It may sound like a stretch.
There are a lot of really great granolas out there. Could this possibly be the best? Well in my opinion, yes. I've tested recipe after recipe, bought every packaged brand imaginable, and I feel confident in saying that this is the one. Plus, I collaborated with my darling cousin Portia so there's a little extra love poured into this one. But don't worry, it's still ridiculously easy, kitchen sink (aka highly adaptable) granola. Pin it, bookmark it, print it, do whatever you need to do to make sure you give this guy a try. You won't regret it.
Portia sometimes makes hers with dried fruit added after cooking, but for the most part we both agree, just oats and nuts make a solid granola. But, do what inspires you! As I mention above, the beauty of this recipe is that it's highly adaptable.
Oats. Make sure you're using old fashioned, and not the quick cooking style oats. You want the full flakes to stand up to all the nuts.
Nuts. Okay so there are a lot of nuts in this recipe. It's necessary. But, you can use the same proportions of whatever you have on hand to make it easier on you. Cashews and walnuts would be great in this one! Sunflower seeds in place of pumpkin seeds. You do you. Also, we fully recognize that nuts aren't exactly cheap. We recommend buying in bulk whether at the grocery store, online, or at Costco or BJs.
Honey & Flaked Sea Salt. This is arguably the most important "secret" ingredient combination. Honey is the sweetener we insist you use. Don't try to sub maple syrup or any other kind of liquid sugar. Honey adds a complex flavor and texture that cannot be replaced. And for the salt... flaked salt adds a layer of salty inconsistency, and that's a good thing. Getting a salty bite every so often is exactly what makes it good. Fine salt gets too evenly mixed and totally removes the YUM factor.
For Yogurt & Granola. I like a double cream yogurt (not quite greek yogurt, but not as liquid-y as regular yogurt), and Stonyfield makes an excellent version. Double cream yogurt holds its own against the heavy granola, but still finds its way into the nooks and crannies without becoming one solid mass (which happens with super-thick greek yogurt). You can see I have a science here!! Don't forget any mixed berries or fruit you have on hand, a drizzle of honey and a pinch more of flaked sea salt. You'll be in yogurt and granola heaven, I promise.
The Best Granola Ever
This is literally the best granola ever. Very adaptable based on what you have on hand (just make sure to use raw nuts!), or follow this recipe exactly and be in granola heaven. Low and slow baking is key!
- 2 cups old fashioned oats
- 2 cups sliced almonds
- 1 cup shelled pistachos
- 1/2 cup whole almonds
- 1/2 cup roughly chopped pecans
- 1/4 cup pumpkin seeds
- 1/2 cup coconut flakes
- Heavy sprinkle of sesame seeds
- 3/4 teaspoon flaked salt, plus more to taste if you like salty like me
- 1/3 cup olive oil
- 1/3 cup honey
- Preheat oven to 300. On a parchment (or Silpat) lined baking sheet (walled), layer on oats, all nuts/seeds, coconut and salt.
- In a liquid measuring cup, measure oil then honey so that the honey pours out easily. Gently mix into granola, careful not to disrupt the parchment paper.
- Bake for 2-3 hours, stirring occasionally. Feel free to turn off the oven and let granola cool inside the oven to get good granola chunks.
- Cool completely before storing in an airtight container.
Yield: Apprx. 8 cupsPrep Time: 00 hrs. 10 mins.
Cook time: 03 hrs. 00 mins.
Total time: 3 hrs. 10 mins.
Links* for all you'll need to make this yummy granola!
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