Granola Recipes You'll Actually Want to Make

Granola Recipes You'll Actually Want to Make

It's full of fiber and terribly wholesome. But who knew granola could be so seductive? Try these recipes for double-almond cherry granola and a tropical twist flavored with chili, coconut and lime

By Sarah Karnasiewicz in the Wall Street Journal

OK, I GET IT: Making granola from scratch has never been your thing. No doubt it conjures images of hippie monasticism and sounds about as pleasurable as descaling the coffee maker, especially when near-instant gratification can be had in the form of a perfect omelet or a pile of bacon. But trust me, the preparation is less arduous than applying sunscreen, and those crunchy granola clusters will go a long way.

Packed into Mason jars, your granola will sustain you through drowsy mornings and midnight snack attacks. Stuffed into baggies, it will save your sanity on road trips. Experiment with sweeteners and mix-ins until you settle on a house recipe. Then memorize it. There's breakfast taken care of until after Labor Day.

Since the men in my household are separated by 35 years of age but united by a passion for nuts, I favor a formula that nods to the flavors of PB&J while sneaking in a few grown-up palate-pleasing tweaks. Dried cherries burst with jammy sweetness, but swapping almond butter for peanut lends an earthy edge, while chia seeds and sliced almonds add some pop and crunch.

But there's no need to hew even that closely to the familiar. If you've dined at a buzzy brunch spot or spied the "artisanal" offerings displayed by the register at your local coffee bar lately, you've probably noticed that earnest old granola is in the midst of a chic makeover. Chefs are experimenting with it in amuses-bouches, scattering savory versions over salads and making room for it in the cheese course; entrepreneurs are selling "small-batch" versions for $10 a sack. Do it yourself and you'll be amply rewarded because, the truth is, when it comes to both taste and value, the contrast between homemade and store-bought granola is monumental.

It was "Whole-Grain Mornings," a recent cookbook by Megan Gordon of Seattle's Marge Granola, that hipped me to some tricks of the trade. Like this: Good granola starts with good grains, old-fashioned rolled oats being the most traditional. Fat—whether sweet, floral olive oil or something more neutral—is your friend, the vehicle for flavor and the binder that holds the mixture together. Be judicious with sweeteners and generous with fresh spices. An egg white, stirred in at the end, is the secret to getting those nice, big, craggy clumps. Never skimp on salt, which makes the difference between a batch that's ho-hum and one worth hoarding. And finally: Don't feel like you have to play it safe. Dare to dream.

It was a hazy, happy memory of strolling in the Mexican sunshine, sand between my toes and the taste of citrus-tossed, chili-dusted mango on my lips, that inspired my own greatest granola invention to date: a tropical mix of oats, pepitas and coconut, laced with cayenne and brown sugar and perfumed with lime zest. Utterly addictive, straddling the line between savory and sweet, perfect eaten plain or in a parfait, this is everything I could ask for from a granola: a summer vacation at my fingertips.

Double-Almond Cherry Granola

Active Time: 15 minutes Total Time: 35 minutes Makes: about 4½ cups

• ½ cup almond butter
• ½ cup honey
• ¼ cup light brown sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 cups rolled oats
• 1 cup sliced almonds
• 2 tablespoons chia seeds, optional
• 1 teaspoon sea salt
• ¾ cup dried cherries

1. Preheat oven to 325 degrees. In a small saucepan over low heat, mix almond butter, honey and sugar until mixture is meltingly soft and combined, about 3 minutes. Off heat, stir in cinnamon and vanilla.

2. In a large bowl, toss together oats, almonds, chia seeds and salt. Pour almond butter mixture over oat mixture and toss well. It will be sticky. Make sure oats, almonds and chia seeds are well coated.

3. Spread oat mixture onto a rimmed baking sheet in a single layer. Place in oven and bake, stirring once halfway through, until golden brown, about 20 minutes. (Granola will be soft when removed from oven but will become crunchier as it cools.) Let cool on baking sheet, then stir in cherries. (Cooled granola will keep for 3-4 weeks in an airtight container.)

4. Serving suggestions: Add ½ cup granola to yogurt or serve in a bowl with milk. Add any fresh fruit you like. Or simply snack on the granola straight.

Chili, Coconut and Lime Granola

Active Time: 5 minutes Total Time: about 40 minutes Makes: about 4½ cups

• ¼ cup olive oil
• ¼ cup agave nectar
• ¼ cup honey
• 2 tablespoons light brown sugar
• ¼ cup fresh lime juice, plus zest of 2 limes
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 3 cups rolled oats
• 1½ cups unsweetened coconut chips
• ½ cup pumpkin seeds
• ¼ cup millet
• 1 tablespoon white sesame seeds
• ½ teaspoon sea salt
• 1 egg white, beaten

1. Preheat oven to 325 degrees. In a medium bowl, combine olive oil, agave nectar, honey, sugar, lime juice and zest, cinnamon and cayenne, stirring until mixture is smooth.

2. In a large bowl, toss oats with coconut, pumpkin seeds, millet and sesame seeds. Pour olive oil mixture over oat mixture and toss well. Make sure oats and seeds are completely coated. Sprinkle with salt, then stir in egg white until well combined.

3. Spread granola onto a rimmed baking sheet in a single layer. Place in oven and bake, rotating pan and stirring to prevent scorching every 10 minutes, until golden brown, 30-35 minutes. (Granola will be soft when removed from oven but will become crunchier as it cools.) Let cool on baking sheet. (Cooled granola will keep for 3-4 weeks in an airtight container.)

4. Serving suggestions: Top ripe mango slices with ¼ cup granola and drizzle with sweetened coconut milk. Or simply snack on the granola straight.