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Homemade Granola Recipe

Homemade Granola

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

Showing 61-70 of 87

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  • on January 06, 2007

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    My husband loved this and took it into work every day. My only complaint was that it never hardened up. I don't know if it was the oil content or why, but it was always kind of wet. I followed the recipe, but maybe I will cook it longer at a lower temp and use less oil. My husband will want me to make it again.

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  • on January 04, 2007

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    I baked this granola as exactly described and within 16 minutes of baking the granola was burnt. Unfortunately it almost ruined my baking pan as well.

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  • on January 03, 2007

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    I am a HUGE Ina Garten fan. I may go so far as to say I want her life. Every recipe and idea I have implemented has come out to perfection. It pains me to give this review. This recipe was a major disappointment. The first time I made it I burned it. I looked away for a second and all of those costly ingredients were wasted. I started all over again only to be disappointed with the end results. The granola was ladened with oil, the cashews added were tasteless due to the method of adding so much oil. I wanted something sweeter, with spice and definitely with a big crunch and lots of clusters. This recipe had none of that. Use the suggestions from other readers to tweek the recipe. I am moving on. I found a recipe from Alton Brown and Mark Bitman that I may use. Bitman toasts the nuts and oats on the stove first before he bakes it with honey/maple sryup and cinnamin and cardamon. Has anyone tried these? I think I will once this batch is gone. Lucky for me I live with all men who are athletes, so they'll eat anything.

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  • on November 10, 2006

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    This recipe makes the best granola. I do agree with other reviewers, though, who suggest that 350 is too high a cooking temperature. I lowered the temperature to about 300 and stirred every 10 minutes. Watch it carefully and remove when it begins to brown. There will be carry-over browning when the granola is removed from the oven.

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  • on November 10, 2006

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    This granola is TO DIE FOR! Easy to make, although the cost of the ingredients can add up... at least in my region. Once you open the container, it will be hard to stop until it's all gone!

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  • on November 05, 2006

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    This was a hit with everyone I shared it with! I did modify the recipe a bit. I cut the main ingredients by half the amount and the dried fruit I used included;cherries, blueberries, apricots and cranberries. I also used pecans instead of cashews. I baked it at 325 degrees for 22-25 minutes....simply delicious!

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  • on October 31, 2006

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    This tasted so much better the second time I made this. First time, I followed recipe exactly, and burned the heck out of the oat mixture. Second time, I turned oven down, and reduced time by half. Just watch out!

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  • on October 26, 2006

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    I have now prepared this recipe 3 times. I needed to slow my oven as the mixture browns too quickly. Used various dried fruit mixtures and all were excellent.

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  • on October 11, 2006

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    LOVE this recipe...use only half of regular oats and the rest I used banana bread flavored oatmeal..it tasted so GREAT : definitely a keeper!

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  • on October 07, 2006

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    I make a batch of this once a month. I change it up with different types of nuts and fruit, but the basic recipe stays the same.

    Watch it like a hawk and stir often, outside in, or it might burn.

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