The Best Granola Recipe
This has become my go-to granola. I don’t make many others, except for my chocolate chip – peanut butter granola, but I always keep a batch of this one on hand because it’s hands-down (if you’re excuse the pun) the best I’ve had.
Curiously, this granola recipe uses apples as a base, replacing much of the oil found in other granolas.
I had picked a bunch of apples in the countryside and put a few to good use in this granola. The rest? They went to apple jelly, speaking of breakfast. Yet as the seasons passed, I found that I could use other unsweetened fruit purees instead of the unsweetened applesauce that the original recipe by Nigella Lawson calls for. Peach, nectarine, pear, and banana puree have all been successfully stirred into the mix.
I use a multi-grain blend which I buy at the health food store, called flacons 5 céréales, which looks similar to old-fashioned rolled oats but contains wheat, oats, rye, rice, and barley. You can use regular rolled oats, but I think the mix makes the granola a bit more lively. I’ve used toasted and untoasted; both work fine. Of course, you can replace the almonds with walnuts, hazelnuts, pecans, or cashews.
The other good thing about this granola is that It gets nice and clumpy, but not so much that you feel like you’re munching on a gravel pit. It’s also low in oil and barely sweet. I can’t resist nibbling on the big pieces the moment I pull it out of the oven. But really, it’s best to let it cool, when it becomes crispy and crunchy, like the best granola should be. And this is it.