Mark Bittman’s Not-too-Sweet Granola: A Versatile Template with Variations

This granola recipe, inspired by Mark Bittman, serves as a customizable foundation for a balanced, not-too-sweet blend of grains, nuts, and natural sweeteners. Enriched with olive oil and honey, it adapts to dietary preferences and flavor profiles, using a total of 8 cups of dry ingredients (grains, nuts, seeds, and puffed/cereal components). Below is the structured recipe, complete with preparation steps and user-inspired variations.

Base Recipe: Not-too-Sweet Granola

Yields: 6–8 servings

Ingredients

• Dry Mix (Total: 8 cups)

• 3 cups rolled oats (use certified gluten-free oats if needed)

• 1 cup mixed nuts (almonds, walnuts, hazelnuts, Brazil nuts, or a blend)

• ½ cup unsweetened coconut flakes (or shredded coconut)

• 3½ cups additional grains/seeds (e.g., puffed rice, quinoa, buckwheat, sunflower seeds, or a mix; adjust to taste)

• Wet Binding & Flavor

• ½ cup honey or maple syrup (reduce to ¼–½ cup for less sweetness)

• ¼ cup olive oil (substitute canola oil for a neutral flavor, per user tips)

• 1 teaspoon ground cinnamon (add ¼ tsp each ginger/cardamom for complexity)

• Optional: Pinch of salt (1/8 tsp, for balance)

Preparation Steps

1. Preheat & Prep: Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking.

2. Combine Dry Ingredients: In a large mixing bowl, thoroughly blend rolled oats, nuts, coconut, and additional grains/seeds. Ensure even distribution for uniform toasting.

3. Prepare Wet Mixture: In a small bowl, whisk honey/maple syrup, olive oil, cinnamon, and optional spices until smooth.

4. Coat & Spread: Pour the wet mixture over the dry ingredients. Toss with a spatula to coat every component evenly, ensuring no dry patches remain. Transfer the mixture to the prepared baking sheet, spreading it into a thin, even layer (≈1 inch thick).

5. Bake with Stirring: Place the sheet in the oven and bake for 25–30 minutes. After 15 minutes, remove and stir the granola with a spatula to redistribute; return to the oven for the final 10–15 minutes. The granola is ready when nuts and grains are golden-brown (avoid over-browning).

6. Cool & Customize: Let the granola cool for 10 minutes. For dried fruit (e.g., cranberries, cherries, raisins), stir gently into the warm granola. Break into clusters if they stick together.

7. Store: Transfer to an airtight container. Keeps fresh for up to 2 weeks at room temperature or 1 month refrigerated.

User-Tested Variations & Tips

Based on reviews, here are key adaptations to tailor the recipe:

1. Gluten-Free Adaptations

• Substitute rolled oats with certified gluten-free oats.

• Add 1 cup quinoa and 1 cup buckwheat groats (Harry’s tip) for a nutty, gluten-free texture.

• Use 2 cups puffed rice or puffed millet (Joanne Peterson’s method) for a lighter base.

2. Vegan & Binding Hacks

• Egg-Free Clusters: For a vegan-friendly "bark" effect (per Lee), increase honey/maple to ⅔ cup (acts as a natural binder) instead of adding egg whites.

• Oil Swap: Replace olive oil with canola oil (Lupi’s suggestion) for a neutral, budget-friendly alternative.

3. Sweetness Control

• Less Sweet: Reduce honey/maple to ½ cup (Lupi’s method). For depth, Nancy’s technique:

• Bake oats alone at 350°F for 20–25 minutes (stir after 12 minutes).

• Combine with nuts/seeds, drizzle with ¼ cup brown sugar (microwaved with 1 T water + ½ tsp vanilla), and bake for 20–25 minutes, stirring every 5 minutes.

• Moderate Sweetness: Use 1/3 cup honey + 1/3 cup maple syrup (Barb’s ratio: 1/3 cup oil, 1/3 cup honey, 2 tsp vanilla, ½ tsp salt for 6 cups oats).

4. Flavor & Texture Enhancements

• Spice Mix: Add ¼ tsp ground ginger and cardamom to the honey mixture (Liz’s tip). For warmth, include nutmeg or allspice.

• Dried Fruit: Stir in 1 cup chopped dried cherries, blueberries, or apricots while warm (Liz’s method) to avoid sogginess.

• Nutritional Boost: Add 2 T ground flax seeds (whole flax is indigestible for some) or chia seeds (1/3 cup) to the dry mix (Lupi’s and Liz’s tips).

5. Baking Efficiency

• Double the Batch: Use two sheet pans to avoid overcrowding (Barb’s trick), ensuring even toasting.

• Toasted Oats First: Pre-bake oats alone at 350°F for 20–25 minutes (stir after 12 minutes) for deeper flavor (Nancy’s method).

Conclusion

This granola template, rooted in Mark Bittman’s simplicity, thrives on personalization. Whether gluten-free, vegan, or sugar-conscious, adjust ingredients to taste while maintaining the 8-cup dry ratio. Enjoy it as a breakfast cereal, snack, or yogurt topping—its versatility ensures it’s always a hit!

Source: NYT Cooking, 2015. Adapted with permission.