Homemade Granola Recipe

People are funny about granola. Everyone seems to have their own verrrry specific taste preferences when it comes to this glorious oat concoction. Some people like it to be very crunchy without many chunks, others like it a bit chewier with lots of clusters. Some like nuts, others don’t, some like it to taste “healthy” while others prefer it to be a bit more dessert-like.

And really, there is a humongous difference between good and bad granola. The bad stuff is enough to convince people they hate granola…and sadly, that’s the stuff on most grocery store shelves.

But, if you take the leap and make granola at home (and it’s surprisingly easy to make), well then you never have to suffer the sad saga of crappy granola ever again.

When it comes to granola, crunchy and crispy is the way I roll. I like lots of big chunks and clusters (easier for snacking). I prefer granola just lightly sweetened, which means I can still feel virtuous eating it for breakfast, but I do like subtle hints of vanilla and some caramel/nutty flavors.

After lots of recipe testing, I found that using a combination of agave nectar and dark brown sugar for sweetness and a bit of grapeseed oil (instead of butter or another oil) provides the most mouth-watering flavor. Oh, and don’t forget the salt!


I use slivered almonds for their taste and texture, and I swear that adding some shredded coconut seals the deal. I like dried cranberries for their tang. Oh, and for some reason, a proper granola just HAS to be full of sesame seeds. This is probably my Mom’s doing….my recipe is based loosely on hers.

Crispy Crunchy Cranberry Almond Granola

3 cups rolled oats
¼ cup sesame seeds
¾ cup slivered almonds
¾ cup shredded coconut

¼ cup dark brown sugar
¼ cup agave nectar
¼ cup grapeseed oil
¾ tsp salt
1 ½ tsp vanilla

½ cup cranberries
½ cup raisins

Turn oven to 350 degrees. Toast the oats, sesame seeds, almonds and coconut on a rimmed sheet pan for 7 minutes stirring once (watch the coconut because it browns quite quickly).

Meanwhile, in a saucepan over medium heat, combine dark brown sugar, agave nectar, grapeseed oil and salt. Stir occasionally until brown sugar dissolves. Take off heat and stir in vanilla.

Reduce oven temp to 300 degrees

In large bowl, mix the warm oat mixture with the brown sugar mixture and toss to coat. Add the cranberries and raisins and mix well.

Pour mixture into a greased “brownie/lasagna pan” and bake for 20-15 minutes. Let cool slightly before breaking into chunks. Keep in a sealed plastic bag or container.

Cranachan with Oat and Almond Streusel

Please let me introduce you to one of my newest dessert obsessions...the Cranachan. This Scottish dessert is delectably creamy yet light and luscious.

Cranachans are made with yogurt, whipped cream, honey and whiskey and traditionally host loads of fresh raspberries folded into their creamy middles. However, berries aren’t in season but citrus is at its peak, so my version of the Cranachan includes blood orange and navel orange segments. Thinking back to childhood memories of orange creamsicles, I added a vanilla bean to the mix and the whole thing just sung.



A homemade Oat and Almond Streusel is crumbled on top, giving nice crunch and texture. This dessert is easier than pie to put together and the reward is just delicious.

Citrus Cranachan
2 cups whole milk yogurt (or greek yogurt)
2 cups heavy cream
1 vanilla bean, seeds only (or you can use 2 teaspoons extract)
½ teaspoon lemon zest (optional)
½ cup scotch
2/3 cup honey
pinch of salt
Orange segments, skin and pith removed

Whip the cream with the vanilla, lemon zest and salt until stiff peaks form. Set aside.

In another bowl, whisk together the honey and whisky. Whisk in yogurt until completely smooth.

Fold the whipped cream mixture into the yogurt mixture in three additions. Put into serving dishes and top with orange slices and Oat and Almond Streusel (recipe below).

Oat and Almond Streusel
2 cups rolled oats
1 ½ cups sliced almonds
¼ teaspoon cinnamon
½ teaspoon salt
½ cup honey
½ cup grapeseed oil
1 ½ teaspoons vanilla

Preheat oven to 300 degrees.

Combine the oats, almonds, cinnamon and salt in a medium sized bowl. Set aside.
Combine the honey, grapeseed oil, and vanilla in a bowl. Whisk to combine. Pour the honey mixture over the oat mixture and stir with a silicone spatula to coat. Spread mixture on a sheet tray lined with parchment paper (or sprayed with pan spray) and bake for about 25-30 minutes until golden (stirring mixture after 12 minutes).

Sour Cherry and Raspberry Crumble Bars

Here we are in the middle of January and I am inconveniently craving berries. I need a berry fix...and nothing else will do.


Because we are months away from berry season, baking with frozen berries or a high quality jam is a good compromise. I particularly like making Sour Cherry and Raspberry Crumble Bars. It is an incredibly simple recipe that includes a buttery and tender shortbread crust that is spread with sour cherry jam and dotted with frozen raspberries. Then, more of the dough is crumbled on top so that the beautiful jammy filling is peeking through the golden crumble.


When these bars are baking, the delicious smells that come out of the oven will make you wish air was edible.

Sour Cherry and Raspberry Crumble Bars
1 (10 ounce) jar sour cherry preserves
3/4 cup raspberries (thawed, if frozen)
1 teaspoon lemon juice

1 1/2 cups butter, softened
3/4 cups sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
Pinch of salt
2 1/2 cups all-purpose flour
3/4 cup rolled oats

Directions
Preheat oven to 350°

Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain. Set aside.

Beat butter, sugar, salt and lemon zest in mixer bowl until light in color and fluffy.

Beat in egg yolks (one at a time).

Beat in Vanilla.

Mix in flour, salt and oats until a soft dough forms.

Divide dough in half.

Press one half into 15x10-inch jellyroll pan.

Spread the dough evenly with the fruit mixture.

Scatter the remaining dough on top of the preserve layer (clump dough with hands)

Bake 45 minutes, or until golden brown.

Cut into bars.

Farmer's Market Therapy

Whew! We have survived yet another hustley bustley holiday season. Oh the family, oh the friends, oh the food. And then after all the commotion, suddenly it’s a new year and it’s back to reality. As I jump into 2010 I’m excited about a couple of pastry opportunities that have come my way, but along with these good things comes stress.


I was in particular need of some perspective this morning, so I put on my Nikes and jogged to San Francisco’s Ferry Plaza building where a Farmer’s Market was taking place. Just being around such beautiful produce and fabulous foods helps me feel more grounded and inspired.


The lovely citrus fruits are starting to take over…I envision some tartly sweet Meyer Lemon Curd and Blood Orange Ganache in my future.

Oh and the beautiful sweet potatoes (for those of you who watched the most recent White House episode of “Iron Chef”, I apologize for yet another sweet potato reference). But really, they are delicious.


My favorite way to cook sweet potatoes is to cut them into slices, toss them with some grape seed oil (an oil with a high smoke point and neutral flavor), salt and pepper and stick them in the oven (covered with aluminum foil)…then I turn up the heat to around 400 degrees. About 30 to 40 minutes later (take off the foil about half-way through cooking), you will have the sweetest and most delectable sweet potatoes….ever.


The real trick here is to NOT preheat your oven…stick the sweet potato slices in a cold oven and only then should you turn it on. That is THE secret to getting the best and sweetest flavor from these orange beauties.

Now that I've had my Farmer's Market fix, at least until next week, I feel ready to take on 2010 with gusto!

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