Hello! If you haven’t tried Orangette’s Granola No. 5, I’d recommend it. It’s my favorite, but I’m not sure what you’re looking for in a granola so it may be a miss. ( http://orangette.net/2014/04/maybe-hes-right/ ) At the least it’s pretty unfussy and easy to add variations to – like adding millet when you want to feel like a bird!
Aimee! Thanks so much. The version I usually make is basically that, but I split the sweetener between maple syrup and honey. I’ll give her version a try. I also saw a recipe recently that combined rolled oats with quick cooking which got me curious about that, too.
Thinking about thinking is the best. Boredom leads to imagination and is a huge creativity trigger. :) I’ve started driving to work without any distractions- no music or anything. It’s only 30 minutes or so but it’s been a huge help. Also the Freedom app is worth the $.
I’m with you on the not caring about clumpy granola!
I always want my homemade granola to taste like stuff Julius Meinl sells. I have made the below for years and love making it with cranberries and cashews in the winter. https://www.vegetariantimes.com/recipes/crunchy-fruity-granola
Haha, it took me a long time to realize it but I also dislike dried fruit, in granola at least. EIther the fruit is dried to a wood chip texture, or it makes your granola soggy. I’m with Aimee — Molly’s Granola No. 5 is great. I like it with a mixture of almonds, pepitas, and pecans for the nuts component. Sesame seeds are also a good addition. It is almost too sweet for me but I tend to eat it as a snack and not by the bowlful; depending how you eat it you might want to reduce the amount of maple syrup.
Ha! I was just coming here to comment that Orangette’a Granola No.5 is great. I have a batch in the oven right now – olive oil, maple syrup, pecans, walnuts, sliced almonds, millet. Yum!
Okay, serious granola question: So many recipes are like “some combination of nuts and seeds and whatever!” but I find that granola is surprisingly finicky. I can reduce the sweetener or change the oven temp a little and it is a totally different granola. So I am so confused by how laissez-faire everyone is about the recipes. Maybe I just have a very well-developed granola palate? ; )
If you’re like me and don’t care for clumps, you have to try La Farm bakery’s granola, which is more like oat caramel than typical granola. I do a 50:50 split of honey and sorghum for the sweetener. La Farm is a bakery in Cary NC started by a French master baker, and I was hooked on his granola from the moment I tried it. http://lakelurecottagekitchen.com/2010/10/08/la-farm-bakery-and-birthday-celebration/
Just wanted to second your comments about thinking about thinking. One of the assignments I gave my students this quarter was to be a flaneur for a day – they had to walk around with no distractions (no headphones, no iPhone) and then go to a cafe and write something down about what they observed. There’s no time for slowness or reflection any more!
And speaking of slowness and reflection: Will and I went to Galena this past weekend and had dinner at the Log Cabin restaurant (trip and restaurant inspired by your post here!). Thank you again for the tips!!!
I also came here to say that Orangette’s Granola no. 5 is the only granola recipe that’s worth bothering with. One bowl, dump it all on the scale, it’s the best. I too don’t care for dried fruit or about clumps. I never chop the nuts. You’re right about some granola recipes being finicky- I’ve tried a few different ones lately, just to mix things up, and none of them are as good as Molly’s.
The beautiful whisper pink tableware at Year + Day is gorgeous. Heavenly even. The stuff of dreams. It would be stunning on a natural linen tablecloth. I appreciate the tip.
I’m with you on the granola clumps – I don’t get the appeal. However, THIS granola gets me unreasonably excited to eat it every morning: https://food52.com/recipes/15831-nekisia-davis-olive-oil-and-maple-granola – I use only 1/2 cup maple syrup, 1/3 c olive oil, 1/4 c brown sugar, and usually use a combination of nuts along with the pecans (almonds, hazelnuts, walnuts). It’s SO good!
5th-ing Molly’s Granola No. 5! For the nut situation I generally use almonds, pecans, and some sesame seeds. I love walnuts but for some reason don’t love them in granola. Once I have a functioning oven again I can’t wait to try Alison Roman’s savory granola – I envision it as a summer go-to with tomatoes and yogurt.
I use Early Bird’s granola recipe (which is what Orangette’s is based off of: http://orangette.net/2012/01/i-am-here-to-tell-you/). However, I skip the seeds and use quick oats, coconut chips from TJ’s, and pecans or hickory nuts. That ends up being a bit of a cross between the original Early Bird and Orangett’s No. 5.
Hi all! Seems like we all like and have tried some variation of the Early Bird granola recipe (aka patient zero in in the contemporary granola movement) I wrote about that one years ago, too. It isn’t my perfect recipe, so I just keep trying new ones to learn more and refine mine. Someday, granola nirvana!
I quite like Molly’s Granola No. 5 but my holy grail is Sarah Kieffer’s via the Bojon Gourmet. I skip the sugar and chocolate and use butter instead of vegetable oil and it is A++. I cannot deal with dried fruit in my granola and this recipe uses none. And those recipes calling for whatever seeds / nuts you like etc etc drive me batty. Sunflower seeds just aren’t the same as macadamia nuts puh-leese.
I didn’t think I could like you more (in a remotely via the internet way, of course), but the fact that you are a MDWAP fan is just the…granola…on the…yogurt. Eagerly anticipating Series 4. <3
The granola made at Ten Thousand Waves in Santa Fe (there’s a big jar of it in the guest rooms) is the best granola I’ve ever had. It is so good. Maybe they would share the recipe with you??
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Aimee says:
February 1st, 2018 at 9:47 am
Hello! If you haven’t tried Orangette’s Granola No. 5, I’d recommend it. It’s my favorite, but I’m not sure what you’re looking for in a granola so it may be a miss. ( http://orangette.net/2014/04/maybe-hes-right/ ) At the least it’s pretty unfussy and easy to add variations to – like adding millet when you want to feel like a bird!
Tim says:
February 1st, 2018 at 10:09 am
Aimee! Thanks so much. The version I usually make is basically that, but I split the sweetener between maple syrup and honey. I’ll give her version a try. I also saw a recipe recently that combined rolled oats with quick cooking which got me curious about that, too.
Judi says:
February 1st, 2018 at 10:26 am
Thinking about thinking is the best. Boredom leads to imagination and is a huge creativity trigger. :) I’ve started driving to work without any distractions- no music or anything. It’s only 30 minutes or so but it’s been a huge help. Also the Freedom app is worth the $.
catchicago says:
February 1st, 2018 at 11:59 am
I’m with you on the not caring about clumpy granola!
I always want my homemade granola to taste like stuff Julius Meinl sells. I have made the below for years and love making it with cranberries and cashews in the winter.
https://www.vegetariantimes.com/recipes/crunchy-fruity-granola
Julia says:
February 1st, 2018 at 12:28 pm
Haha, it took me a long time to realize it but I also dislike dried fruit, in granola at least. EIther the fruit is dried to a wood chip texture, or it makes your granola soggy. I’m with Aimee — Molly’s Granola No. 5 is great. I like it with a mixture of almonds, pepitas, and pecans for the nuts component. Sesame seeds are also a good addition. It is almost too sweet for me but I tend to eat it as a snack and not by the bowlful; depending how you eat it you might want to reduce the amount of maple syrup.
Kat says:
February 1st, 2018 at 12:32 pm
Ha! I was just coming here to comment that Orangette’a Granola No.5 is great. I have a batch in the oven right now – olive oil, maple syrup, pecans, walnuts, sliced almonds, millet. Yum!
Tim says:
February 1st, 2018 at 12:40 pm
Okay, serious granola question: So many recipes are like “some combination of nuts and seeds and whatever!” but I find that granola is surprisingly finicky. I can reduce the sweetener or change the oven temp a little and it is a totally different granola. So I am so confused by how laissez-faire everyone is about the recipes. Maybe I just have a very well-developed granola palate? ; )
Jeff says:
February 1st, 2018 at 1:43 pm
If you’re like me and don’t care for clumps, you have to try La Farm bakery’s granola, which is more like oat caramel than typical granola. I do a 50:50 split of honey and sorghum for the sweetener. La Farm is a bakery in Cary NC started by a French master baker, and I was hooked on his granola from the moment I tried it. http://lakelurecottagekitchen.com/2010/10/08/la-farm-bakery-and-birthday-celebration/
Tim says:
February 1st, 2018 at 1:57 pm
Jeff! Thanks, that seems great. Will try.
Anna says:
February 1st, 2018 at 11:45 pm
Just wanted to second your comments about thinking about thinking. One of the assignments I gave my students this quarter was to be a flaneur for a day – they had to walk around with no distractions (no headphones, no iPhone) and then go to a cafe and write something down about what they observed. There’s no time for slowness or reflection any more!
And speaking of slowness and reflection: Will and I went to Galena this past weekend and had dinner at the Log Cabin restaurant (trip and restaurant inspired by your post here!). Thank you again for the tips!!!
Lydia says:
February 2nd, 2018 at 3:03 am
I also came here to say that Orangette’s Granola no. 5 is the only granola recipe that’s worth bothering with. One bowl, dump it all on the scale, it’s the best. I too don’t care for dried fruit or about clumps. I never chop the nuts. You’re right about some granola recipes being finicky- I’ve tried a few different ones lately, just to mix things up, and none of them are as good as Molly’s.
Pam S says:
February 2nd, 2018 at 2:32 pm
The beautiful whisper pink tableware at Year + Day is gorgeous. Heavenly even. The stuff of dreams. It would be stunning on a natural linen tablecloth. I appreciate the tip.
Korena says:
February 3rd, 2018 at 12:01 am
I’m with you on the granola clumps – I don’t get the appeal. However, THIS granola gets me unreasonably excited to eat it every morning: https://food52.com/recipes/15831-nekisia-davis-olive-oil-and-maple-granola – I use only 1/2 cup maple syrup, 1/3 c olive oil, 1/4 c brown sugar, and usually use a combination of nuts along with the pecans (almonds, hazelnuts, walnuts). It’s SO good!
Liz says:
February 3rd, 2018 at 8:58 am
I second Orangette’s Granola No 5. It’s my favorite too.
Sarah says:
February 3rd, 2018 at 11:59 am
5th-ing Molly’s Granola No. 5! For the nut situation I generally use almonds, pecans, and some sesame seeds. I love walnuts but for some reason don’t love them in granola. Once I have a functioning oven again I can’t wait to try Alison Roman’s savory granola – I envision it as a summer go-to with tomatoes and yogurt.
Hilary says:
February 4th, 2018 at 3:37 pm
I use Early Bird’s granola recipe (which is what Orangette’s is based off of: http://orangette.net/2012/01/i-am-here-to-tell-you/). However, I skip the seeds and use quick oats, coconut chips from TJ’s, and pecans or hickory nuts. That ends up being a bit of a cross between the original Early Bird and Orangett’s No. 5.
Tim says:
February 4th, 2018 at 4:15 pm
Hi all! Seems like we all like and have tried some variation of the Early Bird granola recipe (aka patient zero in in the contemporary granola movement) I wrote about that one years ago, too. It isn’t my perfect recipe, so I just keep trying new ones to learn more and refine mine. Someday, granola nirvana!
Anna says:
February 4th, 2018 at 8:01 pm
I quite like Molly’s Granola No. 5 but my holy grail is Sarah Kieffer’s via the Bojon Gourmet. I skip the sugar and chocolate and use butter instead of vegetable oil and it is A++. I cannot deal with dried fruit in my granola and this recipe uses none. And those recipes calling for whatever seeds / nuts you like etc etc drive me batty. Sunflower seeds just aren’t the same as macadamia nuts puh-leese.
Caitlin says:
February 14th, 2018 at 2:15 pm
I didn’t think I could like you more (in a remotely via the internet way, of course), but the fact that you are a MDWAP fan is just the…granola…on the…yogurt. Eagerly anticipating Series 4. <3
Laura Saffioti says:
February 23rd, 2018 at 10:11 pm
The granola made at Ten Thousand Waves in Santa Fe (there’s a big jar of it in the guest rooms) is the best granola I’ve ever had. It is so good. Maybe they would share the recipe with you??
https://tenthousandwaves.com/