Granola for Breakfast

This isn’t your typical oats-only granola. Four rolled grains go into the mix: oats, wheat, rye, and barley. Each one brings a different texture and nuttiness, so every handful tastes a little different. That variety is what sets homemade granola apart from the one-note crunch you get from a box.

Honey and oil get mixed together first, then tossed with the grains and spices until everything is evenly coated. This step matters more than it sounds. Dry spots burn in the oven while over-soaked spots clump into hard, sticky chunks. Work through it with your hands if you have to.

Toast low and slow until you hit a light-dark golden brown. The granola will still feel soft on the pan, but it crisps up as it cools. Don’t touch it while it cools, either. Leaving it undisturbed on the sheet pan is how you get those satisfying clusters.

Raisins and dried fruit go in after cooling. Adding them before toasting turns them into burnt little pebbles.

Chef Tips

• Stir every 8 to 10 minutes during toasting. The edges of the pan brown faster than the center.
• Let it cool completely on the pan before breaking into pieces. Disturbing it warm means sandy granola instead of chunky clusters.
• Store in a truly airtight container. Granola absorbs moisture from the air fast and goes stale within days if exposed.

Variations

• Add coconut flakes and macadamia nuts for a tropical version.
• Swap honey for maple syrup and toss in dried cranberries for a fall-inspired batch.
• Mix in dark chocolate chips after cooling for a trail mix-style snack granola.