Make the Bread, Buy The Butter — Best Granola Recipe Ever
I have a long list of favorite granola recipes and recently added one more. It’s from Jennifer Reese’s book, Make the Bread, Buy the Butter: What You Should (and Shouldn’t!) Cook from Scratch to Save Time and Money
For me, this book falls into the very special category of “books that get lost between the kitchen and nightstand”. It’s so practical that I actually use it, but it’s also entertaining enough to read at night before bed. Jennifer’s writing style and stories (my favorite is the one about raising urban chickens) are thoughtful and funny; and based on all the research she did to determine which recipes were really worth making, I’d trust her opinion on just about anything kitchen related. Hence, this granola recipe.
As much as I love the book, I didn’t need much convincing that homemade granola is better than store bought. It’s a lot less expensive, you can customize your flavors, and it’s simple enough for a kid to make.
This recipe is particularly good because the measurements are easy to remember, it only requires one bowl, and it’s baked at a slow and low 250 degrees F. You don’t even have to stir! It’s also a richer, nuttier, granola worthy of gift giving, which is why Fuzz is going to bag it up and give it to her teachers for the holidays.
Now all we need are some cute labels!
- 3 cups rolled oats
- 1 cup almonds (I used a mixture of walnuts and pecans)
- 1/2 cup chopped pecans
- 1/4 cup wheat germ
- 1/3 cup maple syrup
- 3/4 cup sweetened, flaked coconut
- 1/3 cup light brown sugar, firmly packed
- 1/4 cup melted butter (or 2 T. butter and 2 T. oil)
- 3/4 teaspoon Kosher salt (or 3/8 if using table salt)
- Preheat the oven to 250 degrees F.
- Mix all the ingredients and spread on a cookie sheet. I like to line my sheet with nonstick foil.
- Bake for 1 hour and 15 minutes (but check at 45). Reese says you’ll know when it’s done because it will be crunchy and golden.
- Remove from the oven, break apart any large clumps, and cool. Store in plastic bag or 2-quart jar. I am storing it in freezer bags and freezing it until next week, at which point I will divide it up for teachers.
If you don't want to use too much maple syrup, you can use half maple syrup and half honey. Also, make sure to check the granola after 45 minutes. The original bake time calls for 1 hour and 15 minutes, but it sometimes bakes a little faster -- especially if you halve the recipe.
I’d love to get a bag of this from one of my students- it looks yummy! 🙂
Love granola, homemade! (you know). Just made some yesterday and will be making two more flavors tomorrow to give as a gift to a friend. Sounds like a great book.
What an adorable, yet professional-looking gift! That book is on my ‘must read’ list. I can’t get over how grown-up your daughter looks in that photograph!
The granola looks delicious. My friends will love this! I’m always on the lookout for a quicker, easier granola recipe. 🙂 Also, that book sounds pretty good. I’ll have to see if the local library has a copy. It sounds like I have been an “urban homesteader” all along LOL 🙂
Darlene, you can definitely make it without the coconut.
Cindy, my copy is paperback.
Kathy, thanks for asking! But no, it’s a ratty old sweater from the clearance aisle at Target. She loves it.
Dee, I’m positive coconut oil would be fine.
Sue, there’s one way to find out….
I’ll look for that book and I love idea of giving granola. I wonder if my neighbors like granola? Hmmmm
Do you think you could use all oil & no butter – making it vegan? I was thinking of using coconut oil. Looks like a great recipe!
I made something very similar recently using walnuts, pecans, and almonds and eliminating the coconut, and it turned out very well. Is that a handknit sweater Fuzz is wearing?
You’re right about the book! If it was out in paperback I would recommend it to my book groups.
Mmmmm, that looks delicious (nice and clumpy!) & I especially like the bags with the windows. Any suggestions for a substitute for the coconut, since my sons aren’t fond of the texture?