Make Ahead

Homemade Granola

June 25, 2013
3 Ratings
  • Makes 10 cups
Author Notes

Recently, I started craving something nutty, spicy and quick to prepare in the mornings. So, I ventured into the misrepresented world of granola and discovered homemade granola. I stumbled upon this recipe adapted by Nigella Lawson and Molly Wizenburg, which I adapted once again to suit my palate. I’m a granola conformist and guess what? It tastes good.

Note: You can substitute the corn syrup for golden syrup (on the sugar aisle), but if you do, decrease the amount of brown sugar to ¾ a cup. Also, for the applesauce, I used 2 natural applesauce pouches that you would put in a kid’s lunchbox. It’s the perfect amount for this recipe! One more thing, if you want to add dried fruit to the granola, you definitely can, just wait until the granola has come out of the oven then add in the dried fruit (I used dried cranberries the day I took these photos. I also love golden raisins!)

Adapted from Nigella Lawson & Orangette —amber wilson | for the love of the south

What You'll Need
  • Dry Ingredients:
  • 5 cups of rolled oats
  • 2-3 cups of slivered almonds or pecan halves (or a mixture of both)
  • 1 cup of hulled raw sunflower seeds
  • 1 cup of brown sugar
  • 1 tablespoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • Wet Ingredients:
  • 3/4 cup of unsweetened applesauce
  • 1/3 cup of light corn syrup
  • 1/4 cup of honey
  • 2 tablespoons of vegetable oil
  1. Make sure oven racks are in the upper and lower thirds of the oven. Preheat oven to 300 degrees.
  2. In a large bowl, combine all of the dry ingredients. Mix well. In a small bowl, whisk all of the wet ingredients together. Pour the wet ingredients over the dry ingredients and stir well.
  3. Spread the mixture evenly between 2-rimmed baking sheets. Bake for 35-40 minutes, or until evenly golden brown. Set a timer to go off every 10 minutes while the granola is baking to rotate the baking sheets and stir the granola (I set 2 timers, one for 35-40 minutes and another for 10 minute intervals to help me keep track of the timing!) Whenever the granola is golden, take the baking pans out of the oven and stir the granola well so that the granola doesn’t cool in one large, solid sheet. The granola will seem soft when it comes out of the oven, but it crisps as it cools.
  4. Place the cooled granola into a large Ziploc plastic bag or another airtight container, and store in the fridge until ready to consume!

See what other Food52ers are saying.

  • Adelucchi
  • amber wilson | for the love of the south
    amber wilson | for the love of the south
Southern storyteller, freelance photographer, and recipe developer. Author of the Southern memoir-style food blog, For the Love of the South. Bringing Southern memories to the table.

2 Reviews

Adelucchi July 30, 2014
Thanks for the recipe! It's in the oven now with several "tweaks". Used some ginger peach jam I made in place of applesauce. Took out sugar and used maple syrup. Added cinnamon,dry ginger, flax seed,peanut oil and wheat germ. Looks good! Will let you know how it taste.
amber W. July 30, 2014
That sounds lovely! Please let me know how it turns out!