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3 Granola recipes for an extra-crunchy morning

Sarah's love of food led her down what she calls "the culinary rabbit hole," leaving her management job to first apprentice on an organic vegetable farm and then to write about and photograph food professionally. Her agricultural backgro...

Unique homemade granola

Think outside the literal granola box with these exciting homemade granola recipes.

Peanut butter banana granola

Before I had kids, I made almost all our food from scratch. This wasn't as much out of principle as it was a spirit of curiosity in the kitchen and a fascination with how things are made. As my time has grown more precious, my consideration for when I insist on homemade has changed. Puff pastry? As long as the one in the frozen section is made with butter, I'll take it. Tortillas? Other people always made them better than I did, anyway. But granola? Homemade still wins on all counts. It's easy to make, is much less expensive, tastes superior and is endlessly customizable. Plus, if you've ever made it at home then you're probably familiar with the deep satisfaction that comes from eating warm granola, fresh out of the oven. If a better ice cream topping exists, I can't think of it.

If you love granola, below are three recipes to inspire you to make your own. Make a large batch and feast on the fruits of your labor for breakfast, snacks and, yes, even dessert.

Peanut butter banana granola

This granola forms perfect clumps due to the addition of peanut butter and mashed banana. It's delicious in its plainest state, but the addition of chocolate and cherries makes it walk the line between breakfast and dessert.

Ingredients:

  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons maple syrup
  • 1/2 cup creamy all-natural peanut butter
  • 1 banana, mashed
  • 1 teaspoon vanilla
  • 3/4 cup chocolate chips
  • 1/2 cup dried unsweetened tart cherries

Directions:

  1. Preheat the oven to 300 degrees F. In a large bowl, stir together the oats, cinnamon and salt.
  2. In a small saucepan over medium-low heat, stir together the maple syrup, peanut butter and banana until smooth, about 2 minutes. Stir in the vanilla. Pour over the oat mixture and stir until the oats are evenly coated.
  3. Spread evenly on a baking sheet and cook until the mixture is dry and begins to clump, about 30 minutes, stirring every 10 minutes.
  4. Cool for 10 minutes before tossing with the chocolate chips and dried cherries. Store in an airtight container.

Pine Nut and Golden Raisin Granola

Pine nut and golden raisin granola

An exciting tightrope walk between sweet and savory, this recipe is inspired by Melissa Clark's olive oil granola. I cut back on the sweeteners and added the sophisticated flavors of pine nuts, golden raisins and fennel seed.

Ingredients:

  • 2 cups rolled oats
  • 3/4 cup pine nuts
  • 1 teaspoon fennel seed, ground with a mortar and pestle or spice grinder
  • 3/4 teaspoon salt
  • 1/3 cup olive oil
  • 1/2 cup maple syrup
  • 3/4 cup golden raisins
  • Zest of 1 lemon
  • Ricotta and freshly cracked black pepper, for serving

Directions:

  1. Preheat the oven to 300 degrees F. In a large bowl, toss together the oats, pine nuts, fennel seed and salt. Pour the olive oil and maple syrup over the oats and toss to evenly coat.
  2. Spread evenly on a baking sheet and cook until the mixture is dry and begins to clump, about 40 minutes, stirring every 10 minutes.
  3. Cool 10 minutes before tossing with the raisins and lemon zest. Store in an airtight container.

Double coconut granola

Double coconut granola

A granola recipe inspired by tropical flavors. Make it triple coconut by substituting coconut extract for the vanilla.

Ingredients:

  • 2 cups rolled oats
  • 1 cup raw cashews
  • 3/4 teaspoon salt
  • 1/3 cup coconut oil
  • 1/2 cup honey
  • 1/2 teaspoon vanilla extract
  • 1 cup coconut chips
  • Yogurt and fresh mango, for serving

Directions:

  1. Preheat the oven to 300 degrees F. In a large bowl, stir together the oats, cashews and salt.
  2. In a small saucepan over medium-low heat, stir together the coconut oil and honey until the coconut oil is melted and the mixture is smooth. Stir in the vanilla. Pour over the oat mixture and stir until the oats and nuts are evenly coated.
  3. Spread evenly on a baking sheet and cook until the mixture is dry and begins to clump, about 30 minutes, stirring every 10 minutes.
  4. Meanwhile, in a small pan over medium heat, toast the coconut chips, stirring often, until just beginning to turn golden-brown on the edges. Stir the coconut chips into the oat mixture before storing in an airtight container.

More granola recipes

Homemade millet tahini granola
Tropical granola parfait recipe
Three grain granola

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