Alton Brown Granola Recipe

This Alton Brown Granola is a crunchy and wholesome recipe, which calls for rolled oats and sweet shredded coconut. It’s a healthy breakfast staple, ready in about 1 hour and 30 minutes.

Alton Brown Granola Ingredients

• 3 cups old-fashioned rolled oats (not quick oats)
• 1 cup slivered almonds
• 1 cup cashews
• ¾ cup shredded sweet coconut
• ¼ cup plus 2 tbsp dark brown sugar
• ¼ cup plus 2 tbsp maple syrup
• ¼ cup vegetable oil
• ¾ tsp salt
• 1 cup raisins (or dried cranberries/cherries)

How To Make Alton Brown Granola

1. Preheat the oven: Preheat your oven to 250°F (120°C). This low temperature is crucial for drying out the oats and toasting the nuts evenly without burning the sugars.
2. Combine dry ingredients: In a large mixing bowl, combine the rolled oats, slivered almonds, cashews, shredded coconut, and dark brown sugar. Stir well to ensure the brown sugar breaks up and distributes evenly.
3. Whisk wet ingredients: In a separate smaller bowl or measuring cup, whisk together the maple syrup, vegetable oil, and salt. (Dissolving the salt in the liquid ensures it coats the mixture evenly rather than falling to the bottom).
4. Mix and spread: Pour the liquid mixture over the dry oat mixture. Toss well with a rubber spatula or hands until every oat and nut is thoroughly coated. Spread the mixture evenly onto two rimmed baking sheets (13×18 inch).
5. Bake low and slow: Place the pans in the oven and bake for 1 hour and 15 minutes.
6. Stir frequently: Every 15 minutes, remove the pans from the oven and stir the granola to ensure an even color and toastiness. Rotate the pans if your oven has hot spots.
7. Add fruit and cool: Remove the granola from the oven. Transfer it immediately into a large bowl. Add the raisins (or other dried fruit) and mix until evenly distributed. Let it cool completely before storing; it will crisp up as it cools.

Recipe Tips

• Why bake so low? Most granola recipes bake at 300°F–350°F, but Alton Brown uses 250°F. This slow dehydration process ensures maximum crunch and prevents the coconut and nuts from turning bitter or burnt.
• Adding fruit last: Never bake the raisins. If you add dried fruit before baking, it will become hard, dry, and chewy. Always toss them in while the granola is hot, fresh out of the oven.
• Creating clumps: If you prefer clumpy granola, press the mixture down firmly with a spatula after the final stir (at the 1-hour mark). Let it cool completely on the baking sheet without touching it, then break it apart.
• Nut variations: You can swap the cashews and almonds for pecans, walnuts, or pumpkin seeds, provided you keep the total volume of nuts/seeds the same (2 cups).

What To Serve With Alton Brown Granola

This granola is versatile enough for breakfast or snacking.

• Greek Yogurt: A classic parfait base.
• Milk: Serve it like cold cereal.
• Vanilla Ice Cream: A crunchy topping for dessert.
• Smoothie Bowls: Adds texture to blended fruit bowls.

How To Store Alton Brown Granola

• Store: Once completely cooled, store the granola in an airtight container (like a Mason jar or plastic cereal keeper) at room temperature. It stays fresh and crunchy for up to 2 weeks.
• Freeze: You can freeze granola in freezer-safe bags for up to 3 months. It thaws quickly on the counter.

Alton Brown Granola Nutrition Facts

• Calories: 290kcal
• Protein: 6g
• Carbohydrates: 32g
• Fat: 16g
• Saturates: 4g
• Sugar: 18g
• Salt: 0.3g

Nutrition information is estimated per ½ cup serving.

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