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You are here: Home / Recipes / DELICIOUS, EASY HOMEMADE GRANOLA

DELICIOUS, EASY HOMEMADE GRANOLA

July 23, 2017

homade granolas for family reunion

As with so many things, I’m a late adaptor.

For years I’ve heard of friends’ mad granola love and I had no desire to jump onto that bandwagon.

I’ve never been much of a cereal lover– however delicious it may be–and so it wasn’t until one day recently that I mixed Greek yogurt with some friend’s gifted granola that I got an inkling as to what the hoopla was all about.

Chocolate Orange Granola with Blackberries

Turns out making granola is almost as easy as making croutons; you just toss the solid with an aromatic liquid and allow a quick stop in a hot oven to do the heavy lifting.

Knowing this week that I’m about to go to a big family reunion, I decided to make a lot of granola to take with me.

I made three different versions to take with me, all using a recipe my Dad sent me from New York Times Cooking website. The recipe was written by Laurent Tourondel, an Executive Chef at the helm of a NYC restaurant group who has snagged a coveted three stars from the stingy NYT.

If a chef of this caliber puts his stamp of approval on a granola recipe, you know it has to be solid.

I used the recipe modifying each slightly with different additions.

homemade granola

So I made this one — a Cherry Coconut with dried cranberries and figs.

homemade granola with cherries and coconut

My second version was Chocolate-Orange, using two different kinds of chocolate (semi-sweet chips and shaved bittersweet).

homemade granola with orange and chocolate

These two are great with yogurt or for just snacking, like an M and M devoid trail mix.

The third type I made is my favorite topping for salads, crostini, open-faced tartine style sandwiches and grains.

Behold the Savory Granola (this one deviated a bit from the below recipe but I hope to include this local recipe soon).

homemade granola pistachio savory

This version has those steel cut oats and almonds plus quinoa, chia, flax seeds and teff, another kind of grain and just enough pistachios to keep it interesting.

Where was this granola when I needed it most earlier on in the week?

Avocado Toast

(This granola atop an avocado toast is spectacular.)

I’m not sure how I’m going to pack ten pounds of granola, but I know that there are plenty of mouths to feed where I’m going.

Whose suitcase has room for this?

homemade granolas for trips

Off tomorrow for two weeks of fun.

homemade granola

Enjoy, friends!

HOMEMADE GRANOLA
 
Print
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
I've made a couple modifications over the last couple times I've made this, substituting and adding different nuts and fruits, but this is a no-nonsense, can't-fail recipe that's neither too sweet or two clumpy. Just delicious.
Author: Laurent Tourondel
Recipe type: breakfast food
Serves: 6
Ingredients
  • 2 C. old-fashioned oats
  • 2 C. unsweetened cornflakes (I didn't have any, I just used more thick oats)
  • 1 C. steel cut oats
  • 1 C. sliced almonds
  • 1½ tsp. salt
  • 1 tsp. cinnamon
  • ½ C. honey
  • ½ C. maple syrup
  • ¼ C. canola oil
  • finely grated zest of 2 oranges
  • 2 vanilla beans, split and scraped ( I didn't have, used 1 Tbs. vanilla extract)
  • other add-ins that I think work with this are any of the following: unsweetened coconut, dried figs/cherries/cranberries/orange, hazelnuts, chocolate, pecans, pistachios, crystallized ginger and poppy seeds as well as other kinds of grains like quinoa
Instructions
  1. Heat the oven to 325 degrees In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
  2. In a large saucepan,combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
  3. Line a large rimmer baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10mto 20 minutes. Remove baking sheet from oven and place on a rack to cool; mxture will be sioft and stick while hot, but will dry and become crisp as it cools.
  4. When granola is completely cool and dry, break into bite size pieces. Store in an airtight container for up to 1 week.
3.2.2925
 

Filed Under: Recipes, Side Dishes

« MID-SUMMER BLOCK PARTY
CHICAGO FAMILY REUNION – 5 HIGHLIGHTS »

Comments

  1. Polly says

    July 23, 2017 at 7:22 pm

    Can’t wait to try the granolas and see all of you!
    The big question is which one do I try first?

    Reply
    • Sarah Kline says

      July 24, 2017 at 4:44 am

      Cant wait to see you!

      Reply
  2. Dave K says

    July 23, 2017 at 8:29 pm

    I can’t wait to taste this in person! Safe travels and hope you don’t get an extra charge for 10 lbs of granola!
    Love you!

    Reply
    • Sarah Kline says

      July 24, 2017 at 4:45 am

      Me too! Almost your birthday and just can’t wait!

      Reply
  3. Sasha Kaplan says

    July 24, 2017 at 3:25 pm

    While.vanilla extract.works.fine, when you.do need the beans, Costco, when they have them, offers a screamin’great deal on them.
    Safe travels.my.dear friend. Granola.will.keep you safe along with all yournfriends love.and.awaiting.family.

    Reply
    • Sarah Kline says

      July 25, 2017 at 4:22 am

      I miss you and am so sad to miss your party! Will call you upon our return! XO.

      Reply
  4. lynn winslow says

    July 25, 2017 at 10:52 pm

    Thanks for these recipes, Sarah! You are the BEST! Enjoy Wisconsin, David, Polly , children and spouses!!xox Lynn

    Reply
    • Sarah Kline says

      July 27, 2017 at 5:09 am

      Thank you, Lynn! XO.

      Reply
  5. Chrissy Clark says

    July 26, 2017 at 2:34 pm

    Only you would pack 10 pounds of granola! Can’t wait to try your recipes!

    Have a great trip!!!😘

    Reply
    • Sarah Kline says

      July 27, 2017 at 5:11 am

      Chrissy, I’m sure I’m not alone in this, but thanks. Hope to carpet has up with you in August!

      Reply
  6. Jan says

    September 12, 2018 at 8:25 pm

    So curious about the savoury granola. Did you post a recipe for this – I’d love to give it a try. If not, any hints as to how you built it? Thank you!

    Reply
    • Sarah Kline says

      September 13, 2018 at 5:24 pm

      Hello, Jan! No, I didn’t post a recipe for this but the premise is simple– toast oats and quinoa with a little oil, garlic and shallots (either dried or fresh on those will work) plus whatever spices you like — I used paprika and cumin and a pinch of coriander. Toast in the oven for about 30 minutes at 350, add whatever nuts you like (I like chopped hazelnuts or almonds, sliced or chopped slightly) and toss with salt and pepper. Continue to bake until crispy and fragrant (perhaps another 15 minutes). Let cool and then store in airtight container. Keeps for a good long while and it’s delicious atop so many things — eggs, salads, bruschetta, humus, beans, vegetables, lentils. Let me know how you like it!

      Reply

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