Ina Garten homemade granola, an easy batch recipe, started with Sarah Chase’s Open House Cookbook. She added five dried fruits and roasted cashews to the toasted oats, coconut, and almonds. One batch makes 12 cups, so a Sunday session sets up breakfast ideas all week.
Stir the oats every 10 to 15 minutes while they bake, because the edges brown faster than the center. Skip that step and you get burnt patches on the outside with raw oats in the middle.
Source: The Barefoot Contessa Cookbook (1999)
Ina Garten Homemade Granola
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings10
minutes45
minutes600
kcalCrunchy toasted clusters of oats, shredded coconut, and sliced almonds baked with honey, then tossed with dried apricots, figs, cherries, cranberries, and cashews.
Ingredients
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cups small-diced dried apricots
1 cup small-diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews
Directions
- Preheat the oven: Preheat the oven to 350 degrees.
- Mix the dry and wet ingredients: Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.
- Bake until golden: Pour onto a 13 x 18-inch baking sheet. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 45 minutes.
- Cool and add fruit: Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.
FAQs
Can I swap the dried fruits for other varieties?
Use whatever dried fruits you have on hand, like raisins, dates, or dried mango. Just keep the total amount close to 4 1/2 cups so the ratio of oats to fruit stays balanced. Add them after baking so they stay soft and chewy instead of turning tough in the oven.
How long does homemade granola last?
Stored in an airtight container at room temperature, this granola stays fresh for about two weeks. After that, the dried fruit starts to harden and the oats lose their crunch. You can freeze it in a zip-top bag for up to three months.
Can I make this granola ahead of time?
This recipe was made for prepping ahead. Bake the oat mixture, let it cool completely, then toss in the fruit and nuts before sealing the container. It holds up well at room temperature, so one batch covers two full weeks of breakfasts and snacking.
What kind of baking sheet works best?
A rimmed half sheet pan, 13 by 18 inches, gives you enough space for the oats to spread in a thin layer. Line it with parchment for easier cleanup. A dark-colored pan will brown the granola faster, so check it a few minutes early if that is what you have.
Why is my granola not crunchy?
The most common reason is pulling it from the oven too early. The granola needs to reach a deep golden brown, not just a light toast. It also crisps up as it cools on the pan, so give it at least 20 minutes before you start scooping it into a container.
