Granola is a staple breakfast at our house and a frequent ice cream topping. This puffed grain granola is my most requested recipe and the recipe I’ve most gifted or made for others. I’ve once again made a few changes since I last posted it on the site. I always make the recipes I post at least twice before I post them, using the second time as a recipe test of sorts. Somehow the moment I post it signals the time for another change because the recipe I end up making time and time again is almost always a slightly revised version of the one I post. This is the latest version of my favorite granola.
My favorite granola started out as crunchy clusters with almond slices, a recipe adapted from Deb Perelman‘s Smitten Kitchen Cookbook. I then added puffed grains and other ingredients from Kashi’s GoLean Honey Almond Flax Crunch cereal. I then replaced the almond slices with pecans and the puffed wheat with kamut and started baking it in porcelain dishes to give me more room to stir the ingredients while the granola was baking. In this latest version, I added puffed millet and took out the flax seeds.
One hack I’ve learned is to “grease” the tablespoon before measuring out the honey. I measure out the first tablespoon of butter or oil, then measure out the honey so it slides right out, then repeat. Of course, you’d need to be able to pour the honey into the tablespoon to be able to measure it out in this way. I wouldn’t want you to contaminate your honey with a dirty tablespoon if you’re planning on scooping the honey out of a jar.
To best beat the heat, I double the recipe and I make it either in the early morning, before my apartment turns into an oven all on its own, or in the evening. That way, I only have to suffer once in the added oven heat for two batches of granola. Still seems to run out quicker than I would hope.