Greetings from my cookbook recipe testing laboratory. I mean, my very messy kitchen. You wouldn’t believe all the dishes. All the measuring cups. All the mixing spoons. Lemons rolling everywhere. My brain is so full of recipe details that I hardly make sense anymore, but the successes fuel other successes. I’m so excited about the recipes I’ve finalized for my Love Real Food cookbook!
Since I’m struggling to keep my act together, I thought we’d go back to basics today with my basic granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. It was originally based on Meg Gordon’s recipe, which I’ve tweaked over time as I made my honey almond granola, gingerbread granola and cranberry orange granola. Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola!
This homemade granola is leaps and bounds better (and healthier!) than any store-bought granola I’ve ever tried. You can’t beat freshly baked granola packed with delicious and good-for-you ingredients. You can preserve that freshly baked flavor by storing this granola in the freezer! Just pull it out and pour.