Granola is a beast in the food world, racking up $2 billion in U.S. sales annually. But it can be easily made for a fraction of the cost of a 12-ounce package, and it’s endlessly adaptable to dietary needs or preferences or to what’s in the cupboard. It can be made in a low-temperature oven, which requires you to check and stir regularly to ensure even toasting. I prefer to dry it: Throw all the ingredients in a bowl, mix, spread on dehydrator sheets, and let it run overnight for a fresh morning batch.
Like salad dressings, all you need for granola is a basic recipe that gives ideal proportions. At last summer’s Montana Cup, Twice as Tasty recipes were featured in two batches of granola, one nut free and the other certified gluten free. Both showcased local and regional ingredients, and both versions were based on my basic granola recipe.
Learn to make Basic Granola and Nut-Free Gourmet Granola