Baking Club Granola




1 ½ cups old-fashioned rolled oats

1 teaspoon kosher salt


⅓ cup oil (olive, grape seed, even butter will do)

⅓ cup maple syrup (if you’ve got the good stuff) or honey or agave

(3 citrus zested, 1 juiced if you need some brightness and acidity and it goes with your flavor story)


1 cup big things that will taste better lightly toasted (think walnuts! pecans! pretzels! cornflakes!)

¼ cup little things that will taste better lightly toasted (think coconut! Sunflower seeds! Sesame seeds!)


½ cup big and little things that will taste best un-toasted (craisins! butterscotch chips! banana chips!)


1. Heat the oven to 300°F.


2. Toss together the oats and salt in a medium bowl. Mix in oil and syrup (and citrus if you like). Toss in 1 ¼ cups of things that will taste better lightly toasted.


3. Spread the mixture thinly and evenly on a large greased or lined baking sheet. Bake the granola for 30-35 minutes, until caramelized. Let cool completely, by which point the granola should have become crunchy (it will still seem wet and mushy when warm). Toss in your brilliant ½ cup of things that will taste better untoasted.


Jar up, layer into a parfait, or crush a handful on the spot.

Store in an airtight container at room temperature for up to 1 week.