Oats granola recipe

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  • Yield: 16 Servings


  • 2⁄3 cup almond oil
  • 2⁄3 cup honey
  • 1 tablespoon vanilla extract
  • 3 cups old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
  • 1 cup Kamut flakes
  • 1 cup wheat flakes
  • 1 cup barley flakes
  • 1 cup sliced almonds
  • 3⁄4 cup instant nonfat dry milk
  • ½ cup packed dark brown sugar
  • ½ cup toasted wheat germ
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons salt
How to Make It
  1. Position the racks at the top and bottom third of the oven (or do the best you can dividing your oven into thirds) and preheat to 350°F.
  2. Stir the oil, honey, and vanilla in a small saucepan over medium-low heat until the honey dissolves. Continue heating, stirring a few times, just until a few whiffs of steam come off the top. Set aside off the heat.
  3. Mix the rolled oats, Kamut flakes, wheat flakes, barley flakes, almonds, dry milk, brown sugar, wheat germ, cinnamon, and salt in a big bowl. Pour in the oil mixture. Stir until everything’s moist. Spread the mixture into even layers on 2 large rimmed baking sheets.
  4. Bake until crunchy and irresistible, about 20 minutes, stirring once halfway through baking. Cool on the sheets set on a rack for at least 1 hour, maybe 2. Don’t mess with it as it cools. It’ll harden to a great crunch. Then break the granola into bits, chips, and flakes for storage.

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