Granola | Deconstructed
Breakfast for me is about food that requires little energy to prepare and not much effort to eat. I tend to stick to the basics: yogurt, fruit, oatmeal, cereal because quite honestly my brain just doesn’t function too well when I first get out of bed.
Lately, I’ve been eating granola because it’s so effortless and lends itself nicely to countless variations. A large batch of granola comes together rather quickly and lasts for weeks, just perfect for those first foggy brain moments of the day.
Over the years I’ve tried out countless granola recipes, which usually consisted of a basic combination of: oats, mixed nuts and/or seeds, dried fruits, sweeteners (such as sugar or honey), flavorings (such as spices or vanilla), and some fat (vegetable oil or butter.)
The problem was that although these types of recipes created a nicely browned, crunchy granola, they did not possess the lightness or clumpiness that I find so appealing in really good granola. I wanted to find out how to achieve homemade granola perfection, so I set out on a fact finding mission. My goal was to determine how to make a light, crispy, clumpy granola, here’s what I discovered:
1. Adding extra liquid in the form of fruit puree helps the granola cluster. In combination with the fats and sweeteners, the extra liquid helps to bind the oats together.
2. Squeeze the cereal mixture into large clumps with your hands before baking, or alternatively just press the granola down firmly and evenly (with wet hands) onto the sheet pan, to further glue the ingredients together while baking.
3. Use both sugar and a liquid sweetener. The sugar creates a nice crust on the surface of the oats, while the liquid sweetener helps to bind the ingredients. I found that granola recipes that depended solely on liquid sweeteners like honey or maple syrup produced a tougher, chewy granola.
4. Use a combination of old-fashioned and quick cooking oats. (Yes I know this is contrary to what every granola recipe you have ever tried has advised but give me the benefit of the doubt on this one and try it for yourself.) The old-fashioned oats bake up crisp, while the quick cooking oats help with clustering. Using a combination of these is the key. Granola made with only old fashioned oats will be crunchy but loose, while granola made with only quick cooking oats will be clumpy, but starchy tasting.
5. Add puffed rice cereal to the granola for an extra lightness and crispiness.
6. Add seeds and nuts only half-way through baking. This prevents them from burning.
7. Make sure to let the granola cool completely before storing it. The crunchiness only develops after it has fully cooled down. Store granola in an airtight container to keep it crispy, and add dried fruit just before serving.
After taking all these facts into account, I think I have finally cracked the granola code and come up with a version that possesses all the qualities that I had been after: large clumpy clusters, with a light and crispy texture.
Serve this granola drowned in milk, piled on top of yogurt or scooped up by the handfuls directly from the jar!
recipe: cranberry, almond, pumpkin seed granola
ingredients
- 2 ½ cups (½ lb / 225g) old-fashioned rolled oats
- 2 ½ cups (½ lb / 225g) quick cooking oats
- 2 cups (60g) brown rice crisp cereal
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 3/4 cup (180g) fruit puree (such as apple, pear or peach)
- 1/2 cup (160g) honey
- 3/4 cup (180g) packed light brown sugar
- 2 tablespoons vegetable oil
- 2 tsp vanilla extract
- 2 cups (225g) whole natural almonds (or other nuts of your choice)
- 1 cup (120g) raw green pumpkin seeds (or other seeds of your choice)
- 2 cups (240g) dried cranberries (or other dried fruit of your choice)
instructions
- Preheat the oven to 300 F placing the oven racks in the lower and upper thirds of the oven.
- Line two rimmed baking sheets with parchment paper and set aside.
- In a large bowl, combine the 2 kinds of oats, rice crisp cereal, cinnamon and sea salt. Stir to mix well.
- In a medium bowl, combine the fruit puree, honey, light brown sugar, vegetable oil and vanilla extract. Stir to mix well.
- Pour the wet ingredients over the dry ones, and mix until completely blended (it’s best to use your hands to get everything evenly coated.)
- Spread the mixture out evenly between the two prepared baking sheets. Squeeze clusters of granola together with slightly damp hands, allowing for space between the clumps in order for air to circulate while baking.
- Place the baking sheets in the oven and bake for 20 minutes. Rotate the baking sheets, flip over the granola with a large spatula and add the almonds and pumpkin seeds. Bake for another 20 to 30 minutes (or more, depending on how thick the layer of granola) until completely dry and just golden brown.
- Let cool on baking sheets, and store in an airtight container when completely cool. Add in the dried cranberries just before serving.
Number of servings (yield): 8
Meal type: breakfast
© copyright 2010-2011 gourmande in the kitchen.
What do you like to eat for breakfast?
leave a comment
77 Responses to “Granola | Deconstructed”
Pea and Herbed Goat Cheese Tart | Spring on a Plate
Eating in Good Health
Le Creuset Stoneware Gratin and Rectangular Covered Casserole (ARV 130.00) Review and Giveaway
Sautéed Radishes with Fava Beans | A Radish Revelation
Magimix by Robot-Coupe Food Processor Review and Giveaway (ARV $500) | The Original Food Processor
Raw Asparagus and Mushroom Salad with Walnuts and Miso Dressing
Celebrating Earth Day with a Picnic for the Planet | Picnic Basket Giveaway
fabulous blog,gorgeous posts and fantastic pictures!!!
Make me wish I could cook…so inspiring!
hugs
Lila
Thank you Lila!
This is fabulous! Beautiful and delicious!
Looks so good! It’s lunchtime here and you are making me crave granola.
I think granola is an anytime of the day snack
Believe it or not but I haven’t ever tried granola in my life. But I’m always on the lookout for healthy recipes especially because I love giving my toddler variety at brekkie time. So thanks for the recipe!
simply gorgeous, sylvie! homemade granola is a staple in our house. so happy we have connected! xo.
Thanks, glad to have connected with you as well!
I was just researching how to make granola. What a fabulous post and so informative. I can’t wait to try it.
As always, your photographs are just stunning. I love the whole set, but my favorite has to be the solo picture of the pitcher, the lighting and composition is perfect.
What a beautiful way to start the day… Your pic of the milk jar is so dreamy !
I may give a try to make granola now…
I’m all about simple breakfasts (unless I have the time and energy to make a quiche or popovers). I’ve been looking for a good granola recipe, so I’m so excited that you posted this.
Let me know how it works out for you when you try it.
Sylvie: your photographs are always stunning.
And I can’t thank you enough for this essay on granola. I have – for some reason – always been intimidated by tackling it. It seems simple but then again simple things are the hardest to master. Wonderful, ear-marked! Maybe I will tackle this over the week-end.
Great idea Sylvie, love granola ( my kids especially do ) and love the pics.
I love the way you broke down what makes this recipe work. Bookmarked!
The photograph (when i saw in Flickr) blew me away. I love the delicate photo of the milk jar. I usually skip my breakfast; however your photographs make me want to just dive in and indulge.
Lovely Lovely and Lovely Sylvie!
FAINTED!!!!
I love all your photos! they are stunning! So glad I found you:D
A very informative post indeed! I’ll be dropping right here when I make granola next time. I’m always running in the morning to get breakfast on the table for everyone and by the time its time for me to be on table, I’m running to reach office in time
so yea, quick breakfasts is what I really want!
Your photos are stunning. I love granola for breakfast or a healthy snack!
First, your photographs are beautiful, so bright and crisp! You make a simple granola look amazing! Great recipe too.
Nice post! I love the same things about granola – when it’s really clumpy and crispy. I’ve yet to make my own, but I’m always disappointed if I buy some that is too soft or not clumpy at all. Thanks for all of the info – I’m going to save this and try my own!
I absolutely love your photographs!!! Love the recipe for the granola..perfect for a healthy brekkie!
First of all, gorgeous photos!
I love your tips about how to perk up your granola. I really enjoy granola, but don’t eat it as much as I would like to. You’re right, it’s healthy and gives you an extra boost in the morning.
I hope to try your recipe out soon!
That is some beautiful granola! Great tips.
I have to admit two things: I have never made granola, and what’s worse: we are not great cereal eaters for breakfast, in this part of the world (I’m talking about adults!) My breakfast is just a cup of coffee..nothing else!
I will go with your list to G Detout, to see if I find all these ingredients (rolled oats and cooking oats…that’s a tough one here!)
Fabulous pictures!
This is a wonderful post Sylvie! I love your photos too – makes me want to jump in that bowl of granola! Thank you for all the great tips. I’ve made my own granola for years and never thought of adding fruit purée to it. I will try it for sure. Aside from making the clusters, I bet it adds lots of great flavor.
I can hardly wait to try this. I love making granola and have puzzled over your same quest for clumps. Quick cooking oats & fruit puree – very clever!
Sylvie-your granola looks wonderful! I would love a scoop now with my yogurt. That is my favorite laye night treat;) Have a lovely weekend!
Your photos are simply gorgeous! I’ve been wanting to try granola for a while, so a thanks for the tips, I may just use this recipe
Hi Sylvie..found your blog via Journey Kitchen and I m glad I did…You have a super super site.I love the second picture and the last one..infact all the pics
Following you now.Hope to learn good photography tips from you besides recipes! Have a nice weekend! Granola is my perfect way to start day..if I am able to grab some.
I have yet to make my own granola, so I’m bookmarking your post for when I do! Looks delicious!
Your pictures are beautiful! I want to take pictures like you when I grow up!
I love granola on greek yogurt with a drizzle of honey or good old fashioned oatmeal!
You and me both, Sylvie. I need breakfasts in which I won’t burn myself before I’m coherent! Granola is the perfect choice.
Absolutely love your blog space. The photos are amazing and its a recipe I will definitely be trying. Fab idea!
I’m so happy you did all this experimenting! I’ve been trying to find the perfect granola for awhile too, but like you I find most recipes don’t clump well enough. I had noticed that sugar and honey together gave better results, but now I can’t wait to try the oat combinations. Thanks!
Wow, what stunning photos!! You really are talented.
Your granola looks fantastic. Thanks for the tips on the granola. I will need to try this next time I make a batch.
Wow! So pretty awesome pics! I’m drooling for this colorful granola!
I’m suddenly craving granola! Your fotos are stunning Sylvie. I’m completely mesmerized xoxo
i really love how pretty your pictures are. thank you for the great tip on making perfect granolas. i will give this a try soon.
Gorgeous! You have such beautiful pictures.
This granola looks really, really good. Granola is my favorite snack.
I eat granola with vanilla yogurt every single day, yet never once had thought about making it for myself! What a great tutorial and recipe! Can’t wait to make this myself.
i love making granola and now that my kids have discovered that it is actually a good snack, I am going to need to keep it in the house at all times! i love your ingredients; fruits and nuts! yum!
I love homemade granola. I don’t even buy it in the store anymore!
I have been eating meusli and granola more and more often in yogurt and love it. But have never made it. I love yours and may just be inspired…
[...] adapted from Gourmande in the Kitchen [...]
Yay! I’m so happy you tried it. Thank you!
I have been wanting to make granola for a while now… I have all the makings. The addition of Pumpkin seeds is a great idea!
This is the second granola post I’ve stumbled upon today, and it really is a sign that it’s time for me to tackle making my own. Gorgeous photography, Sylvie! I agree that the best granola is a perfect blend of large clusters, crunch and tang (cranberries in granola is my favorite). Thanks for the inspiration!
I really need to start making my own granola and when I do, I’ll note your useful tips. Beautifully photographed but what else is new?
Hope you’re having a great weekend, Sylvie!
this looks so beautiful and delicious! i have been on the search for a really good granola…i will have to try this one out!:)
This recipe is GOLD! Combines all my favorite things about granola–light and crunchy, yet still substantial. Thank you!!
[...] you are looking for tips on how to make good crunchy granola that actually stays in clumps, this post from Gourmande in the Kitchen is great. Sylvie gives several easy tips in the post, and I added a couple of them to my standard [...]
[...] originally adapted from Gourmande in the Kitchen [...]
Fruit puree – do you think applesauce would work?
Thanks so much!
Yes, absolutely. Try and use an unsweetened version since there is already sugar added in the recipe.
Oh, this looks entirely yummified! Thanks for sharing!
BTW, I am a newbie to your fabulous site [came here from Amanda's blog: i am mommy] – but am definitely going to browse around now and see what else you’ve cooked up~! =-D
Oh great! Thank you for taking the time to stop by and say hello.
[...] check out this post by Gourmande in the Kitchen to learn the art of great granola-making. I especially love the idea of [...]
[...] and Nut Crisps | Simple Bites Granola Bars | GoodLife Eats Granola Cereal | Gourmande in the Kitchen Marshmallows | GoodLife Eats Whole Wheat Graham Crackers | Deliciously [...]
Sounds great.
do you make your own fruit puree?
You can yes, or if you’d like you can buy smooth unsweetened apple sauce and that works as well.
[...] Granola Recipes are really easy to make at home from pantry basics. Layered with yogurt (or cottage cheese) and some fruit it becomes a really simple breakfast. You can even make your own homemade yogurt. [...]
I don’t know how I found my way over to this recipe but i’m so glad I did! I just whipped up a half batch using some banana puree and it is awesome! Thank you for taking the time to figure out all these great little tricks for perfect granola – this totally made my day!
Thank you Sara, I’m glad you liked it. Thanks for taking the time to come and let me know, I appreciate it.
[...] based mine off of this recipe, making a much smaller batch with the ingredients I had on [...]
Thanks for explaining what each ingredient does for the recipe! I’ve finally got this in the oven right now…I made the fruit puree by putting some mealy-but-edible old apples and a handful of leftover frozen berries into the crockpot for a couple of hours. It’s delicious, and the raw granola is delicious, and I’m so looking forward to tasting the finished product in…*checks time*…53 minutes.
That’s great! I can’t wait to hear how your apple and berry version turns out.
What great ideas! I’ve been searching for the perfect granola recipe and I’m excited to try this one out!
Amazing photography…@spiceandfood mentioned to me about your beautiful photography…Glad I visited…beautiful and a lovely recipe for granola as well…used to make this at home all the time and then laziness prevailed
amanda swore to me that this was life changing! Life changing is where I am at right now, so this comes at a perfect time! mmmmm.
I’ve been making lots of recipes, trying to find the perfect one, and this one is amazing! I love that it doesn’t have a stick of butter but still tastes delicious. Next time I’ll make it with a little less salt but otherwise, perfect! Thanks!
I have never attempted granola before, so I’m glad I read this post before I tried! Thanks for the great tips, Sylvie.
I love how you deconstructed granola into all its components – so interesting to mix both dry and wet sweeteners, rolled and quick oats, and pureed fruit. Sounds like granola perfected!
PINNED!!! I learned something, AND…I know you know this…your photos, BREATHTAKING!!!
Thanks for the pin! ♥
[...] wrote this AMAZING post on how to make the best granola… and I think I may have wept a little. I mean, yes I am pregnant and normally dont [...]
Sylvie, you cracked the code. this is the real stuff, light, clumpy and crunchy as promised. Delicious. Thank you!
[...] was inspired by a tea I was drinking this fall) and a mostly fruit sweetened granola inspired by Gourmand in the Kitchen’s, but I tipped mine in the direction of gingerbread by using prune baby food and lots of cinnamon, [...]
Hi Sylvie – I’ve just made your granola recipe. I did not deviate from your recipe (it’s tempting to fiddle isn’t it?!) It is a huge success. I used mango baby food for the fruit puree (three little jars), and although I was looking for peach or apricot, it does not taste overwhelmingly of mango. Do you make your own fruit puree, or buy a particular brand? I look forward to trying many more of your recipes – I’m new to your site, so I have a lot to catch up on. Happy New Year!
I’m so glad you liked it, thanks for telling me! The fruit puree isn’t meant to give a very distinct flavor to the granola it’s mainly there to help with clumping and add a natural source of sweetness so you can really play around with the kinds you use. Go ahead and play with the recipe and maybe make it with pumpkin puree and some pumpkin pie spices or pear with chai spices, whatever sounds good to you. I usually make my own puree from some frozen fruit that I have stashed in the freezer but you can use baby food too.
LOVE it, linking back to this recipe today
[...] Granola Deconstructed Gourmande in the Kitchen [...]
Love this recipe! That way you explain each part is so helpful. Do you have any suggestions for making this sugar-free? Maybe agave nectar instead of honey? What could I use instead of brown sugar?
Thank you so much!
I don’t recommend agave nectar because of the high fructose content and don’t use it in myself, also keep in mind that agave is still considered a sugar and would not make the recipe sugar-free. If you are looking for a truly sugar-free sweetener you can experiment with stevia. I think however that it would be difficult to make this particular recipe entirely sugar-free as I use both sugar and a liquid sweetener because the sugar creates a nice crust on the surface of the oats, while the liquid sweetener helps to bind the ingredients. Hope that helps!
I didn’t realize agave nectar had a high content of fructose. I was under the impression it had a low glycemic index so I thought maybe it would be healthier. I see how the sugar is crucial, this really is the best granola I’ve ever had. I would hate to change it and loose the delicious crunch!!
Thank you!
[...] yogurt parfaits for breakfast because they are so filling, so I needed to make some more granola. I found this recipe that called for a fruit puree to be mixed into the granola before baking. She suggested a fruit [...]