Crisp Homemade Granola Recipe
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Category
Baking
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Cusine
American
What do you need?
How to make?
Ingredients
For the Granola:
12 ounces old-fashioned rolled oats, not instant, quick, or steel-cut
1 1/2 ounces wheat germ
1 ounce flax seeds, optional
1/2 ounce chia seeds
8 ounces buttermilk
4 ounces unsalted butter, melted
7 ounces plain or toasted sugar
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
For the Mix-Ins:
4 1/4 ounces raw pumpkin seeds
2 1/2 ounces chopped almonds
2 1/4 ounces pecan pieces
1 teaspoon neutral oil, such as safflower
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
4 ounces dried apricots, quartered
3 ounces dried tart cherries
2 ounces dried blueberries
Directions
In a medium bowl, combine rolled oats, wheat germ, flax seeds , and chia. Toss with a flexible spatula to combine, then stir in buttermilk and melted butter. Cover with plastic or a kitchen towel and set aside until oats are stiff and dry, about 20 minutes . Stir in sugar and salt, cover, and let stand until the mixture looks loose and damp from the dissolved sugar, about 30 minutes.
Meanwhile, adjust oven rack to middle position and preheat to 350 degrees F. Combine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Transfer to a large bowl, toss with oil, then sprinkle with salt; reserve the parchment-lined half-sheet pan. Stir in dried apricots, dried cherries, and dried blueberries too.
Reduce oven temperature to 300 degrees F. When the sugar has dissolved, scrape oats onto the parchment-lined half-sheet pan and spread into an even layer. Bake until uniformly golden brown and dry to the touch, about 100 minutes, pausing every 25 minutes or so to take the mixture from the oven to stir well with a pair of forks. When the oats are golden brown and dry to the touch, transfer to the bowl of fruit and nuts. Toss with a flexible spatula until well combined, then return to the baking sheet and spread in an even layer to cool, about 45 minutes. As soon as the granola has cooled, transfer to an airtight container and store up to 6 weeks at room temperature.