BY COOK’S ILLUSTRATED
WHY THIS RECIPE WORKS
Store-bought granola suffers from many shortcomings. It’s often loose and gravelly and/or infuriatingly expensive. We wanted to make our own granola at home, with big, satisfying clusters and crisp texture. The secret was to firmly pack the granola mixture into a rimmed baking sheet before baking. Once it was baked, we had a granola “bark” that we could break into crunchy clumps of any size.
INGREDIENTS
⅓cup maple syrup
INSTRUCTIONSMAKES ABOUT 9 CUPS
Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. (A food processor does a lousy job of chopping whole nuts evenly.) Use a single type of your favorite dried fruit or a combination. Do not use quick oats.
RECIPE TESTING
Granola Gone Wrong
Most store-bought granola is so bad (and so overpriced), we’re surprised anyone ever buys it.
Without oil to provide moisture, fat-free versions contain dry, dusty oats. Baked with the other ingredients, dried fruit turns tough and leathery. Loose oats, versus chunks, too readily absorb the milk or yogurt and turn soggy.
STEP-BY-STEP
Keys to Chunkier Granola
PRESS DOWN
Spread oat mixture onto parchment-lined baking sheet. Press it firmly with spatula to create compact layer.
BAKE BUT DON’T STIR
Bake granola at 325 degrees for 40 to 45 minutes. Rotate pan halfway through baking but don’t stir.
BREAK UP
Break cooled granola “bark” into pieces as large as you’d like.
RECIPE TESTING
For Better Granola, Add Fat
When we mixed up a batch of granola in which we left out the oil, the resulting cereal was a real flop, the oats having taken on a crisp but overly dry consistency. It turns out that fat is essential for creating a likable crispness.
Here’s why: When the water in a viscous liquid sweetener (like the maple syrup in our recipe) evaporates in the heat of the oven, the sugars left behind develop into a thin coating on the oats and nuts. But without any fat, the sugar coating will become brittle and dry. Only oil can provide a pleasantly crisp coating with a sense of moistness.