My Best Granola

By • December 4, 2015 0 Comments

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My Best Granola

Author Notes: Slightly adapted from Ali Slagle.Sarah Jampel


Makes enough for 2 weeks?

  • 2 cups old-fashioned oats
  • 1 1/4 cups mixed whole nuts, unsalted (I go with walnuts, cashews, and hazelnuts)
  • 1/2 cup sliced almonds
  • Generous handful sesame seeds
  • Generous handful poppy seeds
  • Generous handful flax seeds
  • 1 tablespoon wheat germ
  • 1 tablespoon tahini
  • 4 tablespoons olive oil
  • 1/2 ripe banana, mashed well
  • 2 tablespoons maple syrup
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 pinch (generous) sea salt
  • 1 cup (or more) roughly chopped dried fruit or other small dried fruits (I like to use a mix of figs, dates, raisins, and tart cherries)
  1. Preheat the oven to 300° F. In a large bowl, mix all the dry ingredients together (oats through wheat germ).
  2. In a small bowl, mix the wet ingredients (tahini through maple syrup). Add the sugar, spices, and salt and stir to combine.
  3. Add the wet ingredients to the dry ingredients and mix to combine.
  4. Spread onto a parchment- or Silpat-lined baking sheet and bake for 35 to 40 minutes, stirring once. Then, add the dried fruit. Turn off the oven but leave the granola inside until cool. Store in an airtight container, where it keeps for several weeks (I keep mine in the fridge because I'm a weirdo).

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