple syrup.
- Spoon oat mixture onto prepared baking sheet. Use a spatula or spoon to spread the mix across sheet into thin, even layer. Use your spoon or spatula to press the oats down until they are compact.
- Bake until lightly browned, about 35-40 minutes. Rotate pan halfway through. I don't stir it during the baking process because then it allows for more clusters. You can stir it if you want, but then your granola may be darker and less clumpy.
- Remove granola from oven and cool for about 1 hour.
- Break the granola into pieces of various sizes. Stir in the dried fruits. You stir in the fruits now because if you bake them the fruit will get really dry and unpleasant.
