The Magic of a No-Recipe Granola Formula
I'm all about cooking formulas. They let you get creative with ingredients while still guaranteeing great results every time. For recipes you make regularly but like to shake up with new flavors - like overnight oats, quiche, or granola - a formula is the perfect way to streamline prep while keeping things interesting. No more scrambling to find that one perfect granola recipe you made two years ago—on that blog you never visit anymore. You know the one I mean. With this easy-to-follow granola formula, you can just get in the kitchen and make the dang granola. It’s not that hard, I promise!
The Formula
-
Mix together:
3 cups oats
1 cup nuts
1 cup seeds -
Add:
1/2 cup fat (like coconut oil, butter, or olive oil)
1/2 cup liquid sweetener (maple syrup, honey, agave) -
Optional Add-ins:
1 tsp salt
1 tsp vanilla extract or other flavoring
1-2 tsp spices (cinnamon, ginger, nutmeg—get creative!)
Instructions:
- Preheat your oven to 300ºF (150ºC).
- Mix everything together in a big bowl.
- Spread it out evenly on a baking sheet.
- Bake for 30-45 minutes, stirring every 15 minutes. Note: Baking time may vary depending on your specific ingredients, so keep an eye on it.
How do you know when it’s done? The granola should still be a bit sticky and slightly wet when it comes out of the oven. If it’s completely dry, it’s likely overbaked and will taste burnt. As it cools, it’ll crisp up perfectly!
For the Chunky Lovers
Full disclosure: I’m not a fan of chunky granola. I think the formula above makes the perfect loose, crispy granola. But if you’re all about those big clumps, here’s what you can do: add an egg white or a tablespoon of nut or seed butter to act as a binder. Once it’s out of the oven, let the granola cool completely before breaking it up into chunks.
Storage Tips
Keep your granola in an airtight container at room temperature, away from heat and light. It’ll last for about two weeks, but let's be real—you’ll probably eat it all long before then!
Apple and Walnut Granola
So, I recently spent hours reducing an entire gallon of apple cider down to just two cups of liquid gold. The result? A syrup that tastes exactly like a caramel apple. And now I have two cups of the most delicious apple essence ever. I’ve been experimenting with it in everything, but this Apple and Walnut Granola is the real winner.
I hate to say it, but the boiled cider isn’t optional in this recipe—it’s that good. Plus, you’ll have plenty left over to drizzle over ice cream, pour over baked brie, glaze chicken or pork, or add to apple pie. Do I really need to give you more ways to use it? Just make the boiled cider. Trust me, it’s worth it!
Apple and Walnut Granola
Rated 5.0 stars by 1 users
Ingredients
For the boiled cider:
-
1 gallon unfiltered apple cider
-
Optional: cinnamon stick, cloves, star anise, or orange peel for infusing
For the granola:
-
3 cups oats
-
1 cup chopped walnuts
-
1 cup pumpkin seeds
-
1 cup desiccated shredded coconut
-
2 teaspoons Burlap & Barrel Royal Cinnamon
-
1 teaspoon Burlap & Barrel Buffalo Ginger
-
¼ teaspoon Burlap & Barrel Pemba Cloves
-
½ cup neutral fat, such as coconut oil or Algae Cooking Oil
-
½ cup boiled cider
-
1 cup dried apples, chopped into small pieces
Directions
Make the boiled cider:
Add the apple cider to a heavy bottomed stock pot or dutch oven and bring to a boil. Reduce to a simmer. If you’re using any additional flavorings, add them now.
Simmer the apple cider for 2-4 hours. The time it takes can vary grately based on the pot you’re using. A shallow, wide pot will reduce much faster than something tall and narrow like a stock pot. When the cider has reduced to about a quarter of its original volume, begin stirring every 20 minutes or so. As the cider reduces further, you’ll need to stir more often.
The boiled cider is done when reduced to 1/8th (2 cups) of its original volume. It should be a deep, rich copper color. The consistency should be similar to a warm maple syrup - easily pourable but with a gentle slowness. Cool completely, then bottle. Boiled cider will last indefinitely in the fridge.
Make the granola:
Preheat oven to 300ºF. Thoroughly mix all ingredients except the dried apple in a large bowl.
Spread the mixture in a single layer on a baking sheet - no need to line with parchment paper or oil. Bake for 30-45 minutes, stirring every 15 minutes to ensure even cooking. Take your granola out of the oven when it has browned but is still sticky.
Cool completely on the baking sheet, then mix in the dehydrated apple by hand.